and Canadian Bacon Nachos
by Kate Heyhoe
Makes 1 (12-by-18-inch) tray or equivalent
- 4 ounces sliced Canadian bacon (about 8 round slices)
- 4 ounces crumbled soft goat cheese (about 2/3 cup)
- 4 ounces shredded mozzarella (about 1 1/2 cups)
- 4 ounces canned or fresh pineapple chunks
- 4 to 5 ounces corn tortilla chips
- 1/2 cup sun-dried tomato pesto
- Crushed red pepper flakes, to taste
Preheat oven to 475 degrees, or preheat broiler with rack positioned about 7 inches from the top of the oven or heat source.
As if cutting a pizza, slice the Canadian bacon into wedges slightly smaller than the size of the chips. In a small bowl, loosely mix together the goat cheese and mozzarella. If the pineapple chunks are large, cut them so they're about half the size of the Canadian bacon pieces.
Assemble the nachos: Arrange chips in a single layer on a 12-by-18-inch baking sheet or ovenproof platter. Spoon or smear amounts of the sun-dried tomato pesto over the chips. Sprinkle the cheeses evenly on top. Layer on the Canadian bacon, followed by the pineapple chunks. Sprinkle with the red pepper flakes.
Bake the nachos 4 to 6 minutes, or broil until the cheese is melted and bubbly.
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Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created January 2004