These are adapted from the El Paso Chile Company's cookbook. They are incredibly good and are my favorite late-night snack.
- Preheat the oven to 475.
- Cook bacon on stovetop until crisp. Drain on absorbent paper. When the bacon is cool, coarsely chop it.
- Arrange the tortilla chips on a large rimmed baking sheet. Scatter the bacon, onions, and jalapenos evenly over the chips. Sprinkle the grated cheese over all. Bake about 5 minutes, or until the cheese is melted and the nachos are sizzling (watch carefully to prevent overbrowning).
- Serve immediately, accompanied by sour cream and salsa for dipping. (As the nachos already have jalapenos on them, choose a salsa that's not too hot).