Ultimate Nachos (Alton Brown) |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 80 |
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Ingredients:
80 corn tortilla chips, approximately 8 ounces |
3 to 4 jalapenos, thinly sliced |
4 1/2 ounces diced red onion, approximately 1 cup |
6 ounces finely grated cheddar, approximately 2 1/4 cups |
6 ounces finely grated oaxaca cheese, approximately 2 1/4 cups |
2 tablespoons finely chopped fresh oregano leaves |
2 cups fresh salsa |
2 cups sour cream |
2 cups guacamole |
Directions:
1. *Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact.
2. Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.
3. Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.
4. Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.
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