A Big Plate of Nachos Share this recipe
- Ready in: 30 minutes
- Complexity: very easy
- 1 big bag of Lupe Pinto’s genuine recipe tortilla chips
- 1 can of refried beans
- 1 jar of jalapeno rings
- a jar or tub of salsa
- Monterey jack cheese and some extra mature cheddar ratio 3 to 1
Pick up a tortilla chip and spread thinly with refried beans, filling the plate without piling up - overlapping is permitted.
Scatter with salsa and jalapeno rings. You
don't have to put a ring on each chip, and
don't drown with salsa or you'll end up with
a soggy mess.
Sprinkle with cheese, whack
under a hot grill, and when the cheese
is bubbling and starting to brown you're
ready to roll.
Garnish with a blob of sour
cream topped with a nacho ring. You can
also serve with salsa and guacamole on the
side, but never lobbed on top. And please:
never put the guacamole under the cheese
before melting. Oh no, please, never do