Servings 8 servings
Ingredients
- 1 (10-oz.) bag tortilla chips
- 2 cups freshly grated sharp cheddar cheese
- 2 cups freshly grated Monterrey Jack cheese
- 3 cups cooked protein of choice, such as shredded chicken, pulled pork or cubed steak
- 1/2 cup cooked corn kernels
- Guacamole, for topping
- Salsa, for topping
- Sliced black olives, for topping
- Sliced jalapeños, for topping
- Cilantro leaves, for topping
Instructions
- Preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment paper or foil (optional but it makes for easy cleanup).
- Spread half of the chips in an even layer on the baking sheet and top with half of the shredded cheddar cheese, half of the Monterrey Jack cheese and half of the protein. Place the baking sheet in the oven and bake until the cheese is melted, 3 to 5 minutes.
- Remove the baking sheet from the oven. Add the remaining chips, cheese and protein then return it to the oven and bake until the cheese is melted, an additional 3 to 5 minutes.
- Remove the nachos from the oven and immediately top with the corn, guacamole, salsa, olives, jalapeños and cilantro. Serve immediately.
Kelly's Notes:
- Use sturdy tortilla chips that can hold up to the toppings. Thin, flimsy chips will not hold up well and you'll end up with a mess.
- Don’t skip the first round of melting cheese on top of the chips. This will help the bottom layer of tortilla chips from becoming soggy. Also, don’t add any of your fresh toppings or sauces, like salsa and sour cream, until just before serving.
- This is merely a recipe template! Experiment with different toppings and spices to find your favorite combination.
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