Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Tortillas Again
Ultimate Nachos
Total:
27 min
Active:
20 min
Yield:
80 nachos; about 6 servings
Level:
Easy
Total:
27 min
Active:
20 min
Yield:
80 nachos; about 6 servings
Level:
Easy

Ingredients

  • 80 corn tortilla chips, approximately 8 ounces
  • 3 to 4 jalapenos, thinly sliced*
  • 4 1/2 ounces diced red onion, approximately 1 cup
  • 6 ounces finely grated Cheddar, approximately 2 1/4 cups
  • 6 ounces finely grated Oaxaca cheese, approximately 2 1/4 cups
  • 2 tablespoons finely chopped fresh oregano leaves
  • 2 cups fresh salsa
  • 2 cups sour cream
  • 2 cups guacamole

Directions

*Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact.

Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.

Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.

Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.

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