I Enjoy Volcano Nacho Doritos Triple Cheese Drip, Here’s Why

I love building a snack tray that balances molten sauce and stretchy cheese so each bite brings bold flavor without soggy chips. I dial the heat and texture to keep crunch from the first chip to the last.

My method borrows fast-food lessons—from Taco Bell tactics to stadium-style timing—so the topping clings instead of pooling. I focus on a taste hierarchy: salty-savory base, tangy-creamy dairy, and a layered sauce plan that boosts seasoning and prevents mess.

This approach works in a tiny New York galley or a roomy kitchen. It scales up for party trays or down for solo nights. I pair the tray with fizz-forward sips and a playful ice cream contrast to finish sweet-hot-salty, and I like adding warm pretzel bites for an Auntie Anne nod.

Key Takeaways

• Keep a clear sauce-to-cheese ratio for consistent texture.
• Prioritize a salty base, tangy dairy, then layered sauce for balanced taste.
• Use fast-food timing tricks to keep chips crunchy.
• Scales easily for small kitchens and larger gatherings.
• Pair with fizzy drinks or ice cream for a sweet-hot finish.

Why I’m Obsessed with This Triple Cheese Drip

One bite changed how I build loaded snack trays forever. That first tray locked a glossy sauce finish with a real cheese pull. It hit bright nacho cheese notes, richer aged undertones, and a clean, spicy finish that made me rethink basic store routines.

I love that the sauce starts silky and coats every chip so each crunch carries even flavor. The method borrows from my best fast food memories: heat that rises, dairy that stays fluid, and a taste that does not flatten as the tray cools.

The flavor moment that converted me

• The triple layer keeps gloss and pull without clumps.
• I use taco bell-style timing: hot sauce first, cold toppers after.
• I map the tray instead of dumping the bag so the last chip is as good as the first.
• Even as brands launch new variations, this balance feels reliable and scalable.

Bottom line: the seasoned chips give backbone, but the layered dairy and sauce make the result feel crafted, not accidental. That balance is why I keep coming back.

Volcano Nacho Doritos Triple Cheese Drip

I frame this loaded tray around a creamy base and a heat plan that grows with each bite. The goal is glossy coverage, obvious pull, and a spicy lift that never drowns the dairy.

What “triple cheese” means in my kitchen

For me, triple means three distinct roles. First is a smooth cheddar cheese base sauce that clings to the chips. Second is shredded cheese folded in for pockets of melt and stretch. Third is a finishing sprinkle of salty-romano-style sharpness to give depth.

How the heat builds without overpowering

I layer spice so it evolves. I use chipotle in the sauce, a smoky chili oil for aroma, and add pickled jalapeños after melting so the bite stays bright.

• I warm the tortilla so each chip accepts sauce better and keeps structure.
• The seasoned tortilla chips bring onion and tomato-driven notes that lift the dairy and echo classic nacho cheese seasoning.
• I reserve some shredded cheddar to fold in late, and top with a melted, topped cheddar cheese layer for that orange-gold sheen.
• Small pepperoni or pizza-leaning bits work as a tweak, but I keep them light so the core flavor stays balanced like a good taco night.

The Essential Ingredients I Use

My goal is to make every bite balanced and repeatable. I pick ingredients that serve clear roles: base crunch, silky dairy, rising heat, cooling contrast, and bright freshness.

Tortilla chips: choosing the right bag

I start with a bag whose seasoning already hints at cheddar and romano, plus onion powder and tomato notes. Warming the tortilla briefly helps the sauce adhere and keeps structure when the tray is built.

Three dairy roles: sauce, shredded, and finish

I use a cheddar cheese sauce for silk, shredded cheddar for pull, and a salty romano-style finish for pop. That trio keeps melt, stretch, and a savory top note in balance.

Heat builders and how I layer them

Heat is layered: ground chipotle in the sauce, pickled jalapeños for tang, and a smoky sauce drizzle to bridge spice and dairy. This approach brings depth without masking other ingredients.

Creamy finishers and fresh toppers

Sour cream gives cool contrast, and a splash of milk or buttermilk keeps the sauce pourable. Fresh tomatoes, diced red onion, and cilantro add snap and lift, cutting through richness.

• I treat ingredients like levers—more sauce if dry, extra shredded cheese for stretch.
• I avoid watery toppings until the end so the chips keep their crunch.

