Fresh Baked Nachos | appetizer recipe
  • 8 Corn Tortillas
  • Cooking Spray
  • Salt (optional)
  • 1 Medium Onion
  • 6 Green Onions (about a ¼ cup)
  • 1 Clove of Fresh Garlic
  • ½ Bunch of Fresh Cilantro
  • 3 Large Tomatoes, chopped (about 2 cups)
  • 1 Tablespoon of Lime Juice
  • Salt & Fresh Ground Pepper to Taste (optional)
  • 32 Baked Tortilla Chips
  • ½ Cup of Sargento® Fine Cut Shredded 4 Cheese Mexican or Shredded Cheddar Jack Cheese
  1. To prepare the chips, cut 8 corn tortillas into quarters. Place in a single layer on a baking sheet. Bake at 350° until crisp, about 8-15 minutes.
  2. To prepare the salsa mince the onion, green onions, garlic clove, and fresh cilantro in a food processor or chopper. Set Aside. Place the chopped tomatoes in a medium bowl and add in the minced onions, garlic and cilantro. Squeeze in the fresh lime juice and season with salt and pepper (to taste). Stir until evenly combined.
  3. Preheat the broiler. Line a baking sheet with a piece of parchment paper and place the chips on the pan in a single layer. Top each chip with 2 teaspoons of salsa and sprinkle with shredded cheese. Place the baking sheet in the oven and broil until the cheese melts, about 1 to 2 minutes.
  4. Place the nachos on a platter and serve immediately, with the remaining salsa on the side.
Makes 32 chips - approximately 4 servings.
Recipe by bystephanielynn at