CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6693e8ff   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos   
    Categories: Breads, Poultry, Beans, Cheese, Snacks   
         Yield: 3 Servings   
       
       
       30    5"-round fresh corn tortillas   
     :       - deep-fried as directed   
     :           +=OR=+   
          16 oz Bag store-bought restaurant-   
     :       -style corn tortilla chips   
       16 oz Shredded Monterey Jack cheese   
          18 oz (2 cans) refried bean dip   
       3 1/2 c  Tex-Mex Chicken Fajita   
     :           - Filling warmed slightly   
           1 c  Spicy avocado crema   
           1 c  Mexican crema or sour cream   
        
     To deep-fry fresh tortillas, divide tortillas into two   
     stacks and cut each stack into six wedges. Heat corn or   
     peanut oil in deep-fryer to 375ºF/190ºC. When the deep   
     fryer is ready: Fry 2 stacks of the tortilla triangles   
     for 40-45 seconds. Chips will be lightly-browned and   
     puffed in spots. Transfer to a large baking pan that's   
     been lined with 3-4 layers of paper towels. Using a   
     spatula, quickly and randomly separate the chips into a   
     single layer and lightly salt their tops ASAP. Repeat   
     process 5 more times.   
        
     To assemble the nachos, line a 17 1/2" x 12 1/2" baking   
     pan with aluminum foil, then, place a piece of parchment   
     paper in the bottom. Arrange chips across the bottom of   
     pan, in a semi-single layer, allowing them to overlap   
     and double-up occasionally. Scatter about two-thirds (4   
     cups) of the shredded Monterey Jack cheese over the   
     surface of the tortilla chips. By teaspoonfuls, drop   
     blotches of refried bean dip over the Jack cheese.   
     Scatter the chicken fajita mixture over the entire   
     surface, followed by the remaining shredded cheese.   
        
     To bake and garnish the nachos, place on center rack of   
     350ºF/175ºC oven and bake until Jack cheese is melted   
     and shows bubbly signs of light-browning, 6-7 minutes.   
     Remove from oven. Without hesitation decoratively   
     drizzle with the avocado crema and Mexican crema or sour   
     cream. Serve ASAP.   
        
     Place pan on table or cocktail table & get out the napkins:   
        
     By: Melanie Preschutti   
        
     RECIPE FROM: https://www.bitchinfrommelanieskitchen.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Good bread is worth the effort.  That's why there's butter.   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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