Cheesy nachos

Name: Cheesy nachos
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 200 g tortilla chips; 200 g cheddar or Trappist cheese, grated; 100 g mozzarella, grated; 1 small red onion, finely chopped; 1 jalapeño, sliced; 1 can (400 g) black beans, drained; 2 tomatoes, diced; sour cream, salsa and guacamole, to serve; fresh coriander

Time: 20 min4 servingsapprox. 560 kcal / serving (estimated)approx. 24 g protein / serving

Nachos are a great invention of Texan-Mexican (Tex-Mex) cooking, dating from 1943, and ever since they've been the must-have food for game nights and parties. The secret is layering: every chip should get cheese.

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Method

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Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
Spread the chips on the tray in 2 layers so the cheese reaches every piece.
Scatter the beans, onion and jalapeño over the chips, then cover everything with the grated cheeses.
Bake for 6-8 minutes until the cheese is completely melted and bubbling but the chips haven't browned.
Take out of the oven and top with the tomato and coriander.
Serve immediately with sour cream, salsa and guacamole.

Source: Wikibooks Cookbook – Nachos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Bake in two layers, not one huge pile, so you don't get dry chips with no cheese.
Grate the cheese yourself: pre-grated cheese is treated against clumping and melts less well.
Add the fresh toppings (tomato, coriander, avocado) AFTER baking.
With leftover chilli or minced meat it becomes an even more filling main dish.

Frequently asked questions

How do I stop the chips going soggy?

Don't add wet toppings before baking, and serve right away; baked nachos don't keep.

Can they be made in the microwave?

Yes, the cheese melts in 1-2 minutes, but they stay crisper in the oven.

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