You only need a little oil, and a teaspoon will do.Īrrange a third of the tortilla chips in a single layer in a skillet.Ĭalories: 371 (19%) | Carbohydrates: 25 g (8%) | Protein: 23 g (46%) | Fat: 20 g (31%) | Saturated Fat: 10 g (63%) | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 59 mg (20%) | Sodium: 1430 mg (62%) | Potassium: 299 mg (9%) | Fiber: 8 g (33%) | Sugar: 6 g (7%) | Vitamin A: 1014 IU (20%) | Vitamin C: 10 mg (12%) | Calcium: 428 mg (43%) | Iron: 2 mg (11%)Įrren’s Kitchen is written and produced for informational intentions only. Preheat the oven to 350☏/176☌ and grease a 12-inch oven-safe skillet or small sheet pan with the oil. You can use any topping you like, from leftover chili con carne to shredded chicken – the choice is yours! Toppings: For this recipe, I used green chilies, refried beans, black olives, corn, and tomatoes and then topped it with salsa, Guacamole, and sour cream.Just be sure to use cheese that melts well. Cheese – The recipe calls for a shredded cheddar and Monterey Jack cheese mixture, but prepackaged Mexican blend cheeses work well.
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