1/4 lb. (4 oz.) fresh mushrooms, sliced
1 tbsp. vegetable oil
1/2 pkg. (8 oz.) tortilla chips
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. (4 oz.) shredded Cheddar cheese
Taco sauce (optional)
1/4 c. sliced hot peppers (optional)

Saute the mushrooms in the oil in a heavy skillet for 5 minutes over moderately high heat until mushrooms are cooked and liquid has evaporated. Spread tortilla chips on a glass or foil-covered 12 to 14-inch pizza pan.

Sprinkle with the mushrooms, Jack cheese and Cheddar cheese. Bake at 400 degrees for 5 minutes or until the cheese melts. Offer taco sauce with the hot nachos. Garnish with hot peppers, if used.

Good served with Mexican or other beer as a snack, or as finger food before any meal. For lunch or supper, serve as a bread course with a hot bowl of chili or guacamole and salsa. 4 appetizer or snack servings.