Cut fresh tortillas into quarters. In a deep-sided pan, bring oil to 375 degrees over high heat. Deep fry tortilla quarters for 2 to 3 minutes or until crisp. Drain on paper towel. Salt lightly, if desired. Black Beans: Combine all ingredients except salt and pepper in a large saucepan over high heat. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2 hours or until beans are tender. Add salt and pepper to taste. Remove from heat. Cool slightly and place beans in a food processor or blender. Using the steel blade, blend until beans form a chunky paste. If beans have too much liquid, place in a skillet and cook until liquid has evaporated and beans are of a spreading consistency. Gaucamole: Peel, seed, and mash avocados with a fork. Do not make a smooth puree. Mince jalapeno chili to get 1 tablespoon or to taste. Combine jalapeno with avocado and remaining ingredients. Stir to blend. Cover and set aside for at least 30 minutes to allow flavors to meld. Red Salsa: Preheat oven to 350 degrees. Place jalapeno chilies, onion and garlic on a baking pan and roast in preheated 350 degree oven for about 10 to 15 minutes. Chilies should be slightly soft. Seed and finely chop jalapeno chilies. Peel and finely chop onion and garlic. Chop tomatoes and run through fine blade of a food grinder along with jalapeno chilies, onion, garlic and cilantro. Season to taste with salt, pepper, and lime juice. Cover and refrigerate until ready to use. Salsa will keep for 2 to 3 days. 1. Guacamole may be made up to 3 hours ahead. Place an avocado seed in prepared guacamole to prevent discoloring. Cover tightly and refrigerate. 2. Beans may be made up to 2 days in advance and stored, covered and refrigerated. 3. Red salsa may be made 2 to 3 days in advance and stored, covered and refrigerated. Preheat broiler. Spread crisp tortilla chips, lightly with mashed black beans. Add a dollop of guacamole. Spread with a sprinkling of cheese. Place under broiler for 1 minute or until cheese melts. Place thin slice of jalapeno chili on each broiled nacho, if desired. Serve with red salsa for dipping. Yield: 48 nachos Recipe by: MEXICAN COCKTAIL BUFFET, DEAN FEARING Posted to MC-Recipe Digest V1 #768 by Sue
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|Serving Size: 1 Serving (5244g)|
|Recipe Makes: 1|
|Calories from Fat: 2724 (65%)|
|Amt Per Serving||% DV|
|Total Fat 302.6g||403 %|
|Saturated Fat 39.3g||196 %|
|Monounsaturated Fat 183.5g|
|Polyunsanturated Fat 66.4g|
|Cholesterol 81.3mg||25 %|
|Sodium 3031.5mg||105 %|
|Potassium 10853mg||286 %|
|Total Carbohydrate 303.9g||89 %|
|Dietary Fiber 95.3g||381 %|
|Sugars, other 208.6g|
|Protein 101.4g||145 %|
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Calories per serving: 4159
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