Cinco Chips

In celebration of Cinco de Mayo, my sister and I whipped up a batch of glorious gourmet nachos using all Spread ingredients! Technically this recipe should serve 4 … however, the 2 of us managed to polish off the entire plate all by ourselves. (No surprise there.) These nachos are quick and easy to make and will be a guaranteed crowd pleaser.

Ingredients

• 1 Bag Rose Sisters Tortilla Chips

• 1/4 LB. Manchego - 12 Month, shredded

• 1/3 C. Queso Fresco, crumbled

• 1/4 LB. Jamon Serrano, sliced and chopped into small pieces

• 1/3 C. Peppadews, roasted

• 1 /4 C. Bacon Jam

Instructions

• Drain peppadews of all liquid and place on a lined baking sheet; broil in oven until the tops darken (5 minutes or less)

• Set oven to bake at 375 degrees after peppadews come out

• Break Rose Sister Tortillas into chip-sized pieces; arrange on another baking sheet that’s lined with foil

• Top chips with shredded Manchego, jamon serrano, broiled peppadews, and queso fresco

• Spoon dollops of bacon jam on top of the nachos

• Bake in oven until cheese melts and becomes golden brown (about 10-15 minutes)

The bacon jam used in this recipe adds a delightful pop of sweet to contrast the nuttiness of the Manchego and the saltiness of the jamon serrano. We’d love to hear your feedback after you give it a try!

Serves 4 (or 2 very hungry sisters)

-Jamie ❤️🧀