INGREDIENTS
1‑1/2
cups (6 ounces) shredded Monterey Jack cheese
1‑1/2
cups (6 ounces) shredded Cheddar cheese
1‑1/2
cups refried beans
72
packaged corn tortilla chips
1
large tomato, seeded and chopped
1/2
cup pickled jalapeño peppers,* thinly sliced
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Preheat oven to 400°F. Combine cheeses in small bowl.
- Cook and stir beans in small saucepan over medium heat until hot. Spread 1 teaspoon beans onto each tortilla chip. Arrange chips in single layer on 2 to 3 baking sheets. Sprinkle chips evenly with tomato and chilies; sprinkle with cheese mixture.
- Bake 5 to 8 minutes or until cheese is bubbly and melted.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
1927 mg
Protein
25 g
Fiber
7 g
Carbohydrate
52 g
Cholesterol
83 mg
Total Fat
35 g
Calories from Fat
50 %
Calories
630
DIETARY EXCHANGE:
Fat
6-1/2
Meat
2
Starch
3
