Not Soggy Nachos Fresh & Easy Recipe



1 Bag tortilla chips

1 Cup shredded Mexican of fiesta blend cheese

1/3 Cup minced red or sweet onion (yellow or white onion are fine, too)

1 Jalapeno (if you like your nachos spicy hot)

1/2 Cup chopped tomato

1/4 Cup cilantro

Cover a 12 inch pizza pan or small baking pan with foil. Spread one layer of tortilla chips. Sprinkle cheese evenly on the chips.

Peel and mince the red onion. Cut tomatoes in half, rinse out the seeds and pulp, then dice. Wearing a glove or working with a knife and fork to avoid contact, cut the jalapeno in half lengthwise and remove the core and seeds. Mince the jalapeno. Rinse off the cilantro then finely chop it.

Sprinkle the vegetables evenly over the chips and cheese, then top with the cilantro.

Place your oven rack at the top position. Switch on your broiler and carefully place the nachos on the rack. Keeping the door slightly ajar, watch as the nachos cook. They’re done when the chips on the edge start to brown. This should take 3-5 minutes. Carefully remove the baking pan and serve. NOTE: Do NOT leave the broiler unattended.

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