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Fresh Cherry Salsa over layered Nachos in a vintage pan

Layered Cheese Nachos with Fresh Cherry Salsa

These nachos is very satisfying and craveable. Fresh Cherry Salsa adds tart-sweet and spicy notes – addicting!!

Crispy, Cheesy, Spicy with a touch of Sweetness
Fresh Cherry Salsa with diced Charred Jalapeño, Tomato, Onion and Basil

Fresh Cherry Salsa over layered Nachos in a vintage pan

Ingredients

6 ounces Tortilla Chips*

1 ¼ cups monterey jack cheese, grated

½ cup aged cheddar cheese, shredded

½ cup Fresh Cherry Salsa, see recipe

12 slices charred jalapeño, see recipe

opal and green basil leaves for garnish

Instructions

1

Make the Fresh Cherry Salsa.

2

Char the jalapeño:
Rub with a small amount of neutral oil and char in a skillet over high heat, turn with tongs for even blackening.
Cool slightly, cut off the top and stem, seed with a small pairing knife.
Cut into thin rings. Use all or half of the slices, depending on your taste.

3

Preheat oven to 450 degrees.
Place the tortilla chips in a bowl to hold (half of a 12 oz. bag.)

4

Use a decorative metal baking pan, one appropriate for a broiler – 12″ round or square.

I have used a vintage Dansk Enamel coated cast iron round pan.

5

Place 1/3 of the chips to cover the bottom of the pan.
Top with 1/3 of both cheeses.
Add another layer of 1/3 chips evenly to cover, 1/3 of the cheeses and 1/4 cup of Fresh Cherry Salsa – dotting all around.
Top with the last layer of chips, cheese and salsa.
Add the jalapeño slices on top.

6

Bake for 10 minutes until bubbly, crisp, and just getting brown around the edges.
Broil for a few seconds if desirable.
Garnish with opal and green basil leaves.

7

* use Non-gmo or Organic Tortilla Chips. ( I have used artisan ally crafted Mi Niña Volcanic Stone Ground Corn White Corn Tortilla Chips, non-gmo, low in sodium)

See BLOG for more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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