These oven baked Jalapeno Popper Nachos are perfect for parties, dinners, snacks or Super Bowl appetizers. Crispy (and gluten free!) tortilla chips, smoky bacon, spicy jalapenos and a garlicky cream sauce make them a delicious and fun recipe to serve up anytime!
1/2pkgbacon(around 1/2 pound, but whatever size your package is should work)
1/2orange pepper(or whatever colour you like)
1/4red onion
2jalapenos(or more or less to taste)
2cupsshredded mozzarella cheese(around half of a 400g block) (or whatever kind you like)
1bagtortilla chips
Instructions
For Garlic Sauce
If you plan to eat these right away, preheat oven to 400 degrees F.
Peel and mince garlic.
In a saucepan, heat all sauce ingredients over medium-low heat until melted and well combined. Set aside to cool.
For Nachos
Cook bacon however you like (I like to cook it in the microwave). Chop into small pieces.
Chop orange pepper into small pieces. Mince red onion. Shred cheese.
Put a baggie over your hand and use that hand to hold the jalapenos while you chop (and seed, if you don't like much spice) them into small pieces or circles. If you're not sure how much seed to leave in you can taste a seed - jalapeno peppers vary in how spicy they are, so this will give you some idea.
Create a layer of tortilla chips on the bottom of the pan. Sprinkle the chips with jalapenos, orange pepper, red onion, bacon and shredded cheese. Make another layer on top and continue layering until you run out of toppings or have made as much as you want.
Bake in preheated 400 degree F oven for 5 minutes, or until cheese is melted.*
Serve hot, with creamy garlic sauce on the side (or drizzled on top, but it will soften the chips).
Enjoy! :)
Notes
The way to avoid soggy nachos is to not use wet ingredients on the chips and to cook them fast and hot.