Corn oil
4 8-inch flour tortillas
16 oz. can refried beans
2 c. cooked broccoli florets
1 c. grated Monterey Jack cheese
1 c. grated sharp Cheddar cheese
1 c. hot tomato salsa
2 jalapeno peppers, thinly sliced
2 scallions, thinly sliced
1 c. sour cream, optional
Into a med skillet pour 1/2-inch of corn oil
heat until oil just starts to move. Fry tortillas, one at a time, until golden on each side - about 30 seconds per side. Drain on paper towels. Preheat oven to 350. Spread beans evenly over the tortillas. Add even layers of broccoli, both cheeses and salsa. Arrange jalapeno slices decoratively on top of the salsa. Bake for 15-20 minutes on an ungreased cookie sheet, until cheese is melted & nacho is heated through. Sprinkle with scallion slices & serve immediately. Pass the sour cream. Serves 4.
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