These nachos are the perfect appetizer for Super Bowl Sunday. What makes them perfect is bacon! Anything with bacon in it is guaranteed to be a big hit for your Big Game day party. I got this recipe comes from the July 7, 2014 issue of People magazine. These nachos are loaded with cheddar cheese and creamy avocado. They are simply delicious. I suggest that you top these babies with a dollop of sour cream and a jalapeno pepper. This recipe is sure to be a winner!
I like to use pickled jalapenos in this recipe. I place each sliced jalapeno on paper towels to remove the excess moisture before placing them on the nachos.
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Total time is 25 minutes.
8 ounces sliced bacon, cooked crisp
6 ounces sharp cheddar cheese, or cheddar/pepper jack combination, shredded
24 tortilla chips
1 (8 ounces) container sour cream
1 small can sliced jalapenos (or a jar of pickled jalapenos)
Crumble bacon and place in a medium bowl. Dice avocado into 1/4-inch pieces and add bacon. Add cheese and toss gently to blend. Place chips on a foil-lined baking sheet and top each with the cheese mixture, mounding slightly. Right before serving, preheat oven to 375 degrees F. Place the chips in the oven until the cheese is melted, about 10 minutes. Top each with a small dollop of sour cream and a slice of jalapeno.
(edited by Anna Weicht)