I’m providing the measurements we use. Alter to suit your own tastes.
See the original post with photos here.
yellow or white corn tortilla chips–enough to fill the bowl (We’ve tried many brands. The only chips that don’t seem to work are blue corn. They become chewy.)
1 1/2 to 2 cups Tillamook Pepper-Jack cheese (our favorite; we’re so fortunate to be able to get it here in Seattle. It has just the right amount of heat and melts beautifully. If you can’t find it, experiment! Is there really any harm in eating lots of different cheeses?)
1/4 cup Mezzetta sliced, tamed jalapeno peppers
McIlhenny Co. tabasco–the smoked chipotle flavor (optional)
Lime wedges (optional)
Place a layer of chips on the bottom of a very deep, microwave-safe bowl.
Cover liberally with cheese.
Repeat as necessary.
Microwave for 60 seconds. Check to see how well the cheese has melted. Microwave for an additional 30-60 seconds.
Top with jalapenos as desired.
Apply tabasco and/or lime juice as desired.