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 Works
- 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.
- Yield:Serves 1
- Active time: 1 minute
- Total time:2 1/2 minutes
- 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.