Result: these ingredients work together so each bite tastes unified and full of balanced flavor.

Gear and Setup for a Silky Cheese Drip

I set up my station so heat and timing do the heavy lifting for a silky sauce finish. A clear, small kit helps me move fast and keep control.

Best pans for gentle melting and reduction

I use a small heavy-bottomed saucepan to keep heat gentle and consistent. That pan helps the sauce stay smooth and glossy while I reduce it slowly.

A light, oven-safe sheet or shallow box-style pan spreads heat evenly across a large batch. It prevents pooling and keeps surface temperature steady for warm tortilla chips.

Microwave shortcuts that still keep heat and texture

For speed, I microwave the cheese sauce in short bursts at medium power, whisking between rounds. Slow pulses protect the emulsion and stop the cheese from separating.

If I go microwave-only, I pause often and stir. That habit yields a silky cheese sauce without grit or scorching.

• I keep the chips sealed in the bag until the last minute to retain crispness.
• I pre-warm the serving tray; warm contact preserves texture and flavor.
• I stage cream and cool toppings separately so I can assemble quickly.
• A silicone spatula and small whisk give precise control over texture and speed.

Tool	Role	Tip
Heavy-bottomed saucepan	Gentle heat and reduction	Low and slow keeps sauce glossy
Box-style oven pan	Even warm surface	Pre-warm to protect chip crunch
Microwave (medium power)	Quick reheating	Short bursts + constant whisking
Silicone spatula & whisk	Texture control	Stir constantly to avoid curdling

This setup borrows the best of fast food throughput—heat ready, sauce whisked, toppings queued—so quality and speed meet without compromise.

Step-by-Step: My Volcano Nacho Doritos Triple Cheese Drip Recipe

I walk you through each step so your tray comes out glossy, stretchy, and ready to serve. Start by preheating a low oven and warming the serving tray. Lightly warm the chips on a sheet for a minute so the warmed surface won’t steal heat from the sauce.

Build the base

Preheat the tray on low and warm the tortilla chips briefly. This simple move helps the sauce adhere and protects crispness during assembly.

Make the cheese sauce

In a small pan I melt butter, stir in flour to form a roux, then stream in warm milk while whisking. Keep heat low and whisk nonstop. Once smooth, I fold in grated cheddar until the sauce shines; season with salt, chipotle, and a smoky sauce hint for depth.

Layering

I build fast: chips first, a generous pour of cheddar cheese sauce, then a scatter of shredded cheese and a light dusting of topped cheddar cheese to lock the melt. Add cooked beef crumbles or pieces of crispy chicken so protein reaches every scoop.

Finish

After a short low-heat return to encourage full melt, I top with diced tomatoes, red onion, and thin ribbons of sour cream. Taste and tweak heat with jalapeños or chili oil. Serve immediately. If the sauce tightens, a splash of warm milk and a quick whisk brings it back to pourable glory.

Pro Tips I Learned from Fast-Food Nachos (and What to Avoid)

I learned more from one rushed counter order than I did from months of at-home experiments. That Subway footlong example showed me how a tray with good toppings still fails when it lacks enough hot mass to stay warm.

Don’t skimp on heat or cheese time. Too little melted cheese and a lukewarm sauce turn the whole spread into a “room temperature city.” Heat the base tray, keep the sauce genuinely hot, and pour while it flows.

• I avoid the pitfall of too little cheese; insufficient mass cools fast and the tray slips into cold bites.
• Spread shredded cheese evenly so layers fuse; patchy melts make bland zones.
• Preheat proteins and scatter them across the surface so every chip gets some food balance.
• Stage cool toppings last and apply lightly; big cold dumps kill heat and mute flavor.
• If you build from a bag of chips, move quickly from spread to sauce—seconds matter.

Smart reheats work: a short low-temp pass after cheese layering helps the cheddar knit without overbaking. Finish with a ribbon of sour cream to reduce thermal shock instead of big dollops.

Common Fast-Food Issue	Why It Happens	Fix
Cold pockets	Uneven shredded cheese distribution	Scatter cheese before and after sauce, then brief low heat
Heat loss fast	Insufficient hot sauce/cheese mass	Keep sauce hot, warm tray, pour immediately
Thermal shock from toppings	Large cold dollops and unheated protein	Preheat proteins; ribbon cool toppings like sour cream

Flavor Swaps and Variations

A simple protein switch can turn this snack into a full meal in minutes. I test small swaps so the base remains crunchy and the sauce stays the lead actor.

