Ask and you shall receive! This morning we talked about nachos, again… it’s a pretty common theme on the show. We’ve received several phone calls asking for my recipe. While it’s not really a “recipe” because it’s so customizable, here’s my technique to get the perfect nachos, every time.
Preheat the oven to 275 degrees
Layer tortilla chips in a single layer on a baking sheet. This will take more time than just throwing some chips on there. It’s an important step! It’s the base for the nachos, so take the time to do it right. One layer! Try to fashion them so that no baking sheet is peeking through. You don’t want to lose any cheese. But one layer. I like blue corn tortilla chips. They stay really crunchy. Use whatever you like. Some people like Doritos, so use them if you do.
Spread shredded cheese all over the chips. Make sure not to miss any chip! You don’t want any chips left without cheese. You will have wasted a chip at that point. Put a lot on. There’s no such thing as too much cheese. And use whatever cheese you like. I’m a Monterey Jack kind of a girl. Cheddar is good too. And cheddar jack or Colby jack. Mozz is not strong enough. Don’t be a fool and use that.
Layer your protein on. I like chicken. You could use beans, pork, steak, a combination of several. They’re YOUR nachos, so make them how you like.
Another layer of chips! You have to be delicate with these. You don’t want to knock down all your hard work so far. It’s like chips and cheese Jenga. Be careful and keep them in a single layer, completely covering the previous layer.
Add more cheese and protein.
Pop it in the oven until the cheese is melted.
Top it with fresh veggies of choice. I like chopped tomatoes, onion and cilantro. Don’t dump salsa on there! It will make your nachos soggy! The whole point of baking them is to keep them from getting soggy. Don’t ruin all that work by sogging them up.
Keep the sauces on the side! I like guac and salsa. Some people like sour cream, too. Use these for dipping. Maybe even give each person a little ramekin of the sauces so you don’t contaminate each sauce with another sauce.
Eat them! Enjoy and savor every bite. But, go kinda fast. Once the cheese gets hard, they don’t taste as good. But, they are still pretty good.
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