Yields
4 servings
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ingredients
1
bag of restaurant style nacho chips
1 ½
cup Mexican salsa (375 ml)
250
g Monterray Jack cheese
¼
cup jalapeno peppers in brine
250
g medium cheddar
Fresh cilantro for garnish
2
cup guacamole (500 ml)
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directions
Step 1
Put a layer of nacho chips on a large baking sheet. Sprinkle with some salsa, cheese and jalapenos and then cover with another layer of nacho chips. Sprinkle with more salsa, cheese and jalapenos and then bake until cheese has melted and chips are golden. Sprinkle with chopped cilantro and serve with sour cream, guacamole or salsa.