I was making wonton crackers to dip in whatever amazing creations I was going to create in the Magic Bullet and I realized that there was no reason I could make nachos out of them. And it worked!
To make the wonton crackers you buy pre-made wonton wrappers in the produce section of the grocery store (I like the round ones, though the square ones make a more traditional triangle chip). Cut them in half and put them in a single layer onto a baking sheet that's been sprayed with cooking spray. Then spray them again and sprinkle them with salt. Bake them at 375 for between 5 and 10 minutes. I haven't really mastered how long they have to cook for, so I check them after 5 minutes and then check every two minutes or so. There is a very fine line between done and overdone, so when they begin to look brown all over, pull them out.
To make the nachos I overlapped a layer of chips on a baking sheet that I'd lined with parchment (so as not to have to scrape melted cheese off the pan later), sprinkled it with leftover 4-cheese Mexican blend I had leftover, put another overlapping layer on top and sprinkled that with cheese. I baked the whole thing at 400 for about 4 minutes, though again, check that often so the cheese doesn't burn.
I had made a salsa-guacamole mix with the magic blender with tomato, avocado, cilantro, onion, scallion, jalapeno and green pepper, so I used that as a dip.
The chips were really good with the cheese and it's a much lower-fat alternative to corn chips, and better tasting alternative to baked corn chips, which I don't like. And they're all flour, which is good for people who can't eat corn (like my dad).
I didn't take any pictures, but there will definitely be more in my future! I've been toying with the idea of putting the wonton rounds into mini muffin pans and using them as mini bowls or scoops. I'll let you know what happens.
3/7/11 - update
Here are some pics: