Cuisinart TOB-200 Use and Care Manual download pdf (Page 20)

Ultimate Layered Nachos

The key to these nachos is to layer the cheese between the chips. This

way everyone gets a bit of cheese with every bite!

Makes 8 to 10 servings

6 cups tortilla chips (this is an estimate – you need enough

to cover the bottom of the baking tray, but can

have more or less depending on how many mouths you

need to feed), divided

1½ to 2 cups shredded Cheddar and/or Monterey Jack, divided

¾ cup refried beans (about half of a 15.5-ounce can)

1 small to medium tomato, seeded and chopped

1 jalapeño, halved, seeded and thinly sliced

4 scallions, thinly sliced

1 can (4.5 ounces) chopped green chiles

1 cup sliced black olives (These can be purchased pre-sliced

in a 2.25-ounce can. Be sure to drain them first.)

Salsa, guacamole and sour cream for serving

Lime wedges, for serving

1. Line the baking pan with foil. Evenly distribute half of the chips in the

prepared pan. Cover with about ½ cup of the cheese, then the

remaining chips. Top with the remaining ingredients, as evenly as

possible, finishing with the remaining cheese.

2. Adjust the rack to position 4 and place the filled tray in the oven. Set

oven to Broil for 10 minutes. Keep an eye on the nachos while they are

cooking – some cheeses melt and brown more quickly than others.

3. Serve immediately with salsa, guacamole sour cream, and lime

wedges.

Nutritional information per serving (based on 10 servings):

Calories 168 (50% from fat) • carb. 14g • pro. 7g • fat 9g • sat. fat 4g

• chol. 15g • sod. 345mg • calc. 166mg • fiber 2g

Potato Skins

We use the leftover potato skin tops from our Twice-Baked Potatoes on

page 31, but if you want to skip that and go straight to the skins, bake the

potatoes as instructed in the first step of the Twice-Baked Potatoes, and

then reserve those for another use.

Makes 6 servings

6 potato skin tops (from Twice-Baked Potatoes, page 31)

2 tablespoons unsalted butter, melted and kept warm

Pinch kosher salt

Pinch freshly ground black pepper

1 cup shredded Cheddar

4 slices bacon, cooked and crumbled

Sour cream, to taste

2 tablespoons chopped chives

1. Line the baking pan with foil. Set the potato skins on the prepared

baking pan and brush the tops of with the melted butter and season

with salt and pepper. Evenly distribute the cheese on top of each half,

and then top with the bacon.

2. Adjust the rack to position 4 and place the potatoes in the oven. Set to

Broil for 8 minutes. Allow to cook until cheese is melted and just

browned.

3. Top with the sour cream and chopped chives. Serve immediately.

Nutritional information per serving:

Calories 293 (56% from fat) • carb. 21g • pro. 12g • fat 18g • sat. fat 11g

• chol. 55mg • sod. 313mg • calc. 254mg • fiber 3g

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Cuisinart TOB-200 Use and Care Manual Page 20

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