| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Potato chips or crisps; (6 ounces) |
| 1 |
cn |
Sliced black olives; drained (2 1/4 |
|
|
; ounces) |
| 1 |
c |
Shredded Mexican cheese blend; (4 ounces) |
| 1/2 |
c |
Sliced jalapeno peppers |
| 1 |
sm |
Tomato; chopped and drained |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Spread out the potato chips on a
large rimmed baking sheet. Top evenly with the olives and cheese.
Bake for 3 to 4 minutes, or until the cheese has melted. Remove from
the oven and top with the jalapeno peppers and chopped tomato.
NOTE: To make these lighter, use a reduced-fat or even a fat-free
potato chip like the new Wow chips or Pringles potato crisps and also
use a light type of cheese blend or reduce the amount of cheese used.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.
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