Classic Nachos

Classic Nachos
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.