Cheese and Jalapeño Nachos
Inspired by techniques from NYT Cooking and Serious Eats.
Salted tortilla chips are spread on two trays, each topped with grated cheese and a jalapeño slice, sprinkled with brine and baked hot for 5-7 minutes until bubbling.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 200 °C with racks in the upper and lower thirds.
- 2
Spread the chips. Lay the chips in a single layer on two trays.
- 3
Top each chip. Press a scant tablespoon of cheese onto each chip and add 1-2 jalapeño slices.
- 4
Add brine. Sprinkle the jalapeño brine over the top.
- 5
Bake. Bake 5-7 minutes, swapping the trays halfway, until melted and lightly browned.
- 6
Serve. Serve straight away while the cheese is molten.
Storage
Best eaten hot from the oven. Nachos do not reheat well. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- oven
- 2 large baking trays
- box grater
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 492 kcal |
| Protein | 16 g |
| Carbohydrate | 40.2 g |
| of which sugars | 1.2 g |
| of which free sugars | 0 g |
| Fat | 29.7 g |
| of which saturates | 11.3 g |
| Fibre | 3.2 g |
| Salt | 2.08 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
