| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Digest, August, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cook white beans |
|
|
Tomatoes, finely chopped |
|
|
Canned mild or green |
|
|
Chilies |
|
|
Canned hot jalapeno chilies |
|
|
Onion, finely chopped |
|
|
Diced red bell pepper, fresh |
|
|
Or roasted |
|
x |
Whatever else seems good to |
|
|
You (my husband opted for |
|
|
Olives) |
INSTRUCTIONS
Fill a big bowl with BAKED TOSTITOS. Provide everyone with a butter knife
to spread the beans onto the chips, and add toppings as desired. If you
feel Nachos must have cheese, then you have to spread beans on each chip,
arrange them on a cookie sheet and sprinkle the other ingredients,
including shredded FF cheese, over them. Bake at 350 just till cheese is
melted. But try it the other way first. Very tasty, everyone gets the
toppings they prefer, and the chips stay CRISP!
From: <jasonh@shell.portal.com>. Fatfree Digest [Volume 10 Issue 6] Aug.
16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONVFormatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONVFormatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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