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How do you nacho?

ipsedixit Dec 8, 2006 09:43 PM

Aside from the usual cheese, guacamole, sour cream, chili, salsa combo of one sort or another, what do you put on your nachos?

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  1. chef chicklet Dec 8, 2006 09:47 PM

    layer, beef, cheese. chips, and salsa, then on top guacamole, more beef, cheese sour cream cilantro, tomatoes and green onions. Lots of cheese, jack and cheddar both. but sprinkle mexican queso on top when done/oh almost forgot the jalapenos!

    1 Reply
    1. re: chef chicklet
      ipsedixit Dec 8, 2006 09:52 PM

      Is that a casserole or a lasagna? :-)

      Sounds great.

    2. Candy Dec 8, 2006 10:10 PM

      I do them the old un-evolved way the way my parents did them. Cut fresh corn tortillas into wedges and quickly pan fry until crisp. Top each wedge with a good sharp cheddar and a pickled jalapeno ring.

      2 Replies
      1. re: Candy
        q
        queenie Dec 9, 2006 01:54 PM

        I'm a nacho purist, too. Quality chips, sharp cheddar & pickled jalapenos. If I ever add anything, it will be finely diced fresh summer tomato sprinkled on top maybe with a little cilantro and sweet Vidalia. Okay - I guess that's almost salsa, huh...

        1. re: queenie
          Candy Dec 11, 2006 12:01 AM

          Yeah the rest of the evoved toppings kind of turn what was something simple in to 1 layer chilaquiles. Not nachos.

      2. Glencora Dec 8, 2006 10:22 PM

        A scattering of black beans. Makes it healthy, no?

        2 Replies
        1. re: Glencora
          Chocolatechipkt Dec 8, 2006 11:21 PM

          That's what I tell myself! :)

          1. re: Glencora
            n
            normalheightsfoodie Dec 12, 2006 04:46 PM

            If you are looking for a healthy alternative, skip the nachos and have some watercress

          2. Veggietales Dec 9, 2006 01:53 AM

            scarily enough, yesterday I fell to my desires and had Nachos from 7-11 with jalapenos and can I tell you it still takes the cake of any elaborate homemade nacho concoction.

            It's that scary nacho cheese that comes from the machine. You know that that stuff is kept at a dangerous temp, optimal for bacteria breeding.

            But I can't say no. Next time I'll get it with the machine chili.

            1. Rubee Dec 9, 2006 02:24 AM

              Spread a layer of chips on a big oven-proof platter. Next, a generous amount of shredded cheddar. Add another layer of chips and cheese, and add sliced jalapenos, and some cooked spicy ground beef, leftover carnitas, or shredded BBQ chicken. Bake at 400 for about 10 minutes. Garnish with scallions and cilantro. Serve with sour cream, salsa, and guacamole.

              2 Replies
              1. re: Rubee
                larochelle Dec 12, 2006 05:44 PM

                I use the broiler so the cheese browns & crisps

                1. re: Rubee
                  hooliganyouth Dec 12, 2006 07:19 PM

                  This is how I make mine. Cheers to ya.

                2. yumyum Dec 9, 2006 08:26 PM

                  I like two different styles of nachos -- each perfect in their own right, just for different food-moods.

                  1 -- "composed" nachos -- freshly fried chips topped with mexican cheese (my local market carries several different quesos) and a perfect jalapeno slice, briefly melted under the broiler. Serve with a squeeze of lime and maybe some pico, but the key is the simplicity. First had these at a fancy resort in Mexico and love to serve a tray as a nice appetizer in the summer with lots of cold beers for my guests.

                  2 -- "train wreck" nachos -- chips, can be store bought, layered in a pyrex with heated up refried beans, seasoned ground beef or leftover carnitas, cheese, and finely chopped white onion with cilantro. Bake until melty and top with thinly sliced scallions, more cilantro. Serve with salsa fresca, sour cream and guac on the side.

                  I love nachos.

                  1. h
                    HillJ Dec 9, 2006 08:32 PM

                    We prefer the chips separate from the layers. So our nacho recipe is more of a casserole with a side of fresh chips. Does anyone else prefer this method?

                    3 Replies
                    1. re: HillJ
                      macca Dec 12, 2006 04:35 PM

                      Yup- that's how I like them, too. We also have what we call "summer nachos". Need a large late or platter.Layer of sour cream, sliced avacado, jalapeno's, fresh salsa, cilantro and topped with shredded cheese. Chips on the side. Serve cold. Great to bring to a cook out. Can add black beans, scallions or whatever you like.

