Editor's Note: Nachos are easy appetizers that please the crowd every time. This Nachos Grande recipe combies all the things you love about nachos - the cheese, the jalapenos, the guacamole, you name it - and can be made in under an hour. Unlike other nachos recipes, this one can easily be made with store-bought ingredients if you don't have the extra time to make your own beans or guacamole (or if ripened avocados are in short supply!) If you need appetizer ideas for your next party, you can't miss with this nachos recipe!
Piled high with flavor, this variation of the nacho is served in many eateries throughout the Southwest. This plate of goodness - crispy chips layered with melted cheese - is garnished with fresh tomato and olives.
Total Timeunder 1 hour
OccasionFamily Get-together, Game Day
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCheesy, Crunchy, Savory
- Ovenproof platter
- 36 Fresh Tortilla Chips (corn)
- 1¼ cups Stove Top Refried Beans or store-bought 300 mL
- 1½ cups shredded cheddar cheese 375 mL
- 1/3 cup pickled jalapeño pepper slices, drained 75 mL
- 1/3 cup Classic Guacamole or store-bought 75 mL
- ¼ cups sour cream 60 mL
- ½ cup sliced black olives 125 mL
- 1 tomato, seeded and diced
Preheat broiler with rack positioned 8 inches (20 cm) from the heat.
Lay 18 chips on an ovenproof platter. Lightly spread chips with half of the beans, leaving some uncovered. Sprinkle half of the cheese evenly over all the chips. Top with half of the jalapeno slices. Repeat to make a second layer with remaining chips, beans, cheese and jalapenos. Broil until cheese is melted and bubbly throughout, 6 to 8 minutes.
Garnish with guacamole and sour cream in the center of the nachos. Top with olives and tomato.
Variation: For beefy nachos, add 12 oz (375 g) cooked ground beef, seasoned with salt and pepper to taste before adding cheese on each layer.
If you are pressed for time, substitute canned refried beans.
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2013 Kelley Cleary Coffeen