Difference between revisions of "Macho Nachos"
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| − | + | | [[Tex-Mex cuisine|Tex-Mex cuisine]] | |
==Ingredients== | ==Ingredients== | ||
| − | * [[ | + | * [[Hot Pepper Sauce|cayenne pepper sauce]] |
* 1 can prepared bean dip (9 oz) | * 1 can prepared bean dip (9 oz) | ||
| − | * [[ | + | * [[Nachos|nachos]] or [[Tortilla Chip|tortilla chips]] |
| − | * shredded [[ | + | * shredded [[Cheddar Cheese|cheddar cheese]] |
| − | * [[ | + | * [[Guacamole|guacamole]] (ready-made) |
| − | * [[ | + | * [[Sour Cream|sour cream]] |
| − | * sliced [[ | + | * sliced [[Jalapeño|jalapeño peppers]] |
==Procedure== | ==Procedure== | ||
| Line 17: | Line 17: | ||
''Attributed to Jack Cochran'' | ''Attributed to Jack Cochran'' | ||
| − | [[Category:Southwestern | + | [[Category:Southwestern American cuisines]] |
Latest revision as of 16:41, 9 May 2012
| Tex-Mex cuisine
Ingredients
- cayenne pepper sauce
- 1 can prepared bean dip (9 oz)
- nachos or tortilla chips
- shredded cheddar cheese
- guacamole (ready-made)
- sour cream
- sliced jalapeño peppers
Procedure
- Stir cayenne pepper into the bean dip to taste and spread on chips.
- Sprinkle with cheese and heat in 400 degree oven for 2 minutes or until cheese melts.
- Top with guacamole dip and sour cream; garnish liberally with sliced jalapeño peppers.
Attributed to Jack Cochran
