When I went to college, I found that my cafeteria’s meal plan left much to be desired; that’s when I turned to my toaster oven and got creative. I soon became a nacho pro (but only after failing miserably at the temperature part). The key to good nachos is setting the oven to low, layering the cheese between a few layers of chips, and adding a lot of toppings.
These nachos are layered with spicy chorizo crumbles and a mix of pepper jack and cheddar cheese. Feel free to go crazy with the toppings: you can’t go wrong here. I love adding slices of radishes, a dash of fresh cilantro, a few splashes of hot sauce and a sunny-side-up egg. This way you can call this plate of nachos lunch or dinner, or even — thanks to the egg — breakfast.
Serves 4 (as an appetizer)
2.5 ounces chorizo
Corn tortilla chips
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded medium cheddar cheese
Handful of crumbled queso fresco
2 radishes, sliced
1 tablespoon minced cilantro
1 large egg, fried
Preheat the oven to 200? Fahrenheit. In a small saucepan, cook the chorizo, being sure to break it up into crumbles with a spoon. Using a slotted spoon, remove the chorizo crumbles and set aside.
On an oven-proof plate, add one even layer of chips. Top with half of the chorizo and half of the cheese. Top with another layer of chips and again add the rest of the chorizo and cheese. Transfer to the oven to bake for 5-7 minutes, or until the cheese is evenly melted. Remove from the oven and sprinkle the nachos with queso fresco, sliced radishes, and minced cilantro, then top the entire pile of nachos with the fried egg.
All photos by Adrianna Adarme.