Beefy load-up

I brown beef with chili powder, cumin, and a splash of tomato. That mix echoes classic taco vibes and loves a thick cheese blanket.

For depth, I slow-braise beef so it shreds and soaks the sauce. It makes every scoop feel like a mini meal.

Crispy or fried chicken crunch

Crispy chicken adds texture. I chop fried chicken small so the bits sit evenly under sauce and melt.

Spicy tweaks and cheese switches

• I stir Baja chipotle into the sauce or finish with a few drops of habanero oil for buildable heat.
• Tapatio-style drizzle gives a bright, vinegary kick without masking other tastes.
• I sometimes swap in Monterey Jack or a four-cheese blend for a milder melt or more complexity.
• For a pizza nod, a pinch of oregano and tiny pepperoni bits add fun without hijacking the tray.

New flavor tests go on as finishers first. I add heat in layers and keep restraint with salty proteins. The rule is simple: hot sauce, cohesive cheese, crisp chip — then enjoy the food.

How This Compares to Taco Bell-Style Nachos and Pizza Hut-Inspired Bites

I ran side-by-side tests to see which chain ideas actually improve my tray. I borrow proven tricks from fast food but always tweak timing and heat so the whole surface stays warm and flavorful.

What I borrow from taco bell

I steal the idea of seasoned shells and smoky finishing sauces. The Doritos partnership with taco bell proved that bold bag seasoning and a saucy finish pair well with molten dairy.

Practical moves I use: keep sour cream as a thin ribbon, manage heat so the sauce stays pourable, and spread seasoned shells evenly so every chip carries flavor.

Pizza-leaning toppings and pizza hut notes

For pizza hut-style riffs I add pepperoni confetti, diced tomatoes, and a pizza-friendly blend of shredded cheese. I balance tomato and onion brightness so the surface never tastes flat as it cools.

• I build a heavier sauce layer than most chains for better coverage.
• I place proteins evenly so every chip gets something.
• A light dusting of dried oregano and chili flakes adds a pizzeria flourish without loss of core taste.

Influence	What I take	Why it helps
taco bell	seasoned shells, smoky sauce	instant flavor lift and familiar nacho cheese nod
pizza hut	pepperoni, tomatoes, oregano	adds savory, pizza-like comfort without turning chips into pizzas
My build	heat management, even protein placement	sustained melt and unified bites

Doritos 101: Why Nacho Cheese Works Best Here

The chip’s backstory matters. I trace the brand history to explain why its bold seasoning supports a hot, melty topping so well. The original snack came from Disneyland’s Casa de Fritos and went nationwide in 1966.

A quick history of bold flavors

By 1967 the taco profile arrived, and the classic Nacho Cheese hit shelves in 1972. That launch helped establish a national appetite for seasoned tortilla chips that grab and hold dairy.

The seasoning matrix and core ingredients

The Nacho Cheese variety lists cheddar, romano, whey, buttermilk solids, onion powder, tomato powder, garlic powder, sugar, and spices. That built-in umami means my sauce can stay simple while the chip already adds depth.

• Format stability: a sturdy tortilla chip accepts sauce better than fragile alternatives.
• Flavor match: cheddar cues in the chip harmonize with my cheddar-forward sauce and a romano finish.
• Heritage: taco roots make classic taco-night toppings feel natural on this base.

Ingredient	Role	Why it helps
Cheddar / Romano	Savory backbone	Layers with my sauce for melt and depth
Onion & Tomato powders	Umami lift	Adds savory notes so sauce tastes richer
Sugar & Spices	Balance	Smooths acid and salt, making dairy feel rounder

Bottom line: the brand’s long track record of bold flavor experiments means it often launches new riffs, but the Nacho Cheese bag remains my dependable canvas for a molten build.

Heat Management: Keeping Nachos Hot and Oozy

I treat heat like a tool—applied in short bursts to keep texture and shine. Fast, precise warming lets the melted layer stay glossy and prevents the build from falling into a cold, flat mess.

Layered reheat strategy for maximum melt

My method is brief and staged. I preheat the serving tray, then move quickly from sauce to topping so the surface keeps flowing.

