So we took the odds and ends still on hand for a taste of somewhere warmer. Fried corn tortilla chips were topped with shreds of Colby cheese and pickled jalapenos and thrown into the oven. Spread tortilla chips in a single layer on two large sheet pans. Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter. Immediately sprinkle with salt to taste, so the salt will stick to the chips.

Source: New York Times January 31, 2024 14:36 UTC