Mexican Nachos Recipe
Its surprising to know that you have not tried my Nachos recipe yet. The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Nachos recipe. Whenever you try out this Nachos, don't forget to let me know your experience while preparing and eating it .
Ingredients
1 medium-size zucchini, shredded
1 medium-size carrot, shredded
1 medium-size onion, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
2 cups shredded part-skim mozzarella cheese
12 Corn Tortillas
1 tablespoon corn oil
1 small anaheim (mild green chili) pepper, seeded and very thinly sliced (optional)
Directions
Drain the zucchini in a colander for 10 to 15 minutes.
Squeeze out additional moisture.
Mix the zucchini, carrots, onions, cumin, coriander, garlic powder, and mozzarella in a medium-size bowl.
Cut the tortillas into quarters.
Brush one side of the tortilla chips lightly with oil.
Place the tortillas on two cookie sheets.
Bake one sheet at a time at 450° for 8 to 12 minutes or until crisp and browned.
(Watch carefully because they can overcook quickly.) Remove from oven and spread half the vegetable-cheese combination over the baked tortilla chips.
Broil for 2 to 3 minutes or until the cheese is melted and bubbly.
Garnish with pepper rings, if desired.
Repeat with second sheet of tortillas.
Squeeze out additional moisture.
Mix the zucchini, carrots, onions, cumin, coriander, garlic powder, and mozzarella in a medium-size bowl.
Cut the tortillas into quarters.
Brush one side of the tortilla chips lightly with oil.
Place the tortillas on two cookie sheets.
Bake one sheet at a time at 450° for 8 to 12 minutes or until crisp and browned.
(Watch carefully because they can overcook quickly.) Remove from oven and spread half the vegetable-cheese combination over the baked tortilla chips.
Broil for 2 to 3 minutes or until the cheese is melted and bubbly.
Garnish with pepper rings, if desired.
Repeat with second sheet of tortillas.
