I'm not going to say "world famous," but these nachos are kind of a big deal. For awhile there, I thought they might even be cosmically responsible for the Giants winning the Superbowl a couple of times. Subsequent seasons have proven that theory wrong...but the nachos are still delicious. And are definitely responsible for keeping my couch crowded on Sunday afternoons.
Honestly, there is nothing particularly unique or fancy about them. They're just your typical, run-of-the-mill, ordinary, perfectly wonderful nachos - just what you need for Superbowl Sunday. Nothing fancy, just the basics done right. The key is in the distribution of ingredients: you want each chip to be a perfect little appetizer in itself - none of those sad, soggy, empty tortillas. Whatever you do, don't skimp on the cheese...when friends have made these, I've been known to stand in the wings like a nervous stage parent and sneak in to add more cheese when no one was looking.
- 1 or 2 bags of tortilla chips (I personally like the taste and crispiness of Tostitos brand)
- 1 rotisserie chicken
- Goya Habichuelas Rosadas (pink beans)*
- jarred salsa (I use red, medium spice)*
- sliced green olives*
- sliced jarred jalapenos*
- 3-4 cups shredded cheese (I use Sargento fine cut Mexican Mix or Cheddar Jack and/or I grate some sharp cheddar myself)
*you won't use the whole jar or can - a guesstimate of amounts is below, but it will depend on the size of your platter and your preference for how loaded you want your nachos to be.
- Preheat oven to 400 degrees.
- With a fork and/or your fingers, pull all the meat off the rotisserie chicken in bite-sized shreds.
- Lay a single layer of large chips at the bottom of a oven-safe platter, cookie sheet, or baking dish, overlapping each chip only a little with the ones next to it. Drop salsa in small drops around the layer. Sprinkle beans, olives, jalapenos, and chicken over those chips, making sure that each chip has at least a few pieces of goodness on it. I usually break the jalapenos up a bit, so you never get too much spice in one bite. Sprinkle cheese to entirely cover each chip, spreading all the way to the edges (don't just lump it all in the middle of the platter).
- Lay another single layer of chips on top of that, repeat with all the ingredients. Continue alternating layers of chips, ingredients, and cheese, ending with cheese on top. (I usually end up using about 1/3 of the can of beans, probably about 1/4 cup each of jalapenos and olives, and only a few tablespoons of salsa).
- Bake for about 15-20 minutes, until bottom and middle layers are melted and bubbling, and top is melted and golden.
(all photos, jamie grill photography)