Title: Nachos #1
Categories: Appetizer
Yield: 4 Servings

8 Corn tortillas
Oil for deep-frying
1/2 lb Wisconsin Cheddar
Cheese; grated
Canned Jalapeno peppers;
-diced (optional)

------------------------------LOS OLIVOS SALSA------------------------------
1/2 Onion; diced
2 sm Jalapeno peppers; diced
1/4 c Chopped cilantro
1 ts Salt
1/2 ts Garlic powder
1 tb Vinegar
1/2 c Tomato puree
4 Tomatoes; diced

1. Preheat the broiler.

2. Cut the tortillas into wedges. Deep fry until they rise to the surface
of the oil; drain on paper toweling.

3. Place the tortilla chips in a casserole. Sprinkle the grated cheese over
and place in preheated broiler for about 2 minutes or until the cheese is
melted.

4. Sprinkle with diced jalapeno peppers, if desired. Serve with Los Olivos
Salsa. LOS OLIVOS SALSA: Combine all ingredients at least 1 hour before
serving; refrigerate if holding longer. Cilantro is also known as Chinese
parsley or fresh coriander. Note: Nachos may be served with sour cream,
guacamole, or refried beans. Try a combination of all of them if you are
adventurous.

LOS OLIVOS

PHOENIX, TEMPE. BEV: BRISA LIGHT

OR DARK WITH LIME WEDGE

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.