Nachos for Days

Huge platters of nachos for a crowd with literally no clean up? Sign me up! The parchment technique makes this a quick crowd pleaser!

13 Ounce bag of corn tortilla chips

1 pound bag shredded cheddar

2 cups cooked crumbled chorizo or cubed cooked chicken

½ cup diced green chiles

½ cup sliced black olives

1 cup diced tomatoes

½ cup sour cream

1 recipe Killer Guac

Arrange a single layer of parchment on a large baking sheet with the parchment extending out about three to four inches on all four sides. Arrange a single layer of chips and top with one third of the cheese. Arrange a second layer of chips and top with chorizo or chicken and remaining cheese. Cook under a broiler until cheese is melted through and chips have brown a bit on the edges. Remove from broiler.

Pull the edge of the parchment to slide the nachos off of the baking sheet and onto a large platter or tray. Top with remaining ingredients or additional topping of your choice and serve immediately.