Nachos

To celebrate the first football Sunday of the year, Kevin and I had friends over to watch the games (his fave) and eat lots of delicious food (my fave!). One of the menu highlights was this big plate of nachos, warm from the oven with melted cheese and all the fixings. The key to good nachos is to make sure that each chip is evenly coated with cheese, which takes a little more time but is well worth the extra effort. Top the nachos with your favorite ingredients- I like onions, tomatoes, black olives and cilantro- and serve with sour cream, salsa and guacamole. This recipe is guaranteed to be a crowd pleaser. After all, who doesn't like nachos?!

Nachos
Hot and cheesy with all the fixings!
Serves 8

1 12 oz. bag good tortilla chips (I like Frontera)

1 1/2 8 oz. bags shredded cheddar cheese
1/2 red onion, diced
1 tomato, chopped
4 scallions, thinly sliced
1 small can sliced black olives
1/4 cup fresh cilantro, chopped

Heat oven broiler. On a large baking sheet arrange 1/3 of chips and individually sprinkle with cheese. (See picture.) Broil for 1-2 minutes until cheese is melted. Use a spatula to place on an oven-safe serving plate. Repeat with remaining chips until all are coated with cheese, using one 8 oz bag.

Turn off broiler and heat oven to 350 degrees. Top chips with remaining 4 oz. cheese, onion, tomato, scallions and olives and bake for 10 minutes. Sprinkle with cilantro and serve with salsa, guacamole and sour cream.

Recipe by Sarah Lang