Crimson Tide Pimiento Cheese Nachos Recipes

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CRIMSON TIDE PIMIENTO CHEESE NACHOS



Crimson Tide Pimiento Cheese Nachos image

The 'Bama game will be even more fun to watch with these crimson and white pimiento-, jalapeño- and green onion-loaded nachos on the gameday table. Roll Tide!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 8

Number Of Ingredients 9

5 cups tortilla chips
2 cups shredded sharp cheddar cheese (8 oz)
1 jar (2 oz) diced pimiento peppers, drained and patted dry
3 tablespoons from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
4 green onions, sliced, white and green parts separated
1 cup shredded Colby-Jack cheese blend (4 oz)
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon Sriracha hot pepper sauce

Steps:

  • Heat oven to 400°F. Line large rimmed sheet pan with parchment paper or foil; if using foil, spray with cooking spray. Spread tortilla chips evenly in a single layer on pan.
  • Arrange sharp cheddar cheese on chips. Top with pimiento peppers, jalapeños and green onion whites, followed by Colby-Jack cheese blend. Bake 6 to 8 minutes or until cheese is melted.
  • Meanwhile, in small bowl, stir together mayonnaise and lemon juice. Drizzle over cooked nachos. Drizzle Sriracha sauce over nachos. Top with green onion greens.

Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 1 g, TransFat 0 g

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