Prep 15 mins
Cook 5 mins
These are adapted from the El Paso Chile Company's cookbook. They are incredibly good and are my favorite late-night snack.
- 226.79 g sliced bacon
- 36 tortilla chips
- 1 medium sweet onion (chopped)
- 6 pickled jalapeno peppers (stemmed, seeded & minced)
- 473.18 ml grated monterey jack cheese
- 226.79 g sour cream
- mild salsa or salsa
- 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).
I made these for my family for the Superbowl!! 17 yo DS doesn't care for bacon, so I made 1/2 with the bacon and other without and we all enjoyed the nachos. I used the jar type of already minced jalapeno peppers and followed it all as written. I am a bacon lover so this is something I will also make for my weekday lunches. Thanks for sharing the recipe. Made for PRMR.
Delicious! There is always a place for fresh jalapenos and pickled, and I think pickled worked out perfect on these :) Added some chopped tomatoes before serving, yum!
The other commenter was right: these do taste just like potato skins, but with way less effort!
We made some changes to make this easy recipe even easier.
We used real bacon bits from Costco (their bacon bits are fantastic, if you haven't tried them) and so were able to skip the bacon-cooking step. We threw in a whole jar of pickled jalapenos, and did not measure any of the ingredients.
Yum! Thank you for posting.