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tapas Appetizers

Double Cheese Nachos

Thick tortilla chips in one layer, warm jarred nacho cheese poured over them, then a handful of shredded cheddar and jack over the top and two minutes under the broiler so it bubbles and browns in spots. Pickled jalapeños, because that is what Nacho Anaya put on the first plate in 1943. The concession stand version and the original, on the same tray.

Total time
10 min
Serves
4
Difficulty
Easy
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Double Cheese Nachos
As seen on Episode 290

The preparation

7 steps, about 10 minutes start to finish.

  1. 01

    1. Set an oven rack 6 inches below the broiler and turn the broiler to high.

  2. 02

    2. WARM THE NACHO CHEESE in a small saucepan over medium-low, stirring, until it is hot and pours easily, 3 to 4 minutes. A splash of milk if it is thick.

  3. 03

    3. Spread the chips on a half sheet pan in a single layer, overlapping a little.

  4. 04

    4. Pour about 1 cup of the nacho cheese over the chips in a zigzag so most chips get some. The rest goes in a bowl for dipping.

  5. 05

    5. Scatter the shredded cheddar and jack over the top.

  6. 06

    6. BROIL 2 to 3 minutes, door cracked, until the shredded cheese bubbles and browns in spots. Rotate the pan once if one side is going faster.

  7. 07

    7. Pickled jalapeños over the top. Eat off the pan.

lightbulb The chef's notes

“Two cheeses doing two different jobs. The jarred sauce is built never to break or set, so it coats every chip and stays pourable; the shredded cheese on top is real cheddar and jack, which is the part that browns and stretches. Shred it yourself, because the bagged stuff is dusted with starch and will not brown or pull. Leftover nacho cheese keeps a week in the fridge and reheats in 30-second bursts.”

Cooked the same night, Episode 290

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