These nachos have all the gooey glory of the classic bar and game day favorite, minus the crazy calories:
Season the steak with the chili powder, salt, and pepper and grill for 3 to 4 minutes per side, until medium-rare. Let the steak rest.Stir in the flour and cook for a minute, then slowly whisk in the stock.
Simmer for a few minutes, then stir in the cheese and salsa and continue stirring until the cheese is fully melted.Arrange the chips in a single layer on a large cookie sheet or baking pan.Top with the jalapeño and onion.Top with the remaining cheese sauce, tomatoes, and cilantro if using.Don't you hate how your nachos arrive fully covered in greasy add-ons, only to find the toppings all but disappear as you work through the layers? The secret to a great nacho is balance.
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