Nachos

Brenda Pace

  • 1 (3 1/8 oz) can jalapeno bean dip
  • 1 (8 oz) bag tortilla chips
  • 1 1/2 cup grated Cheddar cheese
  • 1 (2 1/4 oz) can jalapeno peppers

Spread bean dip lightly on tortilla chips. Top with cheese and the jalapeno peppers. Place 10 chips at a time on paper plate. Cook on ROAST for 30 seconds, or until cheese begins to melt.

Serve hot.

Note: Spread dip just before cooking or chips will be soggy.





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