3. Shape with care
Transfer mixture to baking dish. Shape into a loaf 8–9 inches long, 5–6 inches wide, and 2 inches tall—leaving 1.5 inches space around edges for even browning.
→ Pro tip: Wet hands lightly with cold water to prevent sticking while shaping.
4. Bake to perfection
Bake 60–70 minutes until:
✓ Internal temperature reaches 160°F (71°C)
✓ Top is deeply browned with slight cracks
✓ Juices run clear when pierced with knife
→ Don't peek before 50 minutes—steam escape prolongs cooking.
5. Finish with flair
Remove from oven. Immediately top with extra cheese, tomatoes, and green onions. Tent loosely with foil (don't seal tightly—trapped steam makes tomatoes soggy). Let rest 5 minutes until cheese melts.
6. Serve with soul
Slice with serrated knife using gentle sawing motion. Serve warm—never cold—with extra salsa on the side.
Pro Tips & Wisdom
✅ Chip crush control: Pulse chips in food processor until texture resembles coarse sand. Too fine = dense loaf; too chunky = uneven texture.
✅ Moisture check: If mixture feels wet, add 2 tbsp extra crushed chips. If dry, add 1 tbsp salsa.
✅ Extra-crispy crust: For caramelized edges, broil 2 minutes before adding toppings (watch closely!).
✅ Make ahead: Shape loaf; cover and refrigerate up to 24 hours. Add 10 minutes to bake time.
