Traditional Tex-Mex Nachos

Note:
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.

Ingredients
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)

Directions
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.

Variation:
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.