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[4] Nachos are tortilla chips served with melted or shredded cheese, although often other toppings are added or substituted, such as meat, salsa (such as pico de gallo), refried beans, guacamole, sour cream, diced onions, olives, and pickled jalapeños. More elaborate nachos are often baked for a short period of time to warm the tortillas and ...
Salsa helps bind the ingredients together, along with melted cheese. Crushed tortilla chips on top add crunch. Serve with the suggested garnishes, or add your own favorite toppings to complete the ...
Generous portions of barbecued pork shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, barbecue sauce, and sliced jalapeño peppers. In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then ...
Crushed corn tortilla chips add a crunchy layer to complete the dish. ... Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top. View Recipe. Salmon Noodle ...
PER Serving (10 CHIPS): 140 calories, 7 g fat (1 g saturated fat), 250 mg sodium, 17 g carbs (0 g fiber, 0 g sugar), 2 g protein Siete Maiz Sea Salt Corn Tortilla Chips are the most expensive in ...
Preparing queso. This recipe include fresh chopped onion, tomatilla, tomatoes, and chili peppers as well as variety of seasoning. Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often American cheese, Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers.
Boasting layers of tortilla chips with melted cheese, jalapeños, beans, and ground beef, the best part is how these nachos can be easily customized to cater to different tastes and dietary ...
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).