Try these really yummy and out-of-the-box nachos at your next event. It's our Hill Country version of the Tex-Mex classic.


Makes 30 Nachos.

8 ounces cream cheese, softened
½ cup sour cream
1 heaping tablespoon minced cilantro
2 green onions, roughly chopped, including green tops
1 pkg. Fredericksburg Farms Green Chile Ole Dip
30 round corn tortilla chips
Sweet & Hot Jalapenos
Shredded Monterey Jack cheese


Preheat oven to 375 degrees. Combine the cream cheese, Green Chile Ole Dip, sour cream, cilantro, and green onions in work bowl of food processor fitted with steel blade. Process until smooth and well blended. Refrigerate for an hour or so to allow the flavors time to form a happy little camaraderie.

Spread a portion of the cream cheese mixture on each tortilla chip. (Keep leftover cream cheese mixture refrigerated to use as a zesty dip!) Arrange tortilla chips on a baking pan. Top the cream cheese with several rings of the Sweet & Hot Jalapenos. Scatter a portion of the Monterey jack cheese over each nacho. Place the baking pan in preheated oven and bake nachos for 5 minutes, or until cheese is melted. Serve hot or at room temperature.