Ultimate Nachos
- Level: Easy
- Yield: 80 nachos; about 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 718
- Total Fat
- 55
- Saturated Fat
- 20
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 21
- Cholesterol
- 99
- Sodium
- 1458
- Total: 27 min
- Prep: 20 min
- Cook: 7 min
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.