Cheesy nachos that are sure to get your snow day party started
THESE
NACHOS are a cinch to make and can turn snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you’ll have enough nachos to really get the party started!
If you like your nachos spicy, layer in some drained pickled jalapeno chilies along with the scallions. Monterey Jack cheese melts well and is the classic choice for nachos, but cheddar works, too.
NACHOS
Makes 4 to 6 servings
Prepare ingredients
1 (15-ounce) can pinto beans 4 ounces tortilla chips
1 cup shredded Monterey Jack cheese
2 scallions, sliced thin
1 cup tomato salsa
Greek yogurt or sour cream Gather cooking equipment
Colander
Can opener
1⁄2 cup dry measuring cup 8-by-8-inch square baking dish Oven mitts
Cooling rack
Spoon
Start cooking
Start to finish: 35 minutes
Adjust oven rack to middle position and heat oven to 400 F. Set colander in sink. Open can of pinto beans and pour into colander. Rinse beans with cold water and shake colander to drain well. Measure out 1/2 cup beans; refrigerate remaining beans for another use.
Spread half of chips in even layer in 8-by-8-inch square baking dish. Sprinkle chips evenly with half of cheese.
Sprinkle beans over cheese, then sprinkle half of scallions on top. Repeat with remaining chips, cheese and scallions.
Place baking dish in oven and bake until cheese is melted, seven to 10 minutes. Use oven mitts to remove nachos from oven (ask an adult for help). Place baking dish on cooling rack. Let cool for two minutes.
Spoon half of salsa over top of nachos. Serve with remaining salsa and yogurt.
Per serving: 237 calories (42 per cent from fat); 11 grams fat (4 g saturated); 18 milligrams cholesterol; 596 mg sodium; 25 g carbohydrate; 5 g fibre; 3 g sugar; 10 g protein.