Restaurant Style Nachos (Recipe)
My family loves to go out for Nachos. I have tried many recipes, but keep coming back to this simple one. This recipe takes just a few minutes to put together, and it is great for a Friday Night snack or movie night.
The best thing about this dish -- there are so many possibilities. I often use leftovers in this dish. If we had chili or chicken during the week, I will add them into the mix. You can use beans, guacamole and more.
So what is the secret to perfect nachos? Don't use salsa! The pico De Gallo is the secret. The chopped up tomatoes, onions, basil and seasonings works great in this recipe. The chips don't get really soggy. You can buy pico de gallo in the fresh produce section of your grocery store (or make it if you are up to it).
8oz of shredded Monterey Jack Cheese
1 cup of sliced black olives
2 cups of store bought Pico De Gallo (drained)
1/2 bag small round Tortilla Chips (about 6-8 ozs)
1-2 teaspoons of chili seasoning
Preheat Oven to 350.
Place Tortilla Chips on baking sheet. Bake Tortilla Chips for 2-4 minutes to lightly toast. Remove from oven.
Spoon Pico De Gallo on top of chips, be sure to spread evenly.
Add black olives. Top with cheese. Sprinkle chili seasoning on top of cheese.
Bake at 350 for 8-10 minutes until cheese is melted and bubbly. Add sour cream or other garnishes. Serve immediately.
Optional Sour Cream Topping.