pound store-bought or Homemade Tortilla Chips (see recipe)
pound shredded Colby cheese (about 4 packed cups)
cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.