Super Bowl Sunday

The Blooming Rose

This nacho recipe has become our all-time favourite.  It was first
discovered by Karen in a little Mexican Restaurant in Palo Alto,
California over 9 years ago and we have been enjoying it ever since.
Not only is the presentation a "wow" factor, but each chip is dressed
with a nacho topping.  No disappointingly naked chips left at the bottom
of the plate!
Ingredients:
1 can of refried bean dip
1/4 cup of Salsa (choose your favourite)
1/2 cup of sliced black olives
1/2 cup of diced cherry tomatoes
1/4 cup of diced Jalapeno peppers
1/2 cup of shredded Monterey Jack cheese
Round Tortilla Chips
8" round oven-to-table dish

Spread entire can of refried beans on the bottom of dish.  

Top with salsa. Arrange the tortilla chips

in a "Rose-like"patten by securing them in the bean/salsa
mixture.  Scatter the olives, tomatoes and Jalapenos between
the chips.  Top with shredded cheese.
Bake in a 375F degree oven for 10-15 minutes

Serve with sides of guacamole, sour cream and salsa.  

Dig in!