Ingredients
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1/2
-
36
-
1
-
6
-
2
-
8
-
-
-
-
-
-
-
-
-
Directions
Bacon & Onion Nachos, These are adapted from the El Paso Chile Company’s cookbook They are incredibly good and are my favorite late-night snack , Delicious! There is always a place for fresh jalapenos and pickled, and I think pickled worked out perfect on these 🙂 Added some chopped tomatoes before serving, yum!
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Steps
|
1
Done
|
Preheat the Oven to 475. |
|
2
Done
|
Cook Bacon on Stovetop Until Crisp. Drain on Absorbent Paper. When the Bacon Is Cool, Coarsely Chop It. |
|
3
Done
|
Arrange the Tortilla Chips on a Large Rimmed Baking Sheet. Scatter the Bacon, Onions, and Jalapenos Evenly Over the Chips. Sprinkle the Grated Cheese Over All. Bake About 5 Minutes, or Until the Cheese Is Melted and the Nachos Are Sizzling (watch Carefully to Prevent Overbrowning). |
|
4
Done
|
Serve Immediately, Accompanied by Sour Cream and Salsa For Dipping. (as the Nachos Already Have Jalapenos on Them, Choose a Salsa That's not Too Hot). |
