Makes 3 – 4 servings
Kitchen equipment

  • 2 large baking pans
  • Cutting board, cutting knife
  • Can opener
  • Oven mitts
  • Cheese grater
  • Microwave-safe dish with lid
  • Parchment paper (optional)


  • 2-3 cups grated cheese (cheddar, Monterey Jack, mozzarella, or a combination)
  • 1 bag tortilla chips (about 320 g.) (make sure they’re gluten-free, if you need them to be)

Toppings of your choice:

  • Black beans (from a can)
  • Refried beans (from a can)
  • Chopped green onions
  • Chopped tomatoes
  • Chopped jalapeno peppers (from a jar or can)
  • Chopped red and/or green peppers
  • Sliced black olives

More toppings for after the nachos come out of the oven:

  • Sour cream
  • Salsa
  • Guacamole


  1. Preheat oven to 375°F. You might want to line the baking sheets with parchment paper, to make clean-up easier.
  2. Prepare your toppings: chop the veggies, grate the cheese.
  3. Spread half the tortilla chips on the baking pans.
  4. If you’re using black beans and/or refried beans, it’s a good idea to warm them up first. Put them in a microwave-safe container, with a lid, and heat for 2-3 minutes.
  5. Make a layer of toppings and cheese over the tortilla chips (use about half), then the rest of the tortilla chips, toppings, and a final layer of cheese over everything.
  6. Bake 6-8 minutes, or until cheese is melted.
  7. Serve with bowls of salsa, sour cream, and guacamole.



One thought on “Nachos

  1. Pingback: Lunch Club #5 / 2015 |

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