I love Mexican food and tomorrow is a good excuse to make my yummy microwave Nachos in celebration of Cinco de Mayo.  Nachos are the ultimate party food and my version is quickly put together with spicy refried beans, sharp cheddar cheese, salsa, cilantro, jalapeños and topped with spicy guacamole, then it’s cooked in the microwave. Yes, it’s  that simple and they always come out perfect! This is the ultimate party dish because you can add it to your spread in no time flat. Almost everything for this mini meal comes out of a bag or a can, but brightening up the dish with some fresh cilantro makes it taste and look really fresh. A few minutes in the microwave makes everything warm and gooey. Cinco de Mayo is the perfect excuse to feast on all your favorite Mexican foods. Cinco de Mayo (Fifth of May) commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862. Celebrate this occasion with a scrumptious & tasty spread  from south of the border, including my favorite Mexican recipes like salsa, quesadillas, tacos, enchiladas, margaritas and more.

Happy Cinco de Mayo,

Ali in the Valley


Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Servings: 4

Author: Alison Ball


  1. One 16-ounce can refried beans I opt for mild rather than spicy for late-night fare

  2. 3/4 cup bottled salsa

  3. 1 cup shredded Cheddar or Mexican Blend cheese

  4. 2 tablespoons chopped fresh cilantro plus more for garnish

  5. 1/2 cup of jalapeño sliced

  6. A few big handfuls of yellow corn tortilla chips

  7. 1/2 cup reduced-fat or regular sour cream

  8. 1/2 cup spicy guacamole


Add corn tortilla chips to microwave-safe plate then with a large spoon spread out the beans in a ring all over the chips, heat in microwave for 2 minutes, then add more chips on top of cooked beans, then add 1/2 of the shredded cheese on top, microwave for an additional 2 minutes. Drizzle salsa, sour cream and guacamole over the beans. Sprinkle the other half of the cheese and then the cilantro over everything. Then sprinkle with jalapeños. Serve hot.

Spicy Guacamole

Author: Alison Ball


  1. Coarse salt

  2. 4 pounds ripe Hass avocados (about 7), pitted. peeled, and cut into chunks

  3. 2 large tomatoes cut into chucks

  4. ¼ cup freshly squeezed lime juice (about 3 limes)

  5. ¼ teaspoon freshly ground pepper

  6. 1-2 serrano chiles stems and seeds removed, and minced

  7. ½ maui onion minced

  8. 2 tablespoons fresh cilantro leaves finely chopped


Put avocados, onion, tomatoes, lime juice, 1 1/2 teaspoons salt, pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky.

#cincodemayo #Nachos #slide



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