Nachos Recipe – Eats Now

Name: Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil; 12 corn tortillas; 12 lb cheddar cheese, grated; 12 lb monterey jack cheese, grated; 2 cups tomato puree; 1 green onion, finely chopped; 2 tablespoons onions, finely chopped; ½ teaspoon garlic, finely chopped; ½ teaspoon pepper; ½ teaspoon oregano

Servings: persons

oil
12 corn tortillas
12 lb cheddar cheese, grated
12 lb monterey jack cheese, grated
2 cups tomato puree
1 green onion, finely chopped
2 tablespoons onions, finely chopped
½ teaspoon garlic, finely chopped
½ teaspoon pepper
½ teaspoon oregano

1
Prepare Nacho sauce by pureeing sauce ingredients (tomato puree- oregano) in a food processor or blender.
2
set aside.
3
Preheat oven to 400 degrees F.
4
Heat oil in a large skillet to 350 degrees F (or when water splattered in oil sizzles).
5
While oil is heating up, cut tortillas into eighths (8 pieces for each tortilla or 96 in all).
6
Add tortilla pieces in batches to hot oil and fry until crisp and light brown.
7
Drain on paper towels and continue frying until all are done.
8
Arrange fryed tortilla pieces on an oven-proof platter and sprinkle with cheese.
9
Spread with prepared Nacho sauce over top.
10
Bake until cheese melts (5-10 min.
11
).

11236

kcal

Calories

901

Fat

Carbs

691

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: oil, 12 corn tortillas, 12 lb cheddar cheese, grated, 12 lb monterey jack cheese, grated, and more.

Yes, Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nachos

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