- 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
Christian’s Corn Flake Nachos
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
Instructions
- 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.
- 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 ; )