The microwave is a highly underrated tool for nacho construction. Contrary to popular opinion, the microwave will not make chips soggy and is excellent at melting cheese efficiently.
Why It WorksGo ahead, you know you want to. Read the Whole Story
- Microwaving the chips on their own before adding the toppings toasts them, developing and improving their corn flavor.
- Because of its high water content, cheese melts very easily in the microwave.
- 12 hearty corn chips
- 1/4 cup refried beans (optional) (about 2.5 ounces; 70g)
- 2 to 4 ounces (55 to 110g) grated Longhorn, Colby, jack, cheddar, or Oaxaca cheese
- 12 pickled jalapeño slices
Place chips on a microwave-safe plate in a single layer. Microwave on high power until they smell nice and toasty, about 30 seconds to 1 minute. Remove from microwave and top each chip with 1 teaspoon of beans, a little shredded cheese, and a jalapeño slice. Return to microwave and cook for 30 seconds. Continue to cook in 15-second intervals until all the cheese is melted and bubbly. Eat and repeat as necessary.