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Ingredients
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Tortilla chips
Cheese & sauce
Optional toppings
Finishing
Method
Prep
Preheat
Preheat oven to 350°F (175°C). Line a small baking sheet or oven-safe plate with parchment paper or lightly oil it to prevent sticking.
Arrange 3 cups of tortilla chips in a single even layer on the prepared baking sheet, slightly overlapping but not piled too high so cheese can melt evenly.
Assemble & melt cheese
Evenly distribute 3/4 cup shredded cheddar and 1/2 cup shredded Monterey Jack over the tortilla chips, making sure the chips are well covered so most chips get some cheese.
Drizzle or spoon 2 tablespoons processed cheese sauce in small pools across the chips to add creaminess and help bind the shredded cheese.
Place the baking sheet in the preheated oven and bake for 5–7 minutes, or until the shredded cheese is completely melted and bubbling and the processed cheese sauce is warm. Watch closely to avoid burning.
Finish & garnish
Remove the nachos from the oven. Immediately sprinkle 2 tablespoons jalapeño slices, 2 tablespoons diced tomatoes, and 1 tablespoon sliced green onions over the melted cheese so they adhere as it cools slightly.
Dot or spoon 2 teaspoons sour cream in a few small dollops across the nachos, then scatter 1 teaspoon chopped fresh cilantro. Season lightly with 1/4 teaspoon each coarse sea salt and freshly ground black pepper to taste.
Serve the half-order of cheese nachos hot on the baking sheet or transfer to a serving plate. Provide extra salsa, guacamole, or hot sauce on the side if desired.