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"NACHOS"
Ingredients
  • 2 tablespoons safflower oil
  • 16 (3-inch) corn tortillas
  • 16 to 32 pickled jalapeño slices
  • 8 ounces Monterey Jack, shredded
  • 4 ounces yellow Cheddar, cut into 16 small squares
  • Salsa, for serving
Steps
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