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
- Set one of the oven racks on the lowest shelf and heat the oven to 350 degrees F.
- 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.
- 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.
- 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.