Tortilla chips with Cheddar cheese and tomatos

Tortilla chips with Cheddar cheese and tomatoes (or simply called Nachos) are a delicious snack that goes very well with beer. Each time we meet friends in a pub in order to have a few pints, we like to order them. Frequently we are quite dissatisfied by the quality. Rosie McGee’s in Copenhagen used to have very good nachos until recently, but last time when we ordered, we noticed a significant drop in quality.

Our own version if very easy to make. We used a large bag of tortilla chips (Santa Maria chips are our favorite), grated red cheddar, few tomatoes, a handful of black olives, pickled jalapenos, juice of half of a lime, a bit of balsamic vinegar and olive oil, cilantro, salt and pepper.
You can cook the nachos in an oven proof dish or baking sheet. We prefer a taller one, so that we could stack multiple layers of chips. This time, we had 2 layers of chips and 2 layers of cheese. We added olives and jalapenos between the layers, evenly spread. We baked them for few minutes, until the cheese is melted.

For the salsa topping, we diced few cherry tomatoes (we were lucky to find some multi-colored ones), mixed it with vinegar, olive oil, lime juice, cilantro, salt and pepper by taste.
After the nachos are removed from the oven, we topped them with the salsa and served them warm. I know you are hungry and anxious to dive in, but you should wait a few minutes for the nachos to cool down a bit. They can be quite hot when out of the oven. We like to serve them with guacamole dip (bought or home made) or cheese dip.

In terms of beer, we recommend to drink a white unfiltered one. If you like the Belgian version, a very cold Hoegaarden is a really good choice.

Cheers and Bon Appetite!