How to Make Nachos
A play-by-play to make the ultimate football snack
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
Sprinkle an even amount of beans and meat or seafood topping of choice on top of chips.
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.
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