1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
1
cup shredded Cheddar cheese (4 oz)
1
cup shredded mozzarella or Monterey Jack cheese (4 oz)
1
bottle (9 oz) Old El Paso™ Mild Taco Sauce or salsa
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Steps
1
Heat oven to 350°F. If using crescent rolls: Separate dough into 4 rectangles. If using dough sheet: Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal. Sprinkle with any remaining cornmeal. Top evenly with chiles, Cheddar and mozzarella cheese.
2
Bake at 350°F. for 24 to 28 minutes or until crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.
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Like it spicy? Prepare these nachos with shredded hot-pepper cheese.
Chopped green onions are a colorful, crunchy topping for the salsa.
These crisp nachos go great with bowls of hot chili at lunch or supper. Red and green grapes are a refreshing finish.
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Nutrition Facts
Serving Size:1 Serving
Calories
70
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
190mg
8%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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