Mexican Nachos (Nachos salsa de queso)
This is the Mexican Nachos (Nachos salsa de queso) recipe.
- Prep: 10 min
- Cooking: 10 min - 15 min
Ingredients
- 10 oz (300 g) corn nachos
- Jalapeno peppers chopped (optional)
- Choice of chopped vegetables (tomatoes, cucumbers, lettuce, etc.)
- Cheese and Tomato Salsa
- 1/3 cup (80 mL) all-purpose flour
- 1/4 cup (60 mL) butter
- 1 cup (250 mL) grated Medium Canadian Cheddar cheese
- salt and pepper to taste
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) dried oregano
- 1 cup (250 mL) canned crushed tomatoes
- 3 cups (750 mL) water
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Preparation
Preheat oven to 350 °F (180 °C).
Place nachos on large platter and top with Cheese and Tomato Salsa. Bake for 10 minutes (can also be grilled under the broiler for the last 2 minutes).
Remove from oven and garnish with a touch of chopped hot peppers and chopped vegetables. Serve with guacamole and/or sour cream.
Cheese and Tomato Salsa:
In saucepan, cook flour in butter while stirring until golden. Turn off heat and let cool for 5 minutes. Add Canadian Cheddar cheese and remaining ingredients. Mix well and cook over medium heat until salsa thickens.
Remove from heat and let cool. Refrigerate in airtight container.
