Christian’s Corn Flake Nachos

By Ann Fulton

This snack is so quick and easy, shockingly delicious, and smells amazing when cooked. You wouldn’t think the flakes would stay crisp, but they really do!
Jump to Recipe

This quirky snack is quick, easy, and shockingly delicious. You wouldn’t think the flakes would stay crisp, but they really do!

 

For the latest edition of Fountain Avenue Kids, my younger son, Christian, steps behind the camera to demonstrate the after-school snack he has made for himself countless times over the years. It’s a great recipe to try with young kids–one that they will be able make all by themselves! 

 

Sometimes, a recipe seems so wacky that I feel compelled to try it.

Such was the case when my kids were little and their preschool published a cookbook. The recipes covered breakfast, lunch, dinner, and snacks and were the time tested treasures of school community members–teachers, parents, grandparents, and even the students themselves.  

One boy shared a recipe for corn flake nachos, and I must say the combination of cereal and cheese –cooked in the microwave, no less–struck me as odd. Wouldn’t the crisp flakes become mushy when blitzed in the microwave? And would cheese really taste good on them?

At the time, my younger son, Christian, was passionate about cheese but rather particular in the way he ate it. For example, his favorite lunch was a plain cheese sandwich. No mayo, no mustard…just cheese and bread. Every day. Oh, and the cheese had to be cold.  

Given Christian’s love of cheese and his discriminating tastebuds, corn flake nachos seemed like a fun recipe to test with him. So we did it…and he loved them.

I enjoyed the novel twist on the usual nachos too. Despite what one may think, corn flakes aren’t sweet, and the salty, sharp cheese complements them quite well. Moreover, the flakes maintain their crispness in the microwave. Plus, the aroma when cooked is an unexpectedly delicious combination of toasted corn and cheese. 

Corn flake nachos quickly became Christian’s after-school snack of choice and an easy way to tide himself over to the next meal when he was hungry. From a young age, he could do it all by himself, and he liked the crispy, cheesy snack well enough that he continued to make them as he grew older.

Christian is 20 now, a junior in college, and he still makes corn flake nachos on occasion. 

Christian will tell you that there does need to be a proper balance of crisp flakes to shredded cheese. If there’s too much cheese, it will overwhelm the flakes. Pre-shredded is fine, but as he mentions, a finer shred works better. 

So, while the recipe is nearly foolproof and he never officially measures, when we first shared the recipe years ago, we quantified the ingredients. If trying for the first time, with your kids, grandchildren, nieces, nephews–or to satisfy your own hunger pangs–follow the guidelines in the recipe card or in Christian’s video. After you make them once, you’ll be able to eyeball the layers.

Corn flake nachos prove that some crazy ideas are worth trying–and once given a chance, maybe they won’t seem so crazy after all. If you dare to try, perhaps Christian’s longtime after-school snack will become a favorite with a child you know, whether a little kid or a kid at heart.

At the very least, it will at least be a fun experiment! 

 

This snack is so quick and easy, shockingly delicious, and smells amazing when cooked. You wouldn’t think the flakes would stay crisp, but they really do!

Depending on his mood, Christian usually chooses sharp cheddar or a Mexican blend for his nachos. He recommends the fine cut shreds to get the cheese in all the nooks and crannies without weighing down the crisp flakes.

This snack is so quick and easy, shockingly delicious, and smells amazing when cooked. You wouldn’t think the flakes would stay crisp, but they really do!

For maximum crispness, don’t be inclined to go heavier than the recommended amount of cheese – and be sure to sprinkle it evenly.

This quirky snack is quick, easy, and shockingly delicious. You wouldn't think the flakes would stay crisp, but they really do!

A quick stint in the microwave and your plate of crisp, cheesy nachos is ready! Don’t have a microwave? You could use a toaster oven.

Must try!

This two-ingredient snack tastes great, and it’s something kids can prepare all by themselves from a very young age. The clever nachos also offer a welcome change of pace from the often sugary snacks so many of us lean towards. 

This snack is so easy, shockingly delicious, and smells amazing when cooked. You wouldn't think the flakes would stay crisp, but they really do!

Twelve-year-old Christian with one of the MANY plates of corn flake nachos he’s enjoyed over the years!

 

 

 

 

Christian’s Corn Flake Nachos
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Yield: 1 serving
If I could count the times my younger son has whipped up a plateful of these clever nachos as an after-school or evening snack, I'm sure the number would be impressive. Though one might think that crispy nachos couldn't be created in the microwave – with cereal, no less – it really works. As an option, the nachos may be heated in the oven (toaster or regular) until the cheese is melted.
Ingredients
  • 1⅔ cup corn flakes
  • 1½ ounces (about ¼ cup plus 2 tablespoons) shredded cheese (our favorites are Sargento’s Mexican blend and sharp cheddar – mozzarella works well too; one of the finely shredded options works best)
  • Optional:  salsa or any other traditional nacho toppings
Instructions
  1. Sprinkle half of the corn flakes on a microwave-safe plate. Scatter half of the cheese evenly over the top. Repeat the layers. These amounts will get you started with a good cheese-to-flake ratio, and you can eyeball it going forward. The key is not overdo the cheese, or the light corn flakes will be overwhelmed.
  2. Microwave on high for 44 seconds – Christian’s “perfect” timing. Microwaves do vary, so figure 40-50 seconds, adjusting as needed until the cheese is fully melted. Christian enjoys them as is, although you could top with a little salsa or other toppings of choice. Enjoy!
Notes

• Sometimes, Christian adds a third layer. In that case he recommends an extra 5-10 seconds, noting that all microwaves vary and after a time or two you’ll figure out the perfect amount of time for your masterpiece ; )

More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
This snack is so quick and easy, shockingly delicious, and smells amazing when cooked. You wouldn’t think the flakes would stay crisp, but they really do!

Christian in 2015!

 

 

 

 

 

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *

Comments

  1. MikeG

    Try a coupla shakes of Mrs. Dash Southwest Chipotle Seasoning Blend before microwaving.. omg… ¡olé! btw… shredded wheat is also a great start for some amazing diy snacks (also great for salad croutons)

    Reply
    1. Ann Post author

      I’m in the no-salsa camp for this one, too, and I love your idea of the southwest chipotle seasoning blend. Thanks for mentioning…you’re making me hungry!

      Reply
      1. Ann Post author

        Happy for Mike G to weigh in if he sees this, but you could try tossing plain shredded wheat with some olive oil, adding some salt and herbs of choice to taste, and toasting in the oven. Maybe 350F and just long enough to see a hint of golden color.

        Reply
  2. Tammy

    Sargento’s Nacho shredded cheese went perfectly on these nachos. I would have never thought of this, but it’s REALLY good!!

    Reply
  3. Jen

    I made these for an after school snack for my son and he loved them. Then I made another plate for myself. Apparently I was eating too much of his!

    Reply