This will sound very vain, but I won the jackpot with this nachos recipe! I tried it once, by accident and took some to some friends’ house and everyone lost their shit over these nachos.
I’m quite a Mexican food lover – also Italian, French… I’m a foodie, ok?
Plain tortilla chips with some dip are boring. So I decided to bake them with some cheese – of course – and the result is delicious and appreciated by everyone. If you have unexpected guests, are too lazy for a fancy meal or just want to spend a cozy night in and have a delicious snack, this nachos recipe is for you, my friend!
Servings: 4 | Prep. Time: 15 mins | Waiting Time: n/a | Cook Time: 10 mins | Difficulty: Easy
- 300 grams of tortilla chips
- 200 grams cheddar cheese (grated)
- one medium-sized bell paper (green or red for the sake of aesthetics)
- 50 grams of black olives (chopped)
1. Start by adding one bag of tortilla chips in a baking tray layered with baking paper. Try to not leave any holes – the cheese might fall in and burn in the oven.
2. Sprinkle some cheese, add the peppers and olives and some more cheese on top.
3. Repeat for the second layer of nachos.
4. Bake them for about 10 minutes in the oven at 170 degrees C.
5. Serve while still hot, with whatever dip-in sauce you like.
You will also need some baking sheets and a small-ish baking tray. You might think the amount of cheese is suspicious – not when you are crazy and love cheese. Anyway, if you feel it’s too much (trust me, it is never too much cheese) then lower the amount of the ingredients; these are the regular proportions I use.
You can make this in one layer, but why go for a lonely, boring layer when you can go for two?!
Start by adding one bag of tortilla chips in a baking tray layered with baking paper. Try to not leave any holes – the cheese might fall in and burn in the oven.
I keep some extra cheese to add on top of the olives and peppers to lock them in and help the second layer stick better.
For a nice pop of colour, I recommend using green or red (or both) bell papers. Also, I find black olives better for this recipe. It’s not just for the sake of nice colours, but I find green olives too sour for this recipe (I tried it with green olives too). They’re delicious otherwise if you ask me.
Pop them in the oven (170 degrees C) for about 10 minutes, or until the cheese is melted. I forgot them once for some extra minutes and they got very crispy and golden brown. So if you’d like them like that, “forget” them in the oven for extra 2-3 minutes.
Baked nachos are nice and crispy and the melded cheddar is dreamy. The soft peppers and olives go perfectly with the crispy tortilla chips.
Eat them as they are or with your favourite dip. Here are some suggestions for dip-ins you can find around:
This is the perfect snack for a cozy night in. I love having nachos in the evening, while watching my favourite TV shows. I think you can win some extra Mum points if you prepare this nachos recipe when some extra kids are in the house. Also, based on the feedback I got from men, husbands are most likely to love these too.
Not to mention the possibilities are endless with this recipe:
- add meat
- add extra veggies (corn or spring onion)
- try it with different dip-ins
- make it truly Mejicano by adding some chilly flakes
And here’s an even closer look, just for you…
Have you ever tried nachos recipes before?
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