The Original Nachos

Name: The Original Nachos
Total time: 10 min
Yield: 6 to 8 servings
Ingredients: 3/4 pound tortilla chips, store-bought or homemade; 1 pound shredded Colby cheese (about 4 packed cups); 1 cup thinly sliced pickled jalapeños, store-bought or homemade; 2 to 4 tablespoons pickled jalapeño brine

By Pati Jinich

10 minutes 6 to 8 servings

Nachos reportedly originated in 1940 in Piedras Negras, Mexico, when Ignacio “Nacho” Anaya improvised a three-ingredient appetizer for guests arriving outside business hours. While modern versions feature countless toppings, the original combination of lightly salted chips, melted cheese and tangy pickled jalapeños remains appealing.

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Ingredients

3/4 pound tortilla chips, store-bought or homemade
1 pound shredded Colby cheese (about 4 packed cups)
1 cup thinly sliced pickled jalapeños, store-bought or homemade
2 to 4 tablespoons pickled jalapeño brine

Preparation

1
Position oven racks in the upper and lower thirds and preheat to 400°F.
2
Arrange the chips in one layer across two large baking sheets. Add just under a tablespoon of cheese to each chip, pressing gently to hold it in place, then top with 1 or 2 jalapeño slices. Drizzle the brine over the chips.
3
Bake for 5 to 7 minutes, until the cheese is fully melted and its edges begin to brown.
4
Serve immediately on the hot baking sheets, or move the nachos to a platter with a spatula.

Notes

So simple. So amazing.