Rio Grande Nachos Grande

The first time we had nachos was in the old bar of the Jerome Hotel in Aspen—that was in the 1960s. Now the Jerome has been updated and upscaled, and we’ve learned to make nachos truly grand too, by adding broccoli, a fresh tomato sauce, and two kinds of cheese for a great meal. This is the way we think nachos deserve to be. If you wish yours a bit hotter, add a finely chopped jalapeño to the tomato sauce.