Appetizers, Ten-layer nachos – Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series User Manual
Page 41
APPETIZERS
20
TEN-LAYER NACHOS
These nachos are stacked high with delicious ingr
edients. Try using
differ
ent cheeses or substituting your own favorite nacho toppings.
Makes 10 to 12 servings
1. Preheat oven to 375°F
. Line a rimmed baking sheet
with foil. Evenly distribute the chips on the prepar
ed
baking pan.
2. Evenly distribute dollops of the refried beans on top of
the chips. Reserve.
3. Insert the chopping blade into the work bowl of the
food processor
. Put the scallions and jalapeño in the
bowl and pulse to roughly chop, about 5 times.
Remove and evenly distribute on the chips and beans.
4. Put the tomatoes into the work bowl and pulse to
chop. Again, remove and distribute on the chips.
5. Remove the chopping blade and insert the slicing disc.
Slice the olives. Remove and distribute on top of the
nachos. Flip the slicing disc to the shredding side.
Shred the cheese(s). Remove and evenly distribute
over the rest of the assembled nacho ingr
edients.
6. Bake in the preheated oven for about 15 minutes, or
until the cheese is fully melted. Serve immediately with
salsa, guacamole and sour cream.
Nutritional information per serving (based on 12 servings):
Calories 249 (48% from fat) | carb. 25g | pr
o. 7g | fat 13g
sat. fat 3g | chol. 13mg | sod. 421mg | calc. 174mg | fi ber 4g
NOTE: These nachos ar
e a breeze to make, especially if
you have all the ingredients pr
epped and ready to go.
1
STANDARD
BAG
TORTILLA
CHIPS
(
ENOUGH
TO
COVER
THE
BOTTOM
OF
RIMMED
BAKING
SHEET
)
¾
CUP
REFRIED
BEANS
,
HOMEMADE
(
RECIPE
FOLLOWS
)
OR
CANNED
2
LARGE
OR
4
SMALL
SCALLIONS
,
TRIMMED
AND
CUT
INTO
1-
INCH
PIECES
1
JALAPEÑO
,
SEEDED
AND
CUT
INTO
1-
INCH
PIECES
½
CUP
GRAPE
TOMATOES
¾
CUP
WHOLE
,
PITTED
BLACK
OLIVES
6
TO
8
OUNCES
M
ONTEREY
J
ACK
OR
C
HEDDAR
,
OR
A
MIX
OF
THE
TWO
,
CHILLED
²⁄³
CUP
SALSA
(
PAGE
14)
²⁄³
CUP
GUACAMOLE
(
PAGE
15)
½
CUP
SOUR
CREAM
OR
PLAIN
YOGURT