| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 | Corn Tortillas |
| | Oil for deep-frying |
| 1/2 x ca. 450 g | Wisconsin Cheddar |
| | cheese grated |
| | Canned Jalapeno peppers; diced (optional) |
| 1/2 | onions diced |
| 2 klein | Jalapeno peppers; diced |
| 1/4 Tasse | cilantro chopped |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | garlic powdered |
| 1 Esslöffel | vinegar |
| 1/2 Tasse | Tomato puree |
| 4 | Tomatoes diced |
|
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.
|
|
Anmerkungen zum Rezept:
keine |
