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Ultimate Nachos
Recipe courtesy Alton Brown, 2006

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

Instructions
*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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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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Copyright 2006 Television Food Network, G.P., All Rights Reserved