Makes 3 servings

For the chips:

1 10 ounce package tortillas (I prefer corn), cut into wedges
2 tablespoons Vegetable Oil
1 tsp Paprika (Smoky if you got it)
1 tsp kosher salt

Preheat oven to 375. Cut tortillas into wedges.  Mix oil, smoky paprika, and salt in a bowl.

Lay on a single layer on a sheet pan.

Bake for 8-10 minutes, or until crispy.  These are good with just some salsa.

For the nachos:

1/2 cup cheese, obviously (I used butterkase because that’s what I had handy.  Chihuahua would be traditional.  Fresco is ok, but it won’t get melty.  Quesadilla cheese would be good, and then you get to stick it to the cheese manufacturers – ”don’t tell me how to spend my cheese, I’m a rebel.  A loner.”) Shred it, baby.

Chorizo (or ground beef), cooked until crumbly and no longer pink
Salsa of some sort – I used my salsa verde recipe but subbed some avocado for the roasted poblano

What have you – olives, tomatoes, jalapeno slices, refried beans, crema (All I had was the chorizo, cheese, and makings for salsa)

Once the chips have come out all crispy, set them to the side and line the pan you baked them on with parchment. Return chips to pan and group them in a small pile. Sprinkle on the topping and then bury the chips carefully in cheese so that they won’t overbrown.

I shut the oven off and used the residual heat to melt the cheese.  I used the parchment as a nacho sling to get them whole into a bowl.  Topped with salsa.  


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