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.


  • 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


  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!


• 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 ; )

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