featuring
Elda’s Kitchen Theo’s Steakhouse and Jala-Hot Cooking & Grilling Sauces
Ingredients
1 large bag tortilla chips
1 large can refried beans or homemade refried beans
whole milk (add enough to beans to make creamy) shredded cheese of your choice
1 container ready-made queso dip, warmed
sour cream
chopped tomatoes
chopped green onions
chopped fresh cilantro
cooked meat such as ground beef or brisket (meat version)
crumbled cooked bacon (meat version)
1 bottle of Elda’s Kitchen Theo’s Steakhouse Cooking and Grilling Sauce (meat version)
1 small jar pickled jalapeños (vegetarian version)
1 bottle of Elda’s Kitchen Jala-Hot Cooking and Grilling Sauce (vegetarian version)
Brie’s “Bite-Size” Meaty Nachos are one of my favorite appetizers for get togethers or movie nights. I love the colorful look and they are so easy to make. The meat version uses Elda’s Kitchen Theo’s Steakhouse Sauce, which pairs nicely with ground beef or brisket. Make these vegetarian by omitting the meat and bacon, and adding Elda’s Kitchen Jala-Hot Sauce, guacamole and pickled jalapeños.
Directions
Heat oven to 350 degrees.
Choose unbroken tortilla chips from the bag and place on foil-lined cookie sheet, spacing about one inch apart. Layer refried beans, cooked meat and shredded cheese on all chips. Place in oven for approximately 3 to 5 minutes or until cheese is melted. Remove from oven.
Blend together refried beans and milk until smooth and creamy. In a separate bowl, microwave queso for 30 seconds or until able to easily pour over chips.
Add to each chip: warmed queso, chopped tomatoes, chopped green onions and crumbled bacon. Drizzle 2-3 teaspoons of Elda’s Kitchen Theo’s Steakhouse Sauce on each tortilla chip. Top with a dollop of sour cream and cilantro.
Vegetarian? Substitute Elda’s Kitchen Jala-Hot for Elda’s Kitchen Theo’s Steakhouse and replace the meat and bacon with pickled jalapeños and guacamole for a vegetarian delight.
THEO’S STEAKHOUSE COOKING SAUCE
