Ingredients
5
cups tortilla chips
2
cups shredded sharp cheddar cheese (8 oz)
1
jar (2 oz) diced pimiento peppers, drained and patted dry
3
tablespoons from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
4
green onions, sliced, white and green parts separated
1
cup shredded Colby-Jack cheese blend (4 oz)
2
tablespoons mayonnaise
1
teaspoon lemon juice
1
tablespoon Sriracha hot pepper sauce
Preparation
Heat oven to 400°F. Line large rimmed sheet pan with parchment paper or foil; if using foil, spray with cooking spray. Spread tortilla chips evenly in a single layer on pan.
Arrange sharp cheddar cheese on chips. Top with pimiento peppers, jalapeños and green onion whites, followed by Colby-Jack cheese blend. Bake 6 to 8 minutes or until cheese is melted.
Meanwhile, in small bowl, stir together mayonnaise and lemon juice. Drizzle over cooked nachos. Drizzle Sriracha sauce over nachos. Top with green onion greens.
