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Loaded prison nachos on a metal cafeteria tray, tortilla chips piled with canned chili and squeeze nacho cheese, diced summer sausage and jalapenos on top, crushed hot cheetos sprinkled over, plast...
Sarah Mitchell

Prison Nachos (Commissary Style)

Nachos are probably the easiest commissary recipe to make, which is why they're so popular. You take a bag of tortilla chips, pile on squeeze cheese, chopped meat, jalapeños, and whatever else you've got, and you're eating in five minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Snack
Cuisine: Mexican
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 large bag tortilla chips (restaurant style)
  • 1 can chili with beans (15 oz), warmed
  • 4 tablespoons squeezable nacho cheese
  • 1 summer sausage stick (3 oz), diced small
  • 2 tablespoons pickled jalapeños
  • 1 small bag Flamin' Hot Cheetos, crushed (for topping)
  • 1 tablespoon hot sauce
  • 2 tablespoons sour cream (or squeeze mayo mixed with hot sauce)
  • 1 dill pickle, diced

Method
 

  1. Spread a thick layer of tortilla chips on a plate or tray.
  2. Warm the canned chili in a pot or microwave for 2 minutes.
  3. Spoon the warm chili over the chips, covering as many as possible.
  4. Squeeze nacho cheese generously over the chili layer.
  5. Scatter the diced summer sausage over the top.
  6. Add pickled jalapeños and diced pickle.
  7. Drizzle hot sauce over everything.
  8. Top with crushed Flamin' Hot Cheetos for crunch and color.
  9. Add a dollop of sour cream on top. Serve immediately while the chips are still crunchy.

Notes

The biggest mistake is letting nachos sit too long — eat them fast before the chips get soggy. Layer the cheese and chili so every chip gets some. Crush the Cheetos and add them last so they stay crunchy on top. For a prison-authentic touch, use the sour cream and hot sauce mixed together as a drizzle — it creates a creamy, spicy sauce that's addictive.