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  • About 40 crisp wedge-shaped tortilla chips
  • 1 1/2 cups Monterey jack cheese, shredded
  • Pickled jalapeños, chopped


  1. Spread tortilla chips all over the bottom of an ovenproof serving platter. Scatter the cheese over the chips and place under a broiler until the cheese bubbles and begins to brown. Scatter jalapeños over the nachos according to taste.
  2. Serve immediately with lime wedges, salsa, sour cream and guacamole on the side.

Nachos Grande: Use the basic, substituting sharp Cheddar cheese for the Monterey jack, but first put a bit of refried beans on each tortilla chip. When ready to serve, garnish with shredded lettuce, diced tomatoes, guacamole, crema or sour cream and salsa.

Nachos with Steak: Pound a thin round steak flat. Rub with olive oil and a mashed garlic clove. Pepper heavily and grill until done. Salt to taste and cut into 1/2-inch cubes. Use the basic Nachos, substituting Cheddar cheese for the Monterey jack. After you have nachos topped with the cheese, scatter the warm steak cubes over the top, then the jalapenos. (If the steak cubes have cooled, run them under the broiler for a minute.)


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