Posted by on November 4, 2014

These Nachos are great for any occasion, but they are extra fun to make around different holidays–such as Halloween, Thanksgiving, Christmas, Super Bowl Sunday, etc.  My family loves them and they do not think Christmas Eve or the Super Bowl is complete without them. They are tasty and although considered an appetizer, they are filling enough to include with the main dish. The filling can be made a day ahead as well as the fried tortillas. If you do make them in advance, make certain you put the fried tortillas in a plastic bag and the filling in the fridge. These are so good, there are usually no leftovers. They are a little labor intensive, but definitely worth it!




8 corn tortillas

Vegetable Oil for frying

2 Tablespoons butter

1 can (17 oz) refried beans

2 cups sharp Cheddar cheese, shredded

1 bunch green onions, chopped

1 clove garlic, chopped

2 cans (4 oz., each) diced green chilies (mild)

Salt & Pepper to taste

1 cup Jack Cheese, shredded


Directions for the Tortillas:

Cut the tortillas into quarters.

Place on the kitchen drain and allow to dry out overnight.

Pour enough vegetable oil into a large skillet to cover the bottom by ¼ inch.

Heat until hot (about 400 degrees) and fry tortillas in batches, turning with tongs until crisp

They will cook very fast!

Drain on paper towels.


Directions for the topping:

Preheat the oven to 400 degrees

Melt the butter in a saucepan

Stir in the beans, 1 cup Cheddar cheese, the green onions, garlic, and chilies

Cook, stirring until the mixture is heated through and the cheese is melted

Season to taste with the salt & pepper


Directions for both tortilla and topping:

Spread each tortilla wedge with some of the bean mixture

Sprinkle with the remaining Cheddar and Jack cheeses

Place them on a baking sheet

Bake at 400 degrees for 6-8 minutes or until the cheese is melted

Serve hot



Sharlene 2014

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