Too Hot to Handle Nachos

This past weekend I was up in Boston with the beau. Saturday we woke up to pouring rain, which meant no running along the beach for the two of us. So instead of being a lazy bum the entire day, M drove us to Stop & Shop where we filled our shopping basket with an assortment of yummy goodies. As a great, but not so healthy lunch, we made some nachos. Ready for the recipe?

Ingredients for a tasty lunch!

Serving: For 2 hungry people :)


Ingredients:

• 2 jalapeños, sliced
• 1 jar of Tostitos Hot Salsa, used for dipping
• 1 bag of Reduced Fat shredded Mexican Blend cheese
• 1 bag of Tostitos Scoops
• Optional, vanilla (or any flavor) ice cream on the side

Directions:

1. Preheat the oven to 300 degrees Fahrenheit. 
2. Slice jalapeños and leave in the seeds. 
3. Line a baking sheet with aluminum foil. Lay about two-thirds of the scoops across the baking sheet. (I made them so they weren't on top of each other.) 
4. Evenly sprinkle the entire bag of cheese across the chips. Then layer the jalapeños over the chips and cheese. 
5. Bake for 20 to 25 minutes. Let cool for about 5 minutes, then enjoy! 

So where does the ice cream come into play? Well after I had one chip with a jalapeño, I started sweating. My ears were ringing because it was so spicy! M grabbed a pint of ice cream from his freezer for us. With just one spoonful of ice cream, I could taste again and enjoy more nachos without the jalapeños on them. Suggestions for the next time, no seeds from the jalapeños and have sour cream and/or guacamole as sides for dipping too.

Ready to be baked!

Nachos cooling before we devoured them all!

The last crumbs... Do you see the ice cream next to the baking sheet?