Nachos for a Crowd

Name: Nachos for a Crowd
Prep time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 80 pieces Salted Nacho Chips (80 corn tortilla chips, approximately 8 ounces); 3 pieces Jalapeño (3 to 4 fresh jalapenos, thinly sliced and seeded — up to 4); 1 piece Red Onion (1 small red onion, diced); 6 oz Cheddar Cheese (6 ounces cheddar cheese, finely grated); 6 oz Oaxaca Cheese (6 ounces Oaxaca or part-skim mozzarella cheese, finely grated); 2 tbsp Oregano (2 tablespoons finely chopped fresh oregano); 2 cup Salsa (2 cups fresh salsa); 2 cup Sour Cream (2 cups sour cream); 2 cup Guacamole (2 cups guacamole)

Crispy corn tortilla chips layered with jalapeños, red onion, and two types of cheese, then baked until bubbly and served with fresh salsa, sour cream, and guacamole.

30 minMexican

Servings8

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Set one of the oven racks on the lowest shelf and heat oven to 350ºF.
2Line a half-sheet pan with parchment paper and set aside. Make 8 (2-inch) balls out of aluminum foil. Coat 3 wire racks with nonstick spray and place one of the aluminum balls in each of the corners of 2 of the racks.
3Lay one-third of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with one-third of the red onion and one-third of both of the cheeses. Repeat with the remaining chips and the other 2 racks.
4Stack the racks on top of one another and set in the parchment-lined half-sheet pan. Bake in the oven on the bottom rack until the cheese begins to bubble, about 7 minutes. Sprinkle with the oregano. Serve immediately with salsa, sour cream, and guacamole.