How to Make Nachos

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Photo: jeffreyw on Flickr

Fully loaded nachos are the ultimate football food. Ask, like, anyone.

 

Nachos are kind of a free-for-all when it comes to toppings, but there are some specifics involved when making this multi-tiered snack. The good news: you don’t have to measure a thing, add toppings to whatever degree you prefer, or simplify and use what you have on hand.

If you thought nachos were only to be ordered at sports bars, think again. With limitless possibilities, you can craft your own version, guaranteeing that what’s on the screen won’t be the only star attraction.

Here’s what you’ll need:

• tortilla chips
• canned black or Pinto beans, rinsed and drained
• A meat topping (optional); traditional ground beef or diced grilled chicken are fine but we prefer crumbly and flavorful sautéed Mexican chorizo or seared shrimp
• a combination of shredded cheddar and jack cheeses, or chile con queso (check out our homemade version here)
• tomatoes, seeded and diced
• scallions, thinly sliced into rounds, pale green and white parts only
• pickled jalapenos (optional)
• sour cream
• guacamole or diced avocado

Start with a layer of tortilla chips

Spread tortilla chips across the bottom of an oven-proof dish. 

Add beans and meat

Sprinkle an even amount of beans and meat or seafood topping of choice on top of chips.

Cover with shredded cheese and broil

Evenly cover chips, beans and meat or seafood with shredded cheese or chile con queso. Place dish under broiler until cheese is just melted and bubbly. Overcooked cheese hardens quickly and makes it more difficult to pull the chips apart. If using chile con queso, skip this step. 

Garnish

Remove nachos from broiler and garnish with equal amounts of tomatoes, scallions and pickled jalapenos or avocado. Spoon dollops of sour cream and guacamole over nachos, and serve immediately.