Nachos for a Crowd*

Nachos for a Crowd*

The key to these nachos is using aluminum foil to make spacers for separating the racks so that maximum meltage is attained. The other thing: fresh oregano. I can’t stress that enough.

Nachos for a Crowd

  • 80 corn tortilla chips (approximately 8 ounces)
  • 3 to 4 fresh jalapenos (thinly sliced, seeded if desired)
  • 1 small red onion (diced)
  • 6 ounces cheddar cheese (finely grated)
  • 6 ounces Oaxaca cheese (finely grated (part-skim mozzarella will also work))
  • 2 tablespoons fresh oregano (finally chopped)
  • 2 cups fresh salsa
  • 2 cups sour cream
  • 2 cups guacamole
  1. Set one of the oven racks on the lowest shelf and heat the oven to 350 degrees F.
  2. Line a half sheet pan with parchment paper and set aside. Make 8 (2-inch) balls out of aluminum foil. Spray 3 cooling racks with nonstick cooking spray and place one of the aluminum balls in each of the corners of 2 of the racks.
  3. Lay 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.
  4. Stack the racks on top of one another and set in the parchment-lined half sheet pan. Bake in the oven on the bottom rack for 7 minutes, or until the cheese begins to bubble. Sprinkle with the oregano. Serve immediately with the salsa, sour cream and guacamole.

*If you can eat 80 nachofied tortilla chips, then “crowd” may mean more like … one.

Alton Brown's Nachos for a Crowd Recipe


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  1. 1
    John Harlow

    I like to create layers in my nachos; chips; cheese; selected extras; chips; cheese and toppings. Thanks for using corn tortilla chips. For some reason a few of the restaurants around me use flour tortilla chips and!

  2. 2

    I get the best compliments on my nachos when I do them in two stages. Spread chips in the pan and top with cheese, into the oven to melt the cheese. Pull them out after 5-10 minutes (cheese is just melted and not yet bubbly) and top with whatever extras – fresh tomato, jalapeno, cilantro, ground beef, onion, whatever strikes your fancy. Add another layer of cheese on top and back into the oven until the top layer of cheese is bubbly. The two layers of cheese lock in all the extras.

  3. 9
    read more here

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