Southwestern Nachos Appetizers Recipes

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Southwestern Nachos


  • 32 unsalted baked tortilla chips (about" 3 ounces)
  • 1/4 cup shredded reduced-fat Monterey Jack cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1/4 cup thinly sliced green onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 tablespoon red-wine vinegar or cider vinegar

  • Method:

  • Preheat broiler.
  • Place chips in a single layer on a nonstick baking sheet. Set aside. In a small bowl, combine Monterey Jack and cheddar. Mix well. Set aside.
  • To prepare the salsa, in a medium bowl, combine tomatoes, green onion, garlic, cilantro, and vinegar. Mix well. Place 2 teaspoons of salsa in the center of each chip. Top each chip with 3/4 teaspoon of cheese mixture.
  • Place baking sheet on broiler rack. Broil 4 inches from the heat until cheese melts, about 1 to 2 minutes.
  • Using a spatula, place nachos on a serving platter. Serve immediately with the remaining salsa on the side.

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