Vegetable Nachos with Cheese

Instructions

1. Step 1

   Preheat the oven to 200°C so it is ready for baking.

   Timer: 10 min (fixed)

   Cookware: oven — preheat to 200°C

2. Step 2

   While the oven preheats, use the chef's knife on the cutting board to chop the bell pepper, tomato, and red onion into small pieces and thinly slice the jalapeno pepper; remove its seeds for less heat if desired, and drain excess juice from the tomato if very watery.

   Parallel with step: 1

   Cookware: Chef Knife — chopping, slicing, cutting board — prep

3. Step 3

   Spread the tortilla chips in an even layer on a 30 x 40 cm baking sheet, then distribute the chopped vegetables over them and cover evenly with the cheddar cheese.

   Ingredients used: 100.0 gr Bell Pepper, 200.0 gr Cheddar Cheese, 20.0 gr Jalapeno Pepper, 60.0 gr Red Onion, 150.0 gr Tomato

   Cookware: baking sheet — layering

4. Step 4

   Bake the loaded baking sheet in the 200°C oven for 10 minutes, until the cheddar cheese is fully melted with lightly golden edges and the chips remain crisp.

   Timer: 10 min (scalable)

   Cookware: baking sheet — baking, oven — 200°C

5. Step 5

   Serve the vegetable nachos directly from the baking sheet while hot, taking care around the heated metal.

   Cookware: baking sheet — serving