• I add the hot sauce and shredded layer, then warm just until bubbling at the edges.
• For large batches I use a shallow box-style pan so heat spreads and avoids cold pockets.
• I keep the chips sealed in the bag until the last second to preserve crunch.
• Heat proteins separately so they don’t steal warmth from the melt.

Covered vs. uncovered finish to concentrate cheese sauce

A short covered pass traps steam and lets the top knit. Then I remove the cover for a minute to concentrate the sauce sheen without sogging the base.

I apply thin ribbons of cream finishing and avoid heavy cold toppers early. The goal is steady ooze and lasting flavor, not overbake.

Nutrition Snapshot and Smarter Choices

I like to know the numbers behind a loaded tray so I can plan servings and sides. A compact nutrition snapshot makes indulgence intentional and easier to share.

Fat, sodium, and protein: what to expect

For context, a 209g fast-food style serving with Doritos, melted cheese, sauce, and chicken came in at 590 calories, 41g fat (11g saturated), 1240mg sodium, 38g carbs (5g sugar), and 20g protein.

Lighten it up: portioning and smarter swaps

• I portion with a scoop, not a free-pour, so people see a clear serving.
• Use lean beef or rotisserie chicken to keep grease from pooling on the sauce.
• Favor measured cheese plus a touch of cream for richness without excess fat.
• Boost volume with tomatoes, onion, and herbs to fill plates without extra calories.
• Watch the salt: the chips and some ingredients add a lot of sodium, so season sauce with restraint.
• Cut protein pieces small and scatter them so each bite feels balanced.

Metric	Example (209g)	Why it matters
Calories	590	Plan servings and sides
Fat	41g	Trim layers or thin the sauce
Sodium	1240mg	Limit extra salt and salty toppers

Small swaps and clear portions keep this indulgent food feelable and sustainable in a game-day or weeknight routine.

Ingredient Sourcing in the United States

I shop with a plan: reliable staples make the final tray repeatable. In the U.S. most national grocers carry the core brand staples I trust, so sourcing rarely slows assembly.

Where I find key ingredients:

• I pick a shelf-ready cheddar cheese sauce or deli tub for the base, then add a fine-shred blend of cheddar for pockets of melt.
• For proteins like beef or fried chicken, I precook and portion so they’re ready to scatter over a hot tray.
• Bag choice matters: large bags for parties, standard bags for weeknights so leftovers keep their snap.
• Fresh toppers—pickled jalapeños, tomatoes, onions—are grocery staples and speed assembly.
• Keep tortilla chips unopened until build time to preserve crunch.

Item	Buy at	Tip
Cheddar cheese sauce	Grocery shelf / deli	Grab an extra tub for backup
Shredded blends	Dairy aisle	Choose thin-cut for even melt
Bag sizes	Supermarket	Large for crowds, standard for quick nights

I also scan store circulars and grocery news for bundle deals before big game weekends. That keeps my pantry ready and the build fast.

Serving Ideas for Game Day, Late Nights, and NYC Apartment Kitchens

Game nights in my tiny NYC kitchen taught me how to keep a tray hot, tidy, and wildly satisfying. I set up a small assembly line so everything is within arm’s reach: a warm serving tray, the saucepan for the sauce, and a tidy toppings board.

Small-space prep hacks that keep the drip flowing

I keep a second warm box-style pan ready to swap in when the first tray empties. That trick keeps the flow steady for guests without crowding my counter.

Sauces live in squeeze bottles for fast, thin finishing lines. I stagger toppings in zones—plain, extra jalapeño, extra sauce—so people can pick their heat level without a fuss.

I prep crispy chicken or a few fried chicken nuggets and dice half the tray, leaving the other half vegetarian. Chips are replenished in small waves to keep them fresh and crunchy.

Pairings: crisp sodas, light beers, and even a fun ice cream contrast

For drinks I favor crisp sodas and light beers to cut richness. A small scoop of ice cream on the side gives a playful hot-cold contrast that guests love.

For late nights I portion smaller trays more often; it keeps the surface hot and inviting. Cleanup stays simple with parchment-lined pans and a tidy topping board.

• Quick setup: warm tray, sauce pan, toppings within arm’s reach.
• Swap strategy: keep a warm box pan ready to replace an empty one.
• Service tips: sauces in bottles, staggered topping zones, and small waves of chips.
• Pairings: crisp sodas, light beers, and a tiny scoop of ice cream.

