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Frequently paired with
The best thing to pair and share with 1LB CHEESE NACHOS
Ingredients
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Nachos base
Optional toppings (cold)
Warm toppings / garnish
Method
Nachos base
Preheat oven
Preheat oven to 375°F (190°C). Position a rack in the center of the oven.
Arrange chips
Spread 16 cups of tortilla chips in an even single layer (allow some overlap) on a large rimmed baking sheet or two smaller baking sheets so chips are mostly flat and accessible for melting cheese.
Combine cheeses
Evenly distribute 8 oz shredded cheddar and 8 oz shredded Monterey Jack over the chips. Aim to coat chips so most chips get some cheese — reserve a few tablespoons of cheese to sprinkle after the first melt if desired.
Bake until melted
Place the baking sheet in the preheated oven and bake 6–9 minutes, checking at 6 minutes. Remove when cheese is fully melted and just beginning to bubble but not browned.
Warm toppings / garnish
While the nachos bake, warm the pickled jalapeños, sliced black olives and salsa in a small saucepan over low heat for 2–3 minutes just to take the chill off, or microwave in a small bowl for 30–45 seconds. Set aside.
When the cheese is melted, remove the tray from the oven. Scatter the warmed pickled jalapeños, warmed olives and 1/2 cup salsa evenly over the nachos.
Optional toppings (cold)
Finish: Dollop or spread 1 cup sour cream, 1 cup diced avocado or spoon guacamole in several places across the tray so guests can portion as desired. Sprinkle 1 cup diced tomatoes, 1 tsp diced red onion, and 2 tbs chopped cilantro over the top. Add sliced fresh jalapeños for heat if using.
Serve immediately: Transfer the baking sheet to the table or divide into 3 portions on plates. Provide extra salsa, sour cream or guacamole on the side. Leftovers can be stored in the refrigerator and reheated in a 350°F oven until warmed.