I think the special thing about this recipe is HOW the nachos are prepared - so that each individual chip has stuff on it and is cooked evenly, versus lumping everything on top and the ones on the bottom are all neglected. However, I was only making enough for myself so I didn't even follow the instructions and just lumped it all on top anyway. I think the method would have been great if I was making it for a large group of people... the recipe itself was okay. Pretty good. I didn't like the oregano on it. That was not a good choice. And I don't know what my deal is but I did NOT feel well after eating this. I'd keep the method in mind but I wouldn't make the recipe itself again.
Food Network: Alton Brown
80 corn tortilla chips -- approximately 8 ounces
3 jalapenos -- (3 to 4) thinly sliced
4 1/2 ounces diced red onion -- approximately 1 cup
6 ounces finely grated Cheddar -- approximately 2 1/4 cups
6 ounces finely grated Oaxaca cheese -- approximately 2 1/4 cups
2 tablespoons finely chopped fresh oregano leaves
2 cups fresh salsa
2 cups sour cream
2 cups guacamole
1. Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.
2. Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.
3. Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano . Serve immediately with the salsa, sour cream, and guacamole.