Jalapeño and Cheese Nachos

Preparation info

  • Makes

    24

    Chips
    • Difficulty

      Easy

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Ingredients

  • ½ recipe tortilla chips (24 wedges)
  • 4 or 5 pickled jalapeños, stem ends cut off, seeds pulled out, and sliced, or use sliced pickled jalapeños
  • ½ cup grated jack and/or cheddar cheese

    Method

    1. Heat the oven to 400°F.
    2. Scatter the chips on a baking sheet in a single layer. Place 2 jalapeño slices on each chip. Scatter the cheese over and bake until the cheese is melted and bubbly, about 4 minutes. Serve hot.