You can't watch the Super Bowl without a platter of the best nachos, and you can't make the best nachos with just canned pitted olives and just any cheese sauce. Make nachos that are as exciting as the game (if not more) with Jason Sussman's recipe from Tacofino. If you have any chorizo and black beans, go ahead and add them on top to give it even more flavour.
To fry chips in oil, heat 1-inch of oil in a large frying pan over medium-high heat to 350 F.
Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate.
Preheat oven to 375 F.
Spread a single layer on baking pan. Cover with half of the cheese mix and some cilantro, making sure to get cheese on each chip. Cover with another layer of chips and cheese, and some roasted jalapenos.
Bake for 5 minutes or until cheese has melted. Remove from oven.
Add chipotle sour cream, salsa, queso fresca, and the rest of the cilantro.
Serve with a side of jalapenos for anyone who likes a bit more heat.
Mix cheese together in a large bowl.
Chipotle sour cream
Mix all of the above ingredients together in a bowl.
Pico de gallo
Dice tomatoes, jalapenos, and red onion and add to a large bowl.
Roughly chop the cilantro and add to tomatoes.
Mix everything together and add the lime juice and salt. Adjust seasoning.
Preheat oven to 450 F.
Mix jalapenos with oil. Place on baking sheet. Roast for 15 minutes, or until blistering.
Remove from oven and cool. Dice.