To me, nachos are the perfect weekend snack. They great to get at a restaurant patio while drinking a cold beverage. Since most of us are still staying home because of the pandemic, making your own nachos is the way to go for now. Today, I’m sharing a super simple recipe for cheesy nachos. These were such a nice treat for the long weekend here in Ontario.
Because nachos are so adjustable, it’s hard to write an exact recipe of how much of everything to use. For that reason, all the amounts I’ve written are approximations and you can use more/less of whatever you like. If you want more cheese, throw it on; if you want it less spicy, omit the hot peppers.
My recipe includes the ingredients I used with my specific amounts for my sized pan in brackets, which was pretty much enough for one person. If you use a larger pan, you will have to adjust amounts accordingly, use your best judgment 🙂
- Tortilla chips – enough to fill a baking sheet in one layer (a few handfuls of chips)
- Shredded cheese (1/2 cup)
- Tomato (3 cherry tomatoes, sliced)
- Pickled peppers, chopped (1 tbsp)
- Olives, sliced (1 tbsp)
- Sour cream and/or salsa, for serving (optional)
*If you wanted to make your own customization, here are some possibilities. Proteins: cooked ground beef, shredded chicken, lentil taco meat (from Lentil Taco Salad). Veggies: bell pepper, green onion, onions, jalapenos, black beans, corn. Cheeses: any melting cheese (mozzarella, cheddar). Vegan/DF: vegan cheese and vegan sour cream.
- Preheat oven to 400°F. Line baking sheet with parchment paper for easy cleanup.
- Lay tortilla chips in single layer, you can have some chips overlapping, but this just helps to get the most surface area for maximal cheese coverage
- Sprinkle cheese over chips, followed by all other toppings. Bake 6-7 minutes until cheese is melted and bubbly – may take a little longer if you put a lot of cheese.
- Serve with sour cream and/or salsa if desired.
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