These chips pack a punch!



  • Vegetable oil cooking spray

  • 6 ounces Rositas Corn Chips 

  • 1 can of Goya Black Beans 

  • 1 can Embasa Diced Green Chiles 

  • 1/2 cup frozen corn thawed 

  • 1/4 teaspoon ground cumin

  • 1/4 cup sliced black olives 

  • 3 tablespoons of sliced Goya Jalapeno Peppers 

  • 1 1/2 cups Coon Aussie Jack Cheese 

  • 4 tomatoes (about 12 ounces) chopped

  • 1/2 cup chopped red onion
  • 1/4 cup Mexican cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1/2 avacado diced


Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, chiles, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with Herdez Salsa Casera.