Big Game Nachos and Cheese

Big Game Nachos and Cheese

Melt: 100 Amazing Adventures in Grilled Cheese

This recipe from Melt: 100 Amazing Adventures in Grilled Cheese (page 98) is the perfect recipe for college kids. It can be made quickly with little mess and in large quantities. This particular recipe would be perfect for parties or large gatherings and pairs nicely with the college beverage of choice: beer.


  • 1⁄4 pound sharp Cheddar cheese
  • 1⁄8 pound Dubliner cheese
  • 1 1⁄2 jalapeño peppers, to taste, small diced
  • 1 uncooked pizza shell
  • 7–9 whole yellow corn round tortilla chips


Preheat oven to 375°F.

Cut the Cheddar and Dubliner cheese into large chunks and place into a bowl. Microwave cheese on high for 45 seconds to 1 minute, or until cheese is completed melted. Mix in jalapeño pieces, including the seeds. Set in refrigerator to coagulate, at least 15 minutes.
Using an oval mold of approximately 6.5” in diameter (length) or simply free form, cut two oval shapes into the pizza shell, creating a top and bottom for your sandwich.
Take homemade nacho cheese out of refrigerator and cut into chunks. Place chunks on 1 piece of pizza shell followed by whole tortilla chips and second oval pizza shell. Bake for 5–7 minutes or until cheese is fully melted.
Cut in half and serve warm.

Nacho Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Nacho Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nacho Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.