Make these easy loaded nachos for yourself in no time!

Hats off to you if you regularly make an elaborate effort in the kitchen for yourself. Even if you’re alone, you deserve a top-notch meal too! So you can get started with fish cakes for one, or a pork tenderloin, or a slow-cooker hit (and then make all your friends happy too). But sometimes, sometimes you just have to give in to the ultimate convenience of cheesy nachos from the microwave… pinggg!

The trick to keeping these nachos crispy is to give them a boost without cheese first. That gives them the same beautiful brown edges and bits as in the oven, and then you’ll be done with the melted cheese and a few simple toppings in no time. Nothing too difficult, just some grated young cheese and jalapeño rings, and if you like, some refried beans from a jar or can (La Morena has a perfectly good version, available at Appie) and a dollop of sour cream. Have salsa? Delicious too. Then open a cerveza (at home, we’ve decided to support the Corona brand through thick and thin) and enjoy sharing with absolutely no one for once.

How to make loaded nachos for one (for YOU, that is)

• Spread tortilla chips (nachos) on a microwave-safe plate, as many as fit in a single layer.
• Microwave them on the highest setting for 30 seconds and remove the plate from the microwave.
• Spoon (if desired) a generous teaspoon of refried beans over each individual nacho.
• Sprinkle with approximately 100 grams of grated young mature cheese.
• Spread about 2 tablespoons of drained, patted-dry jalapeño rings (from a jar) over them.
• Put the plate in the microwave and boost it for 30 seconds.
• Repeat this in 15-second increments, keeping a close eye on when the cheese has melted.
• As soon as it has, take out the plate (be careful not to melt the cheese for too long, as it will then break down into greasy clumps).
• Add sour cream and/or salsa, and you’re done!

Also read:

• Incredibly delicious recipe: fried guacamole (with tortilla chips)
• Recipe: chicken enchilada dip
• Recipe for Mexican fish tostadas, just like my American mother makes them