I’ve been making this recipe in various forms for almost 25 years. It’s an adaptation of one from a women’s magazine article that explored different microwave recipes, when microwaves were still fairly new to kitchens.
I find the microwave can do funny things to tortilla chips, so I simply stuck it in the regular oven with fantastic results.
1 normal-sized bag (~13 oz) Tortilla chips (Whatever kind you like best. Fritos® style corn chips are not recommended but will do in a pinch.)
½ cup mayonnaise
2 cups shredded cheddar—use more if you like
1-3 oz can green chilies
1 small can sliced Black Olives
Take 2 or 3 cookie sheets and line them with foil. Spray the foil with cooking spray, so the cheese doesn’t stick and pull everything off the nachos. Spread your tortilla chips in one layer, with some overlaps. You want the topping on the chips, not the pan. I’ve found the recipe uses about 2/3 of a bag of chips.
Spoon the topping evenly over the chips. Bake in a 350° oven for 20-25 minutes. Serve hot. You can move them to plates to serve or right off the pans.
Add some crab delights, chopped chicken, or bacon to the mixture. They all work well.
I have also lined a 9”x13” pan with crescent roll dough, and put the topping (with crab delights) on top, and baked at 350° for 25-30 minutes. Slice into 2-inch squares. Fantastic for potluck dinners.
You can also put the topping on French bread, sliced lengthwise, and bake for a Mexican French bread pizza.
Try mixing the topping with cauliflower for a low-carb casserole version.
I have substituted green salsa for the chilies, but it makes for runny topping. Reduce the mayo somewhat if you go that route.