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Potato Chip Nachos

Potato Chip Nachos Recipe

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 578
Ingredients Method Notes

Ingredients
  

  • 1 bag (8 oz) kettle-cooked potato chips
  • 2 cups shredded cheese blend (sharp cheddar and Monterey Jack)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup pickled jalapeño slices
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 2 green onions, sliced

Method
 

  1. Move an oven rack to the upper third and heat the broiler. Spread the potato chips on a rimmed baking sheet in a single layer. Sprinkle with half the cheese, then add the black beans and pickled jalapeños. Top with the remaining cheese.
  2. Broil for 2 to 3 minutes, until the cheese is melted and bubbly and the chip edges are just golden, watching closely.
  3. Immediately dollop the sour cream and spoon the salsa over the hot nachos, then scatter the green onions.
  4. Serve right away while everything is hot and gooey.

Notes

If your broiler runs hot, start checking at 1 minute 30 seconds since the chips can go from crisp to charred quickly. Any leftover nachos will soften as they sit, so this one really is best eaten the moment it’s done.