Potachoes was borne out of my love of melting cheese in the microwave.
Often, these cheese melting experiments ended quite badly. There was the time I microwaved the cheese too long leaving an inedible cardboard-like lump. There were the many instances of using disposable plastic plates to melt the cheese on (and I may or may not have consumed quite a lot of plastic in that time as a result). There was also a VERY memorable time where I had the brilliant idea to melt blue cheese in the microwave (long story short, my sister almost vomited from the smell).
I also have a fierce passion for jalapeño potato chips. I consider myself a connoisseur of sorts of the flavored potato snack. There are brands of this flavor you absolutely must try (Herr's, Dirty brand), brands that are good in a pinch (Lays, the 7-11 brand), and brands you avoid at all costs (Hal's are the devil).
One day, after a dinner involving a bland plate of nachos, I decided to do my favorite thing (melt cheese) and combine it with my favorite thing (jalapeño potato chips). I topped it with some guacamole and pico de gallo and boom — potachoes, an icon and snack staple, was born.
The instructions are simple. Pour the chips into a MICROWAVE SAFE bowl. Add shredded cheese (a handful or two will do. Add more for a cheesier potacho).
Top with about a tablespoon and a half of lemon juice (I sometimes do a little more than that, maybe even a lot more, but it depends on how liquid-y you want the bottom pieces to get. For a crispier potacho, add less lemon juice).
Put in the microwave on high for 2 minutes.
Voila — you have made yourself the best dish ever. Enjoy.