Macho Nachos Maile Carpenter   From Every Day with Rachael Ray March 2008 SERVES 8 Prep Time: 15 min Bake Time: 15 min Eight 10-inch flour tortillas Vegetable oil, for brushing 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk 1 pound deli-sliced American cheese 1. Position 2 racks in the upper and lower thirds of the oven and preheat to 400°. Trim each tortilla into an extra-large triangle by cutting a strip off two sides and leaving the bottom rounded. Brush the tortillas lightly on both sides with oil and arrange in a single layer on 2 large baking sheets. Bake until golden-brown and crisp, about 15 minutes. 2. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until lightly golden, 2 minutes. Whisk in the milk, bring to a boil, lower the heat and simmer until thickened, about 4 minutes. Stir in the cheese, a few slices at a time, until melted. Serve the jumbo chips with the cheese sauce for dipping.

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