For a short checklist and more of my quick assembly tips, see the guide I linked for a compact how-to: my quick assembly tips.

Trends Watch: New Flavors and Limited Launches to Try Next

When a limited flavor hits shelves, I test how its seasoning plays with my base sauce. I watch news feeds and brand announcements so I can spot two new drops or regional releases fast.

In 2022 the UK rolled out pizza-inspired varieties, including a pizza and a loaded pepperoni option. Those pizzas show how snack makers mix pepperoni notes and oregano to nudge chips toward a pizzeria vibe.

“Launches new” moments to track: pizza-inspired and spicy riffs

• I keep an eye on news and social for launches new that skew spicy—those pair well with a molten dairy layer.
• When two new flavors arrive, I do split-tray testing to see which seasoning matrix works with my sauce.
• Pizza hut energy is simple to mimic: add pepperoni bits, a pinch of oregano, and my regular sauce for instant pizza notes.

How to adapt the drip to new flavor drops

Start small. I run half-batch trials so I don’t waste chips or spoil a game day.

• Adjust salt in the sauce if chips carry heavy seasoning.
• Swap chip flavors but keep my technique—the sauce should stay the constant anchor.
• If a new drop goes national with a deal, I buy extras and freeze bags for later testing.
• Pepperoni-forward flavors like a slightly thicker cheese layer; spicy drops handle a tiny honey drizzle or even an ice cream sidekick for contrast.

Trend	What I try	Why it helps
Pizza-inspired	Oregano + pepperoni bits	Makes chips taste like pizzas without losing crunch
Spicy riffs	Split-tray side-by-side	Reveals which spice blends boost my sauce
Limited launches	Half-batch tests	Preserves supply and fine-tunes balance

Bottom line: trends come and go, but I let news guide experiments. When a brand launches new items, I adapt taste, not technique.

Troubleshooting: Grainy Sauce, Soggy Chips, Not-Enough-Cheese Blues

When things go off-script, I troubleshoot quickly so the tray recovers before guests dig in. Small fixes often restore texture and flavor without a full reboot. Below I cover the common faults and the simple moves I use to bring the build back.

Fixes for separated or gritty cheese

If the sauce turns grainy, I immediately lower the heat and whisk in a splash of warm milk. Gentle heat and gradual dairy help the emulsion come back together.

For a split sauce, I pull the pan off the burner and whisk in a little cream. That extra fat smooths the mixture—just avoid boiling, which forces fat to separate.

Always taste the sauce before pouring and adjust salt. The chips already add seasoning, so oversalting gets worse as the tray cools.

Timing and topping order to preserve crunch

Soggy chips mean excess liquid or slow assembly. Keep a warmed box-style pan ready, pour the hot sauce fast, and finish with cool toppers quickly.

• Hot sauce and shredded cheese first, then a brief reheat to knit layers.
• Apply cold items like a thin ribbon of sour cream last and lightly so they don’t knock the temperature down.
• Drain thin, watery ingredients—extra moisture is the enemy of crispness.

If you’re low on melt, increase base sauce volume and scatter a little more shredded cheese before the final warm-up. Keep a rescue ladle of hot sauce on hand to refresh the surface mid-serve and restore gloss.

Problem	Quick Fix	Why it Works
Grainy sauce	Lower heat + splash of warm milk	Re-emulsifies proteins and fat
Split sauce	Whisk in cream off heat	Increases fat to smooth texture
Soggy chips	Use warm box pan; pour fast; drain toppers	Minimizes moisture contact and preserves crunch

If things go sideways, I pull back to basics: lower heat, patient whisking, and a smarter order of assembly. Those steps usually bring the magic back.

Conclusion

What matters most to me is a tray that arrives hot, stays oozing, and tastes the same from first scoop to last. I build for balance: a hot, silky sauce and layered cheese over sturdy, seasoned chips so texture and shine last.

The sauce and melt let the core flavor bloom, while heat control keeps the taste bright without overcooking. A warm tray, fast assembly, and even topping make snack-bar energy at home.

This method adapts easily. Add proteins, tweak heat, or swap chip styles and you get consistent results. Build it once and you’ll come back to the same simple, repeatable food ritual every time.

