| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Clprime2 | 1 | Servings | |
INGREDIENTS
| 1 | Dozen hot chilies | |
| 2 | c | White vinegar |
| 3/4 | c | Sugar |
| 1/2 | T | Pickling salt |
| 1/2 | T | Mustard seeds |
| 1/2 | T | Celery seeds |
| 8 | Tortillas cut into quarters | |
| 1 | c | Vegetable oil, for frying |
| 1/2 | c | Yellow cheddar cheese |
| 1/2 | c | Jalapeno jack cheese |
| 1 | pt | Cherry tomato, quarters |
| 1 | c | Chili con carne |
INSTRUCTIONS
Bring to a boil. Reduce heat and let simmer for 15 minutes. NACHOS In an ovenproof dish, layer chips, cheese, tomatoes, chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa, and chopped onions (optional). Converted by MC_Buster. Per serving: 2942 Calories (kcal); 230g Total Fat; (67% calories from fat); 28g Protein; 221g Carbohydrate; 61mg Cholesterol; 1046mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 44 Fat; 12 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0068 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3765
Calories From Fat: 2214
Total Fat: 253.7g
Cholesterol: 32mg
Sodium: 2711.1mg
Potassium: 2312.5mg
Carbohydrates: 354.4g
Fiber: 21.6g
Sugar: 154.9g
Protein: 42.6g