Salsa Snack: Homemade Nachos
Let’s call this the appetizer to Taco Tuesday, okay?!
I’m basically a master at quickly serving up a plate of homemade nachos. It’s simple, fast and delish [plus, I don’t know a single person who doesn’t like them]. I wanted to share my tips + tricks with ya, because they’re so easy!
PS. I was recently introduced to Heidi’s Salsa… and I’m already in love with it. If you’re a salsa lover, you’ll appreciate the extra- infused lime. Just the right punch!
INGREDIENTS | 1 bag tortilla chips | 1c shredded cheese | 1c refried beans | 1/2c sour cream | 1 sliced jalepeno | cilantro
INSTRUCTIONS | heat oven to 325-degrees | spread chips on baking sheet | evenly spread refried beans across chips | sprinkle cheese over [and between!] chips | place jalapeño slices on top | bake for 7-10 minutes | remove from oven | add salsa on top or serve on side | sprinkle cilantro on top | evenly add sour cream by placing it in a plastic bag and cutting the corner end, so your create a ‘squeeze’ bottle | pinch lime over top
Photos by Annie Shak