How to Make Delicious Food(nachos) in a Not So Delicious Place.

This is more than your average howdy-doody Instructable that leaves one knowing how to make an origami bird or make a satellite out of an antenna. No, this is much more. Imagine you live in a world where good food, tasty food is unconvincingly placed beyond your grasp, what do you do? Well follow me along through these next few steps and it might just save your life, or at least your appetite...

Step 1: The Plate

One of the most fundamental steps like all great instructables is the foundation: the first step. In this case the plate. By plate this means plate. Not bowl, not tray, not one of those 1/2 plate 1/2 bowl hybrids IKEA thinks they struck gold on, just a plate.

Step 2: The Chips

The Chips are going to play the backbone and structure of any good set of nachos. It is important to first start by setting some standards in chips.

1) Absolutely under any circumstance may you ever in a million years substitute flour for corn tortilla chips.
2) Be good with your Chips. Would you want to smash around a doctor who is about to operate on you? 3) Third and finally, don't create a mountain when a hill will do just fine.

Follow these basics and you may even one day create something worth eating.

Step 3: Cheese'N the Chips

There is no taking it easy when it comes to Cheese'N the Chips. Not only will the amount, type, and consistency of your choice of cheese determine how edible your Nachos will be, but it says a lot about a persons character. It is important to have a strong balance of everything without overdoing any one part. To little cheese and you got Chips and salsa, to much and you got a good old fashion pile of grease. Now when it comes to chosen go with the good stuff. I like to use a sharp either yellow or white cheddar and when I get can it mixed it is always a sure-fire "Yes". The combination allows for a unique, one-of-a-kind burst of freshness and flavor. And as far as consistency goes I am reminded of a quote from the great Ian McDiarmid once said, "Consistency is very important when you're making films (or Nachos)."

Step 4: Cooking Time

Cooking time is simple and basic and is universally accepted world wide among top chefs.

48 seconds on high.


Presto, their might be a future for you after all.

Step 5: Out But Not Done.

Now when you have waited the 48 seconds and the you here the "Bing!" It is time to act and act fast you must. To slow to act now and you will end up with a single un-edible, un-wanted, and wasted Nacho.

Hint: While you are standing around for those 48 seconds be planning and preparing everything it is that will go on the Nachos when done. Remember from here you have less than a minute to begin eating.

Step 6: Grub Time

When you pull them out you got to slop everything is on. This is where I, the chef, give you creative control over the nachos just as long as you remember to use salsa, jalapenos, sour cream, guacamole, more salsa (chunky and regular), and of coarse beans!

Step 7: Oh Yeah..

The secret that brings any good food together in the end, the thing that separates those who live in the hands of the gods and those who live among gods...Tapatio.

Step 8: Results

A picture is worth a thousand words.