FR
Menu

Cheesy Crescent Nachos

  • Save Recipe
Cheesy Crescent Nachos
  • Prep 10 min
  • Total 35 min
  • Servings 24
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
It will take you 10 minutes to create these ooey-gooey nachos loaded with zippy flavour. Just try to resist the temptation!
Aug 26, 2009

Ingredients

  • 1/4 cup (50 mL) cornmeal
  • 1 can (235 g) Pillsbury* Crescents
  • 1/2 cup (125 mL) chopped green peppers
  • 2 tbsp (25 mL) finely chopped hot peppers (optional)
  • 1 cup (250 mL) shredded old Cheddar cheese
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/2 tsp (2 mL) chili powder
  • 1/3 cup (75 mL) Old El Paso* Taco Sauce

Steps

  • 1
    Heat oven to 350°F (180°C).
  • 2
    Sprinkle 2 tbsp (25 mL) cornmeal over bottom of 9x13-inch (23x33 cm) rectangular baking pan.
  • 3
    Separate dough into 4 rectangles. Place dough in pan; press over bottom and 1/2-inch (1 cm) up sides to form crust.
  • 4
    Sprinkle with remaining cornmeal, chopped green pepper, hot peppers (if using), Cheddar cheese, mozzarella cheese, chili powder and drizzle with taco sauce.
  • 5
    Bake for 25 to 28 minutes or until crust is golden brown. Cool for 5 minutes; cut into 24 rectangles.

Expert Tips

  • Tip 1
    Kitchen Tip: Make ahead up to two hours before baking.Variation: Salsa can be substituted for taco sauce.

Nutrition Information

70 Calories, 4g Total Fat, 3g Protein, 6g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 24
Calories
70
Total Fat
4g
Saturated Fat
2g
Cholesterol
10mg
Sodium
190mg
8%
Total Carbs
6g
Dietary Fiber
0g
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved