| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 8 |
|
Corn tortillas |
|
|
Oil for deep-frying |
| 1/2 |
lb |
Wisconsin Cheddar |
|
|
Cheese; grated |
|
|
Canned Jalapeno peppers; diced (optional) |
| 1/2 |
|
Onion; diced |
| 2 |
sm |
Jalapeno peppers; diced |
| 1/4 |
c |
Chopped cilantro |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder |
| 1 |
tb |
Vinegar |
| 1/2 |
c |
Tomato puree |
| 4 |
|
Tomatoes; diced |
INSTRUCTIONS
LOS OLIVOS SALSA
1. Preheat the broiler.
2. Cut the tortillas into wedges. Deep fry until they rise to the surface
of the oil; drain on paper toweling.
3. Place the tortilla chips in a casserole. Sprinkle the grated cheese over
and place in preheated broiler for about 2 minutes or until the cheese is
melted.
4. Sprinkle with diced jalapeno peppers, if desired. Serve with Los Olivos
Salsa. LOS OLIVOS SALSA: Combine all ingredients at least 1 hour before
serving; refrigerate if holding longer. Cilantro is also known as Chinese
parsley or fresh coriander. Note: Nachos may be served with sour cream,
guacamole, or refried beans. Try a combination of all of them if you are
adventurous.
LOS OLIVOS
PHOENIX, TEMPE. BEV: BRISA LIGHT
OR DARK WITH LIME WEDGE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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