                      1. re: macca
                        larochelle Dec 12, 2006 05:46 PM

                        Where I'm from that's called "7 Layer Dip" (even if you don't do 7 full layers).

                        1. re: larochelle
                          macca Dec 12, 2006 06:15 PM

                          My SIL makes a 7 layer dip- but it is cooked, and includes refried beans. Good- but the uncooked ones are really fresh tasting.

                    2. ballulah Dec 9, 2006 08:42 PM

                      My favorite nachos are like little canapes, maybe they're a little bit "twee" but I don't care, I love them. You have to buy a good sturdy round chip, spread with a layer of refried beans and lay in a single layer on a large baking sheet. Top with cheddar or monterey jack, and chopped green chilies (no thanks, on the pickled jalapenos). Broil until the cheese is melted.

                      I have a million and five variations on nachos, but this is my favorite.

                      1 Reply
                      1. re: ballulah
                        prunefeet Dec 12, 2006 04:47 PM

                        You know this is pretty much how I like them too. I like to spread each with refried beans, top with cheese, and each has to have a jalapeno slice. Chorizo is very nice but optional. I don't like the pile of chips with scattering of cheese or cheese sauce approach.

                      2. g
                        geekgirl Dec 9, 2006 11:25 PM

                        The best nachos are made with a very 'wet' shredded beef, Mexican jack cheese, guacamole, refried beans, sour cream and green onions. Broiled, of course.

                        1 Reply
                        1. re: geekgirl
                          l
                          Loren3 Dec 11, 2006 07:31 PM

                          Unless you are vegetarian! And sour cream ruins them! Makes 'em soggy.

                        2. l
                          Loren3 Dec 11, 2006 07:31 PM

                          One trick is to buy tons of top-notch jalapenos at the farmers market in the summer, and toss them in the freezer. Then, throughout the year you pull one out and slice it with a sharp paring knife and have fresh jalapenos on your nachos.

                          So many dilemmas, though:

                          stacked vs. piled
                          cheese/jalapeno only vs. add ons like beans/beef/chicken
                          fresh vs. pickled jalapenos
                          sharp cheddar vs. jack vs. queso
                          salsa or no salsa
                          broiled vs. waved (as an expedient)
                          and so on.

                          1. happycamper Dec 12, 2006 04:47 AM

                            refrid beans at the bottom to anchor the chips. topped with a layered of sharp cheddar. broil. lettuce, tomato, olives, chili, tobasco, avocado, and sour cream mixed with cayenne.

                            hm mmmmm!

                            1 Reply
                            1. re: happycamper
                              ballulah Dec 12, 2006 04:48 AM

                              Ooooh! I like the sour cream and cayenne idea!

                            2. r
                              RiJaAr Dec 12, 2006 04:31 PM

                              sometimes i layer seasoned ground beef, tomatoes cheese, jalapenos, green onions, peppers, or any combination fo the above, but more often i use seasoned chicken breast, tomatoes and cheese...

                              1. s
                                saeyedoc Dec 12, 2006 04:44 PM

                                Take each individual chip, smear some refried black beans on it, some crumbled chorizo, shredded cheese and roasted and chopped jalapenos, serranos and poblanos. Arrange in a single layer and bake at 425 until hot and bubbly. Serve with guacomole, sour cream and salsa on the side.

                                1. h
                                  Heatherb Dec 12, 2006 05:50 PM

                                  A place near me did them with barbecued pulled pork in addition to all the other traditional fixings. I had one delicious, near-transcendental experience, and then the place closed. Would love to make them at home, but it is very hard to get your hands on good barbecue pulled pork in Jersey. And it seems like a lot of trouble to go through to make it myself just for a plate of nachos.

                                  1. Missy2U Dec 12, 2006 06:10 PM

                                    Mine are a lot like canapes as well - I use good quality round chips, spoon on some salsa, then cover with shredded cheese and bake them. Sometimes I add a slice of jalapeno, sometimes a tiny bit of leftover taco meat, sometimes a bit of green onion. When they're done, I serve them on a plate with a bowl of sour cream.

                                    1. boogiebaby Dec 12, 2006 07:22 PM

                                      Leftover diced steak, refried beans, cheddar and monterey jack cheese, and diced onions on top of yellow corn tortilla chips. Broil until the cheese is melted, then top with shredded lettuce, green onions, sour cream, salsa, and jalapeno rings. Yum!

                                      1. a
                                        andlulu Dec 12, 2006 07:33 PM

                                        Re-fried black beans,grilled chicken,tomatoes & feta.

                                        Mmmm.....

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