Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 220°C. Heat oil in a 30 cm cast iron skillet, Dutch oven, or wok over a medium-high flame till it registers 190°C. Adjust flame in order to maintain temperature. Working a batch after another, tip in tortillas and fry, agitating with a metal spider, till edges just start to brown. Flip chips over plus carry on cooking till crisp and light golden brown. Move chips to a paper towel lined tray, scatter with salt till it tastes right, and leave to sit for 2-3 minutes to tip off the liquid. Repeat with leftover batches. Move chips to a foil lined baking tray. Top each with around of cheese and (1 tablespoon) 1 jalapeño slice (if using beans, add of beans before adding cheese (1 tablespoon)). Put in oven and bake till cheese is melted, 3 to 5 minutes. Take out from oven and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 154 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1202 kcal |
| Protein | 11.4 g |
| Carbohydrate | 23 g |
| of which sugars | 3.9 g |
| of which free sugars | 0 g |
| Fat | 121 g |
| of which saturates | 13.7 g |
| Fibre | 4.8 g |
| Salt | 0.55 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
