Salty, creamy, crunchy and bright: Those are the tastes a good pile of nachos should bring to the party. âBuenos Nachosâ author Gina Hamadey says this Super Bowl snack favorite is all about the cheese, but those of us who have experienced congealed cheddars and soggy-gloppy, stuck-together chips realize itâs more about the good distribution and harmony of the components.
Where to start? Right here. With a little finesse applied to each part, you can present a winning platter on Game Day.
Sturdy corn tortilla chips will stand up to melted cheese and moist toppings. (Note: âRestaurant-styleâ on the package does not mean sturdy.) It takes about 10 minutes to make your own.
Cut 6-inch fresh corn tortillas into quarters (wedges), and fry batches in a few inches of vegetable oil until golden brown. Drain on a rack set over paper towels, and salt right away. Or spread the wedges on a baking sheet, spray with cooking oil spray and toast till golden in a 400-degree oven. For a quick alternative, use store-bought fried tostadas, broken into big pieces.
Shred blocks of Monterey Jack and Colby cheeses; itâs best not to use pre-shredded cheese, because itâs typically coated with some type of starch or cellulose powder. American cheese melts evenly.
Fresh, crumbly queso fresco-type cheese should be sprinkled on top just before serving, or served alongside.
A thin cheese sauce that clings to chips, doesnât congeal and can be flavored with pepper purees works well for individual helpings; you can keep the sauce warm in a slow cooker.
Leave sour cream and guacamole on the side, for serving. Or instead of using guacamole, try grilling chunks or slices of lightly salted avocado just long enough for them to pick up a little char.
Fresh jalapeño slices can bring uneven amounts of heat; use pickled jalapeño slices, which provide a nice acidic touch. Roasted, salted pepitas add crunch and color. For folks who donât like cilantro, try coarsely chopped curly parsley (which wonât wilt like flat-leaf parsley).
For an acidic DIY alternative, use slivers of pickled onion or a squeeze of fresh lime juice over each layer of cheese.
Fresh salsas need to be added at the last minute, as they will dampen a nachos pile. Use a slotted spoon, or drain the liquid from the salsa before using.
At home, nachos are often constructed over the expanse of a rimmed baking sheet. (Line the pan with parchment paper, for easy nachos transfer to a platter.) For better coverage, spread a single layer of tortilla chips, then scatter a minimal layer of your melting cheese of choice, making sure to coat the chips on the edges.
Bake in a 300-degree oven until the cheese has melted, then scatter your beans or meats and vegetable toppings over the cheese. Let it sit for 5 to 8 minutes, then repeat with one or two subsequent layers.
When youâre using a pourable cheese sauce, layering is less important than building the pile strategically so that at least half of each chip is coated. Distribute toppings over the top layer.
Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.
The ideal specimen is medium-thick. Greasy, thin versions–like the ones some restaurants fry in-house–wont hold up here. Im into Tostitos Simply Natural chips.2. The Cheese
You want shredded or pulled meat for easy building and eating. Pork is my gold standard–it crisps up nicely but remains juicy under blasts of cheese-melting heat. Try our carnitas, or buy pulled pork from a barbecue joint. Omitting the meat is fine, too; just dont anger the nacho gods with tofu.4. The Fixings
Nachos may flourish in sports bars alongside jalapeño poppers and chicken tenders, but I give them the consideration of a four-star meal. You cant just dump chips and cheese together and expect crunchy-melty-salty-spicy excellence. After years of experimenting for my annual nacho party (held during one very big football game), Ive landed on a few rules for each component.The Five Keys To Reaching Nacho Nirvana1. The Chip
Nachos leave room for personal preferences (switch up the fixings, use a different chip), but proper assembly is nonnegotiable. Start with a baking sheet: You need surface area, plus it makes a statement to present a tray of nachos that generous. Spread out a layer of chips, followed by an even distribution of meat and beans, then lots–I mean lots–of cheese. Complete coverage guarantees you dont commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake. Pour yourself a Margarita, let guests yank out a cheesy chipful, and watch them go nuts. Get the Recipes
Liquid cheese, the kind that comes in a side compartment at the concession stand, tastes like candle wax. Gruyere? Save it for grilled cheese. I go for a blend of sharp yellow cheddar and Monterey Jack; they melt well and arent overpowering.3. The Meat
When youâre using a pourable cheese sauce, layering is less important than building the pile strategically so that at least half of each chip is coated. Distribute toppings over the top layer.
Shred blocks of Monterey Jack and Colby cheeses; itâs best not to use pre-shredded cheese, because itâs typically coated with some type of starch or cellulose powder. American cheese melts evenly.
Fresh, crumbly queso fresco-type cheese should be sprinkled on top just before serving, or served alongside.
Fresh salsas need to be added at the last minute, as they will dampen a nachos pile. Use a slotted spoon, or drain the liquid from the salsa before using.
At home, nachos are often constructed over the expanse of a rimmed baking sheet. (Line the pan with parchment paper, for easy nachos transfer to a platter.) For better coverage, spread a single layer of tortilla chips, then scatter a minimal layer of your melting cheese of choice, making sure to coat the chips on the edges.
What order do you layer nachos?
FAQ
Do you put cheese or toppings first on nachos?
How do you layer nachos so they don’t get soggy?
How do you layer nachos?
The key to layering the nachos is to first cover the chips with cheese. As the cheese melts, the fat will rise to the surface, creating a moisture barrier so that the chips don’t get too soggy. The shredded chicken is relatively dry, so that goes on top of the cheese. Proceed with another layer of chips, cheese, and chicken.
Can you put cheese on nachos?
Do: Pay attention to how you layer. If you’re using grated cheese instead of cheese sauce, sprinkle one to two layers of that shredded cheese on the chips. If you’re using meat (or a meat substitute) and refried beans, they should be heated up and go on next before popping the nachos into the oven.
How do you eat nachos without overcrowding?
Don’t overcrowd your nachos. Build them on a cookie tray in layers–first tortilla chips, then grated cheese, followed by a two or three minutes in a very hot oven to quickly melt the cheese on the first layer. Then take it out of the oven and repeat with more layers. Never used canned, pre-sliced black olives.
Should nachos be plated in layers?
Or maybe any of the dozens of other nacho variations? While there are many unanswered questions, one hard and fast rule has emerged: Nachos should be plated in layers instead of being a pile of chips with everything else thrown on top.