Sheet pan nachos.
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Sheet pan nachos.
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I like our version better. Table Nachos!
Attachment 50360
Sorry, but that looks hideously messy and discombobulated for guests. I’m no chef, but it seems you want toppings cooked onto, and heated along with the “carrier device,” aka, “chip,” in order to integrate them, providing “edges,” whereby the “loaded chip” can be retrieved, example being the photo above. Otherwise, you might as well just mix up the “goo” in a warm cauldron to ladle out into a personal dipping bowl, or to dip chips directly into (no double dipping!). That is a very “TexMex” way of serving in the American Southwest.
