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Nov 30, 2012 09:02 PM

what makes good nachos?

Just had the worst nachos ever at a bad mexican place. I want to know what makes good nachos? Is it single layer chips, with cheese on each one? Is it loaded chips with beans, meat, guac, and all the other good stuff. thanks rodeo

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  1. Chips still crispy...cheese still gooey and runny covering most of the chips...a little salsa on them heating, but not enough to make it sloppy..
    sour cream, guac, salsa on the side

    1. The only nachos I eat nowadays go like this: put best quality tortillas chips (home fried from fresh tortillas would be optimal) on cookie sheet, spaced slightly apart. Top each one with a bit of good refried beans (homemade black beans would be optimal). Top that with a bit of aged Cheddar cheese and one slice of pickled Jalapeno. Bake in very hot oven until cheese melts. Serve with homemade pico de gallo.

      6 Replies
      1. re: escondido123

        The homemade refried beans make the dish for me. Plus the leftovers make a perfect vessel for fried eggs the next day.
        I start by making up a batch of refried black beans with onions, jalapenos and lots of cumin, spread a tsp. of the beans on each chip, top generously with grated cheddar and Monterey Jack cheese, cover loosely with foil and bake in the oven at 300 for about 20 minutes. When it’s done, I sprinkle diced sweet onions and tomatoes all over the nachos and serve with sour cream on the side.
        Sometimes I switch it up and make a cheese sauce from the cheddar and jack mixed with a roux. The chips, spread with the refried beans, bake in the oven for about 10 minutes in the oven covered with foil. Then I sprinkle them with the onions and tomatoes and pour the cheese sauce all over the whole delicious mess.

        1. re: EM23

          Why covered in foil? I would think that could make the chips soggy.

          1. re: escondido123

            I started to do it when some of the chip edges would get a bit burnt but, come to think of it, I do use a thicker chip now, so maybe I'll leave the foil off next time to see what happens. They don't get soggy as the foil is just loosely tented, not tucked in enough to cause steaming.

            1. re: EM23

              Burnt edges on almost anything are something I happen to like :)

                1. re: escondido123

                  Ah, there we part ways, my friend. I like my chips unblemished.

        2. Chips.

          With good quality chips - thick, crunchy and redolent of fresh roasted corn - everything else is negotiable.

          1. By my personal preference -

            Good chips, ideally homemade, not piled too dep. Shredded cheese with some flavour, absolutely not any sort of cheese whiz style goop, not pre-grated either. A judicious amount of non soggy toppings - sliced pickled jalepenos (drained well), chopped green onions, mixed with the cheese. Cheese scattered relatively evenly over the surface. Cooked until the cheese is well melted and just starting to brown. Served immediately with home-made pico de gallo salsa and guacamole on the *side*. No sour cream anywhere near the platter.

            I don't like nachos with wet toppings - chili, or salsa or guacamole, or whatever - on the chips, because it makes the chips soggy, makes it harder to eat, and I find it makes them too heavy. And I'm not fond of sour cream in general.

            Worst nachos that aren't actually toxic - overly salty stale chips from a bag, doused in cheez-whiz like orange goop and microwaved until soggy, allowed to cool, and served with jarred salsa.

            2 Replies
            1. re: tastesgoodwhatisit

              "I'm not fond of sour cream in general."

              I suggest that you try Kalona Supernatural sour cream. It is unlike any sour cream you've ever experienced and may change your mind. It did mine:

              1. re: MGZ

                I figure that give that basically the only two foods I actively dislike are sour cream and plain yoghurt, I can keep my two dislikes. :-) Plus, I have to make an hour an a half round trip to a specialty store to find *any* sour cream, and they only sell one brand.

                (I don't know what it is about those two things, but they are literally the only foods I will scrape off a dish where food poisoning is not a worry. And I like some pretty out there stuff, by western standards).

            2. Great nachos need to be fresh, crisp, and not greasy ... all else is secondary.