Nachos 2.0

Normally Jessie does the recipes while I do the restaurant reviews, but since the Nachos 2.0 is my creation, I'm writing this one. Originally this dish was called the Super Nachos, but roughly a month ago I changed the recipe by adding in jalapeno peppers and it improved the nachos so much, a name change was inevitable. The charm in this dish is the meticulous process I go through to put (about) equal amounts of topping on each chip thus making each bite as good as the previous. There's nothing I can't stand more than when nachos are soggy or ridiculously unproportioned. Use my recipe and that won't happen. The Nachos 2.0, (and the previous Super Nachos), are so over with my friends that every time we get together, they always request I make it, regardless of the occassion. If any of you reading this make this, I'm sure you'll go through the same onslaught of requests as I have. It's that good.

Nachos 2.0
1 bag of Tostitos Scoops
1 bag of Sargento Nachos & Taco Cheese
1 tsp cayenne pepper
2 tsp black pepper
2 tbsp Emeril's Southwest Seasoning
2 large jalapeno peppers chopped
1 jar of Newman's Own Chunky Salsa Medium
Trappey's Louisiana Style Hot Sauce as topping

Preheat your oven to 375 degrees.

Next you'll need a large cookie sheet or a pan similar to it. Put a sheet of foil over it. Meticulously place a nacho (bowl side up) spread throughout the pan. Place some Sargento cheese in each nacho. Sprinkle, one by one, the black pepper, cayenne pepper, and Southwest seasonings over the whole sheet making sure each nacho gets some flavor. You may want to go easiest on the cayenne pepper though.

Cut each jalapeno pepper in half length-wise. Use a spoon to scrape out the seeds and whatnot from the inside of the pepper. Chop the peppers into pieces roughly 1 centimeter by 1 centimeter in size (just guessing). Place a piece of chopped pepper into each and every nacho that you set up.

I like to double layer my nachos. For layer number two just begin as you started by placing more Tostitos on top of the previous layer. Do exactly as before with the cheese, seasonings, and jalapenos for this layer as well.

Pop this in the oven for 3-5 minutes, depending on the strength of your oven. Bascially you are just cooking it til the cheese melts and the nachos are nice and toasty. I like to serve the nachos with a generous dousing of Trappey's Louisiana Style Hot Sauce, but not everyone likes them as hot as me, so do what you feel on this part. Lastly, Paul Newman's Chunky Medium Salsa I find is the perfect tasting salsa for dipping.

Caution, your friends and family may become obsessed with this!