Tex-Mex Blue Corn Nachos with Broiled Cheese
Layered blue corn tortilla chips topped with melted white Cheddar, Texas caviar salsa, pickled jalapenos, and finished with cool sour cream and fresh cilantro. Quick broiled nachos ready in minutes, ideal for appetizers or casual entertaining.
Ingredients
Instructions
- 1
Preheat oven to high broil with rack positioned 8 inches from the top.
- 2
Line a baking sheet with aluminum foil.
- 3
Spread tortilla chips in a single layer on the baking sheet.
- 4
Sprinkle with half the cheese, then pour half the salsa on top.
- 5
Repeat layering with remaining chips, cheese, and salsa.
- 6
Top with sliced jalapenos.
- 7
Broil for 1-2 minutes until cheese is melted.
- 8
Dollop sour cream over nachos and sprinkle with cilantro leaves.
Tips
Watch broiler closely; timing varies by oven. Check at 1 minute to prevent burning.
For extra crunch, add toppings after broiling rather than before.
Good to Know
Best served immediately. Leftover nachos can be refrigerated up to 2 days in an airtight container; reheat gently in a 300F oven for 5 minutes to restore crispness.
Prepare chips, cheese, and salsa layers on baking sheet up to 2 hours before broiling. Add jalapenos just before cooking to prevent excess moisture.
Serve hot directly from the broiler pan, with lime wedges on the side.
Common Mistakes
Broil longer than 2 minutes to avoid burnt or unevenly melted cheese.
Skip watching the broiler to avoid charred toppings.
Layer too thickly to avoid chips staying crunchy beneath molten cheese.
Substitutions
Dairy-Free Swaps
General Alternatives
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