FAQ

What makes the “triple cheese” approach different from a regular nacho cheese topping?

I use three textures and flavor layers—creamy cheddar cheese sauce, melty shredded cheddar (or blend), and a punchy grated Romano—to create depth. Each cheese melts and behaves differently, so combining them gives a silky pour, stretchy pull, and sharp finish in every bite.

How do I get heat that builds without overpowering the other flavors?

I layer heat sources: a smoky chipotle or chipotle-based sauce for background warmth, pickled jalapeños for bright acidity, and a small hit of hot sauce for immediate kick. This approach balances heat so it rises gradually instead of dominating.

Which bag size or type of Doritos works best for a party tray versus a weeknight snack?

For parties I pick larger, value-size bags to save time and ensure crisp coverage. For weeknights, a standard-size bag helps keep portions reasonable and reduces waste. I stick to the bold nacho cheese-style seasoning for the best savory base.

Can I speed up the cheese melt in the microwave without losing texture?

Yes. I heat the cheese sauce in short bursts, stirring between intervals. For shredded cheese, I add it near the end and give a brief 20–30 second zap to encourage melt without becoming grainy or oily.

How do I prevent chips from going soggy under the cheese?

I preheat the serving tray and warm the chips briefly to remove chill. I also layer: chips, light cheese sauce, more chips in spots, then heavier sauce. Final toppings go on after a short bake so crisp pockets remain.

What are good protein add-ins that don’t ruin the melt?

Seasoned ground beef or braised beef work well because they release minimal moisture when prepped correctly. Crispy fried chicken or shredded roasted chicken add texture; I keep them well-drained and scatter evenly so cheese still coats each bite.

How do I fix a separated or grainy cheese sauce?

I lower the heat, whisk in a little warm milk or buttermilk slowly, and add an emulsifier like a small knob of butter or a teaspoon of cornstarch slurry if needed. Gentle heat and constant whisking bring it back together.

Which fresh toppings brighten a rich tray without clashing?

I use diced tomatoes, thinly sliced red onion, and lots of cilantro for brightness. A drizzle of sour cream or a light lime crema adds cool contrast and balances fat and salt.

How can I adapt the recipe to be lighter but still flavorful?

I portion carefully, swap full-fat dairy for lower-fat alternatives or use a smaller amount of concentrated cheese sauce, and bulk up with roasted vegetables or extra tomatoes. Lean ground turkey or shredded chicken cuts calories while keeping protein.

What fast-food techniques do I borrow from Taco Bell and Pizza Hut styles?

From Taco Bell I take smoky sauces, sour cream ribbons, and bold seasoning. From Pizza Hut I borrow pepperoni or tomato-forward toppings and a more pronounced layered-cheese treatment. Combining those ideas gives a playful, familiar vibe.

Are there reliable store-bought cheddar cheese sauces and blends I can use?

I look for refrigerated cheddar cheese sauces from trusted brands or deli-style jars with simple ingredient lists. Pre-shredded blends labeled “cheddar and Monterey Jack” or “Italian blend” can speed prep while delivering good melt.

What pairing drinks work best with a heavy, savory cheese drip?

I pair these trays with crisp sodas, light lagers, or an acidic iced tea. The carbonation and acidity cut through fat and refresh the palate between bites.

How do I keep nachos hot and oozy for longer during a gathering?

I use a low oven (about 200–225°F) under a tented foil to keep heat without drying. For service, I refresh with short reheat cycles and keep a small pot of warm cheese sauce for topping as snacks disappear.

Can I recreate pizza-inspired versions with pepperoni and other toppings?

Yes. I swap some of the cheddar profile for mozzarella or extra Romano, scatter pepperoni and diced tomatoes, and finish with an Italian herb blend. That yields a pizza-leaning bite while preserving the crunchy chip base.

What small-kitchen hacks help when I’m prepping in a NYC apartment?

I prep toppings in advance, use a cast-iron or oven-safe sheet to keep heat, and rely on short oven broils to finish. I also serve in stages so the oven space stays reserved for quick reheats rather than long bakes.

How do I scale this for a big game-day crowd without losing quality?

I make cheese sauce in batches and keep it warm in a slow cooker. I spread chips across several trays for even coverage and assemble just before serving. This keeps texture consistent and prevents overcrowding one tray.

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