Around our house, nachos are a staple snack. When the hunger pangs come and I’m not exactly sure what to make, we usually turn to nachos. But this time I stepped it up a “notch” and used Conebella Farm Jalapeño Cheddar. I shredded the cheese in the food processor, but you could use a simple manual cheese shredder just as easily.
First, I laid the low-salt tortilla chips on a plate, spread the shredded Jalapeño Cheddar on top and put them in the microwave for 30 seconds. You could also bake them in the oven – I’d lay them out on a cookie sheet lined with parchment paper if going that route.
Once the nachos were ready, I garnished them with chopped green onions and cilantro.
Conebella Farm cheese makes such great nachos because the Ayrshire cow’s milk cheese is so rich and creamy. Nachos are a GREAT way to use up any stale chips too. They toast up really nicely!
So where did nachos originate from anyway? They were created by Ignacio “Nacho” Anaya in the early 1940’s when some customers at the club he worked for asked for a “different snack than the usual.” Thus, the Nacho was born, and for that we can all be thankful! At their most basic, nachos are chips with melted cheese, but the creativity doesn’t have to end there! They can be topped with any of our cheddar cheeses and things like sliced hot peppers, sliced olives, black beans, even diced mangoes or diced pineapple.
Have you made nachos with our cheese? Share your favorite recipes here!Print
Jalapeño Cheddar Nachos
- Prep Time: 3 minutes
- Cook Time: 30 seconds
- Total Time: 3 minutes
- Yield: 1–2 servings 1x
- 2 cups low-salt tortilla chips
- 3/4 cup shredded jalapeño cheddar cheese
- 1/4 cup sliced green onions
- 2 tbsp. chopped cilantro
To microwave nachos:
Spread nachos on a microwave-safe plate and sprinkle cheese on top.
Microwave on high for 30 seconds or until cheese is melted.
Garnish with chopped green onions and cilantro.
Serve and enjoy!