Nachos is an all-time favourite, I’m sure. Especially if you are a big fan of Mexican food. I, for one, like to try out all kinds of foods. But, in today’s journal page, I shall be sharing how I make my nachos; an easy, simple and quick way.

Choosing a packet of nachos is the first step. My go to in South Africa is the plain salted ones, that also happen to be round. After turning the oven on to pre-heat, just the top part and usually around 140 degrees (Celsius), I place them in a safe oven dish and spread one layer across the bottom. Then the next step is a bit painful, but worth the effort. Grating cheese all over that first layer until it is fully covered with cheese. My choice of cheese for this is generally Mature Cheddar cheese.

Repeat this step until the chips and cheese reach the top of the dish for best results. You can alter the amount of grated cheese you want as well as the number of layers you want of nachos, but if it’s for a social gathering or a party, more is best in this case, I believe. Or, if you’re someone who loves cheese and doesn’t have an excuse, that’s okay as well.

I put the dish in the oven for about ten minutes or so, depending on how quickly the cheese melts. Your nachos are then ready to serve. For dips, guacamole is my favourite, and I usually add sour cream for my friends and family, but there are many flavoured dips to choose from. I also sometimes heat a packet of cheese sauce (homemade is also optional) to add to the cheese train.

Some people like to add jalapenos to the oven dish which adds a kick for the taste buds, but I prefer to keep it soft and creamy. I know Mexican food is meant to be hot and spicy, but each to their own.

I don’t make this snack often, otherwise I may get sick of it, but when I do, this is the way I do it and it really does turn a packet of Mexican chips into a cheesy, dreamy nacho dish.