Charlene's Recipe

Mexican Nachos

Category: side dish

Oil for deep frying
12 corn tortillas
1/2 lb. Cheddar cheese, grated
1/2 lb. Monterey Jack cheese, grated

NACHO SAUCE:
2 c. tomato puree or crushed tomatoes in puree, or canned whole tomatoes
1 green onion, finely chopped
2 tbsp. finely chopped onion
1/2 tsp. minced garlic, fried
1/2 tsp. ground pepper
1/2 tsp. dried oregano

Preheat oven to 400 degrees. Heat oil in deep fryer or large saucepan. Cut tortillas into eighths. Add to oil in batches and fry until crispy and lightly browned, about 1-2 minutes. Remove chips and drain. Arrange chips on ovenproof platters and sprinkle with cheeses. Puree Nacho sauce ingredients in blender. Spread Nacho sauce thinly on top of cheese. Bake until cheese is melted.