Who doesn't love nachos!?
We particularly appreciate this beautiful and delicious snack. It is a passe-partout that pleases every time! Prepared with such attention to detail, this rose will embellish this sharing with family or friends!
MEXICAN ROSE SHAPED NACHOS
Makes 6 to 8 servings
INGREDIENTS
⅔ pound (300 g) round tortilla chips
392 g (14 oz) refried beans
1/2 pound (230 g) Monterey Jack cheese, shredded, about 3 cups (700 ml)
1/4 cup (60 ml) pickled sliced jalapeño peppers
1/2 cup (120 ml) sliced black olives
1 jar of your favorite salsa
1 to 2 cups (240 ml to 480 ml) guacamole
1/2 cup (120 ml) sour cream
PREPARATION
Preheat the oven to 350°F / 176.6°C.
Spread a layer of refried beans in the bottom of a round, shallow oven-to-table casserole dish.
Pour a thin layer of salsa on top of the refried beans.
Add the tortilla chips, placing them upright in the refried beans.
Start with a row of chips along the inside of the pan, then alternate chips within the first row and repeat until the pan is full, saving some of the chips for the center.
The arrangement of chips will look like a rose when finished.
Divide the jalapeño pepper and olive slices between the rows.
Sprinkle grated cheese on top, filling in any crevices.
Add small spoonfuls of salsa on top.
Bake for 10 minutes or until cheese is melted.
Serve with dollops of salsa, sour cream and guacamole.
THANKS TO STYLES ET SAVEURS FOR THIS ORIGINAL RECIPE To see all the recipes, visit the STYLES ET SAVEURS website
