NACHOS MACHO
Yield Portion Size
12 portions
()
12 oz |
Tortilla chips
|
1 cup | |
1-1/2 cups |
Cheddar cheese, shredded
|
1-1/2 cups |
Monterey Jack cheese, shredded
|
3 cups | |
1-1/2 cups |
Guacamole
|
1-1/2 cups |
Sour cream
|
1-1/2 cups | |
2/3 cup |
Green onions, sliced
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 288 mg | 28% |
Carbohydrate | 30 g | 10% |
Cholesterol | 42 mg | 14% |
Total Fat | 26 g | 39% |
Iron | 1 mg | 7% |
Potassium | 280 mg | 0% |
Calories | 384 kcal | 19% |
Sodium | 888 mg | 37% |
Protein | 11 g | 23% |
Polyunsaturated Fat | 4 g | 18% |
Saturated Fat | 10 g | 52% |
Sugars | 4 g | 0% |
Dietary Fiber | 5 g | 18% |
Vitamin C | 8 mg | 14% |
Vitamin A | 769 iu | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
On oven-proof platter, place 12 oz. tortilla chips. Top with Rosarita® Original Refried Beans. Sprinkle with both cheeses. Top with Rosarita® Green Chile Salsa.
-
Step 2
Bake in preheated 450°F oven until cheese is melted.
-
Step 3
Place guacamole and sour cream on top of heated nachos.
-
Step 4
Garnish with Rosarita® Nacho Sliced Jalapenos and green onions.
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