Nachos for a Crowd
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 8 to 10 servings
The key to these crowd-friendly nachos is using aluminum foil to make spacers for separating the oven racks so that maximum cheese meltage is attained. The other thing: fresh oregano. I can’t stress that enough. If you can eat 80 nachofied tortilla chips, then “crowd” may mean more like…one.This recipe first appeared in Season 10 of Good Eats.
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- 80 corn tortilla chips, approximately 8 ounces
- 3 to 4 fresh jalapenos, thinly sliced and seeded
- 1 small red onion, diced
- 6 ounces cheddar cheese, finely grated
- 6 ounces Oaxaca or part-skim mozzarella cheese, finely grated
- 2 tablespoons finely chopped fresh oregano
- 2 cups fresh salsa
- 2 cups sour cream
- 2 cups guacamole
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 8 to 10 servings
Procedure
- Set one of the oven racks on the lowest shelf and heat oven to 350ºF.
- Line a half-sheet pan with parchment paper and set aside. Make 8 (2-inch) balls out of aluminum foil. Coat 3 wire racks with nonstick 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 until the cheese begins to bubble, about 7 minutes. Sprinkle with the oregano. Serve immediately with salsa, sour cream, and guacamole.
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