Zesty Nachos
- 16 Nachos
- 4 6-inch corn tortillas
- 1 1/2 tsp. vegetable oil
- 1/2 c. tomato sauce
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- Pinch of ground cloves
- 2 small jalapeno peppers, seeded and finely chopped
- 1/2 c. shredded mozzarella
- 3 Tbsp. grated Parmesan cheese
- 2 Tbsp. minced parsley
- Preheat oven to 400u0b0. Brush both sides of tortillas with oil. Quarter each tortilla. Transfer to ungreased baking sheet, and bake uncovered until crisp (about 10 minutes). In a small saucepan, combine tomato sauce, garlic, cumin, chili powder and cloves. Cover and bring to boil over high heat (about 1 minute). Reduce heat. Simmer uncovered, stirring, until sauce thickens slightly (about 5 minutes). Top tortillas with tomato sauce and peppers, then with mozzarella and Parmesan cheese. Bake, uncovered, until cheeses have melted (about 3 minutes). Sprinkle with parsley and serve warm.
nachos, corn tortillas, vegetable oil, tomato sauce, garlic, ground cumin, chili powder, ground cloves, peppers, mozzarella, parmesan cheese, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=32208 (may not work)