Thursday, January 31, 2008

Nacho Platter

Cheese Sauce
8 ounces Velveeta cheese, melted
1/4 teaspoon cumin powder
2 tablespoons of your favorite salsa

B. & R. Tortilla Chips
5 small corn tortillas
2 cups canola oil
Mexican seasoning to taste

1 cup of your favorite salsa

Cheese Sauce
Mix together melted Velveeta cheese, salsa, and cumin powder then set aside.

B. & R. Tortilla Chips
Cut corn tortillas into triangles.
In a large skillet or in a deep fryer heat canola oil until it reaches 350 degrees.
Drop the triangles into the oil and cook until they turn golden brown.
Once golden brown remove from oil and drain on a paper towel covered plate or a rack.
While still hot sprinkle on Mexican seasoning to taste.

Add salsa and cheese sauce into two bowls and spread chips around the bowls with your favorite toppings.
(Toppings included in the picture: sliced green onions and cilantro.)

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