Überbackene Nachos (baked nachos)
A straightforward tray of baked nachos, the tortilla chips spread in a single layer with the cheese and beans tucked between two thin layers of chips rather than dumped on top, so cheese melts down through the whole pile instead of pooling only at the surface. The fresh toppings go on only after the tray comes out of the oven, since tomato and cold sour cream on chips that are still baking steam the chips beneath them soft.
Prep15 min
Cook12 min
Servings4
Christoph's baked nachos, the fresh toppings added only after baking so they stay cold and the chips stay crisp.
Ingredients
Written for a 30 × 40 cm baking sheet
Units
Temperature
Servings
Nachos
- 250 g tortilla chips rounded
- 250 g black beans, drained, from a can rounded
- 200 g shredded cheese rounded
- 50 g pickled jalapeños, sliced rounded
Fresh toppings
- 200 g tomatoes, diced rounded
- 100 g sour cream rounded
- 15 g fresh cilantro or parsley, chopped rounded
- 1 spring onion, sliced rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Preheat the oven to 200°C (fan). Spread half the tortilla chips over a sheet pan in a single layer.
- Scatter over half the beans, half the cheese and half the jalapeños. Add the remaining chips, then top with the remaining beans, cheese and jalapeños.
- Bake for 10 to 12 minutes, until the cheese is fully melted and bubbling and the chips underneath are still crisp.
- While the nachos bake, dice the tomatoes and slice the spring onion.
- Remove the tray from the oven and immediately scatter over the diced tomatoes, dollops of sour cream, cilantro and spring onion. Serve at once.
Notes
- Layer the beans and cheese between two layers of chips rather than piling everything on top. This lets the cheese melt down through the whole tray instead of pooling only at the surface while the bottom chips stay bare.
- Add the fresh toppings only after the tray comes out of the oven. Tomato and cold sour cream left on chips that are still baking steam the chips underneath them soft within minutes.
- Serve immediately. Nachos left to sit go soggy fast once the fresh toppings are on.
- Use sturdy, restaurant-style tortilla chips. Thin bagged chips can’t hold up under the beans and cheese without breaking.
Ingredient substitutions
- Black beans can be swapped for kidney beans or refried beans.
- A drizzle of hot sauce over the finished tray adds heat.
- Guacamole is a good addition alongside the sour cream.
From Christoph Mayer