Potato chips make everything better, don’t you think?
And they DEFINITELY make these nachos next level, IMHO.
Now there may be some who disagree – who assert that only tortilla chips can be used in any proper nacho recipe.
But I beg to differ. And I think you’ll agree.
I’ve been tweaking this recipe on an off for a few years now, and finally got the proportions just right.
This recipe is so fast, and easy as “one”:
And talk about adaptable! You can make the recipe exactly as you see here, but the sky’s the limit!
Swap the steak for your favorite protein, or toss in a sliced red onion. Dial the spices up or down and sub the cheddar for your favorite shredded cheese (or a combination).
Just don’t touch those potato chips!
1 1/2 pounds flank or skirt steak
salt and pepper
1 each red, orange and yellow pepper, thinly sliced
3 ears corn, kernels removed (or 1 1/2 cups frozen kernels)
1/2 teaspoon each onion powder and garlic powder
2 tablespoons olive oil
6 cups (8 ounces) kettle-style potato chips
16 ounces shredded cheddar cheese, divided
3 scallions, thinly sliced
a handful of chopped cilantro
sour cream, for serving
Pre-heat the oven to 400 degrees; line a baking sheet with foil or parchment paper.
Season the steak with salt and pepper and grill or broil till medium-rare; slice into thin, bite-sized strips. Toss with the peppers, corn, spices and olive oil and salt and pepper to taste.
Lay the potato chips as evenly as possible on your prepared baking sheet; top with half the shredded cheese. Top with the steak/vegetable mixture and finish with the remaining cheese. Sprinkle with the scallions.
Bake for 10 minutes, or till cheese is melted and bubbly. If you like, raise the oven temperature to broil and broil till golden brown. Sprinkle with the chopped scallion and serve immediately, with sour cream if using.
This delicious recipe brought to you by Sheri Silver
More delicious (and easy!) dinner ideas on Pinterest!