White Nachos
Ingredients
- 2 cups shredded queso asadero cheese (or Monterey Jack)
- 1/2 cup Mexican cream (or heavy cream or half-and-half)
- 12 small flour tortillas, each cut into 8 wedges
- Vegetable oil
- 1 cup grated queso cochita cheese (or Parmesan)
- 1-2 jalapenos, minced and seeded
- 1 large tomato, chopped
- 1/2 red onion, chopped
Instructions
COMBINE the queso asadero and cream in a heavy saucepan over medium-low heat. Cook, stirring occasionally, until cheese is melted.
PLACE enough vegetable oil in a medium saucepan to fill it 2 inches deep and heat over medium-high heat. The oil should be hot enough to immediately bubble when a tortilla is placed in it, and to lightly brown the wedge in about 45 seconds.
FRY tortilla wedges in batches. Drain on paper towels and sprinkle with a little cochita cheese or Parmesan. Cover to keep warm. When all the wedges are fried, top with the queso asadero sauce, remaining queso cochita cheese, jalapenos, tomato and onion. Serve immediately.
Source: The Charlotte Observer - Charlotte, North Carolina
PLACE enough vegetable oil in a medium saucepan to fill it 2 inches deep and heat over medium-high heat. The oil should be hot enough to immediately bubble when a tortilla is placed in it, and to lightly brown the wedge in about 45 seconds.
FRY tortilla wedges in batches. Drain on paper towels and sprinkle with a little cochita cheese or Parmesan. Cover to keep warm. When all the wedges are fried, top with the queso asadero sauce, remaining queso cochita cheese, jalapenos, tomato and onion. Serve immediately.
Source: The Charlotte Observer - Charlotte, North Carolina
Recipe Info
Views
273
Date
November 1, 2006
Categories
Appetizers
Snackies