Double Cheese and Bean Nachos
Recipe from Old El Paso

It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeno-studded version loaded with cheese.


Double Cheese and Bean Nachos

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Ingredients
  • 4  cups
    small round corn tortilla chips
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  • 1  cup
    Old El PasoŽ refried beans (from 16 ounce can)
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  • 1/2  cup
    Old El PasoŽ Thick 'n Chunky salsa
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  • 2  tablespoons
    Old El PasoŽ pickled jalapeno slices, drained, chopped (from 12 ounce jar)
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  • 1/2  cup
    chopped green onions (8 medium)
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  • 2  cups
    shredded Mexican cheese blend (8 ounces)
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Directions
1.
Heat oven to 400 degrees Fahrenheit. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
2.
In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeno slices, onions and cheese. Repeat layers ending with cheese.
3.
Bake 10 to 12 minutes or until cheese is melted. Serve immediately.

Tips:
Layer the nachos on a microwavable plate; microwave on Medium for 2 to 4 minutes or until the cheese is melted. Fresh chopped jalapeno chilies can be substituted if you like.
Nutrition information
1 Serving: Calories 210 (Calories from Fat 110), Total Fat 12g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 30mg; Sodium 500mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 1g), Protein 9g; Percent Daily Value: Vitamin A 10.00%; Vitamin C 2.00%; Calcium 20.00%; Iron 6.00%; Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1 Percent Daily Values are based on a 2,000 calorie diet
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