About the Dish
What can I say about our beloved Cheesy Nachos? It’s like the ultimate comfort food that’s perfect for any occasion. Imagine crispy tortilla chips loaded with melted cheese, a little sprinkle of jalapeños, and maybe even a few extra toppings like guacamole or sour cream. It’s simple, it’s delicious, and it’s basically a party on a plate.
Whether you’re hosting a movie night, hanging out with friends, or just craving something cheesy and crispy, Cheesy Nachos always deliver. They’re like the chameleon of snacks – you can dress them up with all your favorite toppings, or keep it classic with just cheese and a dash of hot sauce. It’s totally up to you!
And let’s be real – when that cheese starts to melt and stretch, it’s like magic happening in front of your eyes. Cheesy Nachos are all about sharing, snacking, and most importantly – enjoying every cheesy bite!
Recipe
Ingredients
Directions to make
- 1 large bag of tortilla chips
- 1 cup cheddar cheese (grated)
- 1 cup mozzarella cheese (grated)
- 1 small onion (finely chopped)
- 1-2 jalapeños (sliced, optional for spice)
- 1/2 cup black beans (cooked or canned, optional)
- 1/2 cup corn kernels (optional)
- 1/4 cup sour cream (for topping)
- Fresh cilantro (for garnish)
Step 1 : Prepare the Nachos Base
- Preheat your oven to 180°C (350°F).
- Spread a generous layer of tortilla chips on a baking tray, ensuring they’re evenly spaced out.
- Sprinkle a mix of cheddar and mozzarella cheese over the chips, covering them well.
- Add the chopped onion, jalapeños, black beans, and corn (if using), spreading them evenly across the chips.
- Pop the tray into the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly, with the edges of the chips getting slightly crispy.
- Once the nachos are out of the oven, drizzle some sour cream on top.
- Add a dash of hot sauce if you like it spicy, and sprinkle with fresh cilantro for a little burst of flavor.
- Serve your Cheesy Nachos on plates, and enjoy that cheesy, crispy goodness with your favorite drink!
