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
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.