Traditional Tex-Mex Nachos

I’ve included the original recipe but I used Easy Cheese instead of the recommended mixture that is high in Tyramine. Frankly you can just spread out tortilla chips on a plate, squirt Easy Cheese over them, and lather them with some salsa. Pop it in the microwave for 30 seconds and presto, you have a snack. When making nachos, remember that amounts are approximate, and just about any thing goes.

About 4 ounces tortilla chips, or enough to cover a flat baking sheet or heatproof platter.
1 to 1-1/2 cups refried pinto beans
8 ounces grated cheddar, Monterey Jack or asadero cheese or, preferably, a combination. I used an appropriate amount of Easy Cheese.
3 pickled jalapeños, sliced (or use pre-sliced ones)

Heat broiler on high.
Lightly smear each chip with refried beans (read the ingredients).
Arrange the chips on a 12x18-inch baking sheet or equivalent. (For easy clean-up, line the sheet with foil.)
Sprinkle the cheese over the chips. Top each chip with a jalapeño slice.
Broil 3-6 minutes until the cheese melts and is bubbly. Watch closely — ovens vary and the chips can go from golden to black in seconds especially with the Easy Cheese. Serve hot.

Tradition calls for pinto beans, but refried black beans work well also.

And the Easy Cheese Website version:
Nibbler Nachos
Everyone loves nachos. With EASY CHEESE Pasteurized Cheese Snack, it's easier then ever to make them.
Spread 16 RITZ Toasted Chips onto small microwaveable plate. Squeeze 2 tbsp. KRAFT EASY CHEESE Pasteurized Cheese Snack Sharp Cheddar over chips. Microwave on HIGH 10 to 15 sec. or just until cheese snack is melted. Top with about 1 tbsp. each TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa and BREAKSTONE'S or KNUDSEN Sour Cream. Sprinkle with sliced black olives, if desired. Makes 1 serving.

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