Sheet Pan Nachos No. 2
1 package 6” tortillas
3” of canola oil
Grated cheddar cheese
½ red onion
To assemble: In a deep, wide skillet, heat about 3” of canola oil to 350 degrees. While the oil heats, cut a package of 6” tortillas into quarters. Fry the tortillas wedges, about 8 at a time, until golden and crisp, transferring them with a slotted spoon to a sheet pan lined with a paper towel to drain. Season them with a little kosher salt while still warm.
Once the chips have cooled, begin to build your nachos on another parchment lined sheet tray.
Top a single layer of chips with grated jack or cheddar cheese, sliced jalapeños, chopped tomato, diced red onion, avocado slices and anything else you like.
Continue layering until you’ve used up all the chips and finish it off with a generous helping of grated cheese.
Bake at 350 until the cheese is melted and slightly golden, about 15 minutes.
Enjoy right off the pan with fresh cilantro and lime wedges…always lime wedges!