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Dairy
Easy
30 Minutes
Diets 
Well, the clock has changed, and early Motzaei Shabbos is here to stay. While I love the long nights, I can’t say I love the idea that I need to prepare a meal so soon after Shabbos is out. I’m usually craving something hot and cheesy — but there’s only so many times we can eat pizza. Pulling together all the bits and pieces I found in my fridge and pantry, I managed to create these sheet-pan nachos that were tasty, fun to eat, and hit the spot. I love that they’re fully customizable to suit your tastes and don’t take long to prep — get everyone to join in! I started with homemade “nacho chips” because I always keep a stash of wraps but didn’t have any store-bought nachos. Feel free to sub with the store-bought variety.
8 6-inch (15-centimeter) wraps
1 teaspoon salt
1 teaspoon Pereg Garlic Powder
1 teaspoon onion powder
1 teaspoon Pereg Paprika
1/2 teaspoon Pereg Cumin
8 ounces (225 grams) cheddar cheese, hand grated (see tips)
sliced cherry tomatoes
sliced jalapeño pepper
diced avocado
canned corn niblets
diced red onion
guacamole
sour cream
salsa
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line three baking sheets with Gefen Parchment Paper. Spray well with cooking spray.
To make the nachos: Combine all spices in a small bowl. Cut wraps into eight wedges and lay on prepared baking sheets. Spray wraps generously with cooking spray and sprinkle with spice mix. Bake for about seven minutes, until golden brown.
When all the chips are baked, pile them together on one baking sheet. Top with shredded cheese and sautéed onions.
Set oven to broil and broil chips for five to six minutes, until cheese is melted and bubbling.
Remove from oven, quickly top with your choice of toppings, and serve alongside guacamole, sour cream, and/or salsa.
Photography by Saraizel Senderovits
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