RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4681
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| Recipe Name: |
Cheesy Nachos with Refried Beans - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup salsa, medium
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Directions:
Adjust oven rack to middle position and heat oven to 400 degrees. Spread half of chips in even layer in 13 by 9-inch baking dish or similar ovenproof platter; drop refried beans in small spoonfuls, then sprinkle evenly with 2 cups cheese and half of jalapeño slices. Repeat with remaining chips, beans, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove nachos from oven, cool 2 minutes, then sprinkle with scallions. Along edge of nachos, drop scoops of guacamole, sour cream, and salsa. Serve immediately, passing lime wedges separately. |
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| Nutrition per Serving: |
| Calories: |
371 |
Total Carbs: |
16.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
56.7 |
Fat: |
27.2 |
Protein: |
14.63 |
| Fiber: |
5.25 |
Sodium: |
114.83 |
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