Nachos (Food Network Kitchens) Recipe

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Nachos (Food Network Kitchens)
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Ingredients
23
Count
Nutrition
4875
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
  3. Tortilla Chips:
  4. Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  5. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  6. Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
  7. Yield: 4 to 6 servings
  8. Preheat the oven to 350 degrees F.
  9. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
  10. Yield: 4 to 6 servings
  11. In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
  12. In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.
  13. Yield: 4 to 6 servings
  14. Copyright 2001 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4874.67 Kcal (20409 kJ)
Calories from fat 2302.92 Kcal
% Daily Value*
Total Fat 255.88g 394%
Cholesterol 35.29mg 12%
Sodium 7014.45mg 292%
Potassium 2244.45mg 48%
Total Carbs 561.76g 187%
Sugars 8.74g 35%
Dietary Fiber 41.2g 165%
Protein 110.94g 222%
Vitamin C 3.1mg 5%
Vitamin A 0.3mg 9%
Iron 17.1mg 95%
Calcium 1581.1mg 158%
Amount Per 100 g
Calories 465.33 Kcal (1948 kJ)
Calories from fat 219.83 Kcal
% Daily Value*
Total Fat 24.43g 394%
Cholesterol 3.37mg 12%
Sodium 669.59mg 292%
Potassium 214.25mg 48%
Total Carbs 53.62g 187%
Sugars 0.83g 35%
Dietary Fiber 3.93g 165%
Protein 10.59g 222%
Vitamin C 0.3mg 5%
Iron 1.6mg 95%
Calcium 150.9mg 158%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 118
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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