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Macho Nachos

Macho Nachos recipe
Recipe and Photo by: Better Homes and Gardens
In this version of nachos—a perennial party favorite—tortilla chips are piled high with beans, salsa, cheese and peppers.
25 min
38 min
12 servings

What You Need

 Homemade Tortilla Chips or 4 cups tortilla chips
 15-ounce can black beans, rinsed and drained
cup  bottled salsa
cups  shredded Monterey Jack cheese, or Chihuahua cheese (8 oz.)
cup  bottled roasted red sweet peppers, cut into thin strips
2 to 4
tablespoons  fresh or canned sliced jalapeno chile peppers*
 Desired toppings, such as bottled salsa, guacamole, and/or dairy sour cream

Make It

1. If using Homemade Tortilla Chips, prepare and bake the chips.

2. Increase oven temperature to 425 degrees F. Arrange tortilla chips in a single layer on an 11- or 12-inch ovenproof platter, overlapping them slightly.

3. In a small saucepan, combine black beans and 1/2 cup salsa. Cook and stir over medium heat just until heated through. Spoon bean mixture over chips. Sprinkle with cheese, roasted red pepper, and jalapeno pepper.

4. Bake for 3 to 5 minutes or until cheese is melted. Serve nachos with desired toppings. Makes 12 servings.

5. Homemade Tortilla Chips: Preheat oven to 350 degrees F. Stack six 7- to 8-inch corn or flour tortillas. Using scissors or a sharp knife, cut tortilla stack into wedges. Place wedges in a single layer on a large baking sheet. Bake for 10 to 12 minutes or until light golden brown.

6. Make-Ahead Tip: Prepare and bake the homemade chips as directed; cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.

7. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with fresh chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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