Nachos Grande

Chef

Cookbook

200 Easy Mexican Recipes

Published by Robert Rose

View

Nachos Grande

This image courtesy of Colin Ericcson

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.

Makes6 servings

Cooking MethodBroiling

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together, Game Day

Recipe CourseAppetizer

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner

Taste and TextureCheesy, Crunchy, Savory

Ingredients

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

Instructions

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.