@AppleKatie
Good nachos are freshly fried cut tortillas, not crap from a bag.
Have you got a recipe for what you mean? I’ve just been looking and even luxury steak nachos recipes start with ‘open the packet of corn chips’
Allow me to jump in.
Bag of wraps - any sort, play around with it. Tesco used to do beetroot wraps, they worked really well.
Choose your perfect size of chip and cut the wraps up - I now cut them into 6 pieces, mainly because DH finds it amusing that I manage to get nigh on perfect cuts.
Grab a freezer bag for any you don't use. I chop up any wraps that don't get used instantly, they go mouldy so bloody quickly!
DSis confirms that gluten free ones need less initial cooking time and a lower temperature, it's a bit more tricky to balance melted and browned.
You might need to practice the plating up (see below) to know how many you need per serving. Place wedges of wrap in a single layer of a tray, avoid overlaps and put into a warm oven, no more than 140, and leave for at least 15 minutes, keep checking. Take them out just as they start to colour - as in just start. Again, you'll get the hang of that. Let them cool down and then:
Metal plate and put 'some' down as a base layer - you'll get better at this as you go.
Add pieces of pickled jalapeno and sprinkle with cheese - combination works best, not too strong a cheddar (it leaks too much oil), grated mozzarella etc.
Add second layer of chips - stagger the gaps in the layer below. Repeat jalapenos and cheese. Pop into a lowish oven, again no more than 140, for about 10 minutes. Keep an eye on them and just meltedness and browned bits to you own idea of perfection
Serve with shredded lettuce, chopped tomato, chopped spring onion, salsa, guacamole and soured cream
Variations - endless, but do start with this 'plain' version first to guage cooking times and portion size.
I have been known to feed 20 very hungry people with this, and beer. I had to borrow tin plates from the local scout group. I don't think anyone noticed it was meat free 