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Classic Nachos

Classic Nachos

by 11 people

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Makes: 4 servings

Prep: 15 mins

Cook: 3 mins

  • 7 cups restaurant-style round corn chips (about 4 oz.)
  • 1 8 ounce package  shredded mexican cheese blend
  • 3/4 cup tomato salsa
  • 1/2 cup pickled jalapeno chiles, drained and chopped
  • 2 tablespoons seeded and finely chopped fresh jalapeno chile
  • 1 cup sour cream
  • 1 cup finely chopped scallions
  • 1 cup stemmed and chopped cilantro
  1. Position a rack in the top shelf of the oven and preheat to broil. Arrange the corn chips on a large, heatproof platter in a single layer to overlap slightly. Sprinkle the cheese over the chips, then dot evenly with the salsa, pickled jalapenos and fresh jalapeno.
  2. Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, dollop with the sour cream and sprinkle with one-third each scallions and cilantro. Serve the remaining scallions and cilantro in small bowls alongside.
  • To prevent soggy nachos, follow this mantra: Cheese comes first! Sprinkle a layer of the shredded stuff over the chips before topping with the other ingredients, then broil until melted.