Nachos Supremo & Hot Cheesy Salsa Dip
Pub nights need nachos, and these are our cheesy-good greatest. Word to the wise: dive in with fresh Epicure Guacamole and Salsa too.
Ingredients
- 1 bag (11 oz/340 g) tortilla chips
- 1 large bell pepper, diced
- 2 tomatoes, diced
- 3 green onions, sliced
- 1 cup sliced black olives, optional
- 2 cups grated low-fat cheese, your choice
- 1 pkg (8 oz/250 g) cream cheese, cubed
- 1 cup Poco Picante Salsa, prepared
- 2 tbsp Poco Picante Salsa Mix
- 1 cup diced tomatoes
- 1 tsp lime juice, optional
- cilantro, optional
Preparation
- Preheat oven to 350° F (175° C).
- Arrange chips on parchment-lined Sheet Pan.
- Sprinkle with pepper, tomato, onion, and olives. Top with cheese.
- Bake until cheese is melted, approximately 10 minutes.
- While nachos bake, in a heat-safe serving bowl, combine cream cheese and Salsa.
- Heat in microwave until cheese is melted and dip is heated through, approximately 2–3 minutes. Dish up side by side – all hot and cheesy and excellent!
Epicure Products Used
Nutritional Information
Per serving: Calories 380, Fat 23 g (Saturated 9 g, 0.3 0 g), Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 33 g (Fiber 4 g, Sugars 4 g), Protein 12 g.