ULTIMATE Macho Nachos Recipe (2024)

FAQs

What is the secret to making good nachos? ›

Nachos with kid-favorite toppings including beans, cheese, lettuce, tomatoes and a dollop of light sour cream.

* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings.

The cheese: I'm big fans of Monterey Jack and cheddar, but your options are limitless—just make sure it melts! If you want something a bit spicy, Pepper Jack is a great alternative. The only cheese I recommend that defies the melt rule is cotija.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

Chilaquiles – the real Mexican nachos.

Black olives. Also cheese, onions, lettuce, and jalapenos.

Some nacho recipes will call for broiling, but we usually recommend baking instead. It may take a bit longer, but the cheese will melt more evenly, and the toppings will warm up thoroughly this way. If you do choose to broil, be sure to keep a close eye on the nachos, as they can burn quickly.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

Should I put parchment paper under my nachos? ›

Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.

Asadero Cheese

It elicits a subtle tanginess that offers a little more dimension than Oaxaca cheese. Because of its spectacular melting properties, it's an ideal base for queso on nachos, burritos, tacos, enchiladas or any Mexican dish.

Since then, the unmistakable aroma of Ricos Nacho Cheese Sauce has become synonymous with the joyous spirit of entertainment venues, sports arenas, and movie theaters across the globe.

Best Tortilla Chips for Nachos: Santitas Tortilla Triangles

These chips don't have a ton of flavor on their own, but the crispness and sturdiness of these chips make them the perfect vehicle for carrying hefty dips or nachos loaded with all of the toppings you enjoy.

As many as you like. I usually have one layer of chips, then cheese, more chips, meat of choice, choped tomatoes, onion, cliantro, salsa and sour cream. How do you make nachos that stay nice and crunchy while you're eating them? Pretty much every single item in your nacho toppings will have some degree of moisture.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

It will only take about 5 to 10 minutes, so don't go too far! Don't add the cold/fresh toppings until AFTER the nachos come out of the oven. Add the toppings RIGHT before serving so the chips don't get soggy, especially with toppings like sour cream, salsa, and tomatoes.

If you feel like revving up your nacho game, try topping them with grilled shrimp, doused in lime juice and some chipotle chili powder. Add grated Monterey Jack, sliced avocado, some seeded and sliced jalapenos and queso fresco to top it off.