Ingredients
1 (8 oz.) box OLD EL PASO Nachips Tortilla Chips
1 (16 oz.) can OLD EL PASO Refried Beans, or Refried Beans with Green Chilies, or 1 (15 oz.) can Refried Beans with Sausage
1 (4 oz.) can OLD EL PASO chopped Green Chilies, or 1 (11 oz.) jar Sliced Jalapenos
2 1/2 cups (10 oz.) shredded Cheddar or Monterey Jack cheese
Method
This quick nacho recipe is a simple, flavorful appetizer or snack that comes together in minutes using pantry staples. It’s ideal for casual gatherings, game day, or a last-minute craving. The combination of crisp tortilla chips, creamy refried beans, a touch of heat from green chilies or jalapeños, and melted cheese creates a satisfying mix of textures and flavors.
Preheat your broiler and prepare a large, rimmed baking sheet. Arrange the Nachips in a single layer across the sheet so each chip has room for toppings. Spacing the chips evenly helps them stay crisp and ensures the toppings melt uniformly.
Spoon a small amount of refried beans onto each chip—just enough to cover the center without overwhelming the chip. If you prefer more heat and a tangier flavor, choose the refried beans with green chilies. For a heartier, meatier option, use the refried beans with sausage. Either choice provides a sturdy, savory base that pairs well with the chips and cheese.
Next, add a few pieces of chopped green chilies or a single slice of jalapeño to each chip, depending on your heat preference. Green chilies lend a mild, roasted pepper flavor, while jalapeño slices provide a sharper, spicier kick. If you’re serving kids or guests who prefer mild flavors, use the chopped green chilies sparingly or omit them entirely.
Generously sprinkle about a tablespoon of shredded Cheddar or Monterey Jack cheese on top of each chip. Cheddar gives a rich, sharp flavor, while Monterey Jack melts smoothly and offers a milder, creamier taste. You can also mix the two cheeses for a balanced flavor and a great melt.
Place the baking sheet under the broiler, set a few inches from the heat source, and watch carefully. The broiler will melt the cheese quickly—typically in about 2 to 3 minutes. Because broilers can vary in intensity, keep a close eye on the nachos to prevent burning. Remove the sheet as soon as the cheese has melted and begun to bubble slightly.
Serve the nachos immediately while the chips are still hot and crisp and the cheese is gooey. These nachos are best enjoyed fresh from the oven to preserve the contrast of textures. For a fuller presentation, offer optional accompaniments such as sour cream, salsa, guacamole, or a garnish of fresh cilantro and lime wedges—though they are delicious on their own as written.
This recipe yields approximately 24 individual nachos, making it suitable for a small gathering or as a shared appetizer. It’s an easy, adaptable formula: switch cheeses, add toppings like diced tomatoes or sliced olives, or layer additional ingredients such as seasoned ground beef or shredded chicken to create a heartier platter. The straightforward method keeps prep and cleanup minimal, so you can focus on enjoying the food and the company.