How do you make nachos ?
- emglow101 Jan 30, 2013 09:47 PM
I asked this question because the few times I have made them. They were limp,and tasteless. A freind of mine buys the chips from a taqueria and uses black beans. Use mexican grated cheese. Don't put the cheese on untill the chips are warm.I heard from someone else. For myself I like some beans,I really like the refried beans, a little jalapeno with cheeese on chips.It's one of these things I call simply hard.
Oven temp?What brand chips to use? Layering the chips? Cheese and beans on each layer? Make your own beans or use canned?What cheese to use?I want to make them for our Super Bowl party. I can get all of the ingredients. Just need to build it. Help
Hot stuff: refried beans, cheese, and meat, any meat works fine. That goes into my oven. Temp doesn't really matter, I just want the cheese to melt. I use whatever cheese I have, which is usually cheddar.
You could layer the beans and cheese, I don't but it works better.
Top with pico de gallo, guac, and sour cream.
Yeah, that's pretty much what I do. I put the whole mess in a cast iron skillet and bake. I've found this helps keep the whole mess warm and melty. I usually use round corn chips; I found they break off less than the triangle shaped ones. I only use the triangle shaped ones when I'm doing the original nacho recipe that called for tortillas cut into quarters, fried, each topped with some cheese and a single slice of jalapeno.
Here's a recent discussion, with a lot of solid thoughts: http://chowhound.chow.com/topics/879957
Otherwise, . . . .
I like a low oven 275 to 300.
I usually make the chips & the beans (or whatever meat toppings - nachos are kinda a "leftovers" food).
Cheeses can be varied according to toppings.
I love nachos, but I think they're a hard food to serve in a group setting, because you only have a small window between nice melty cheese and one big clump of stuck-together chips. I would opt for something like 7 layer dip, or do some kind of queso dip in a crockpot. You could have meat, beans, salsa, guac, sour cream and olives on the side for a nacho bar.
I agree, much easier for a crowd.
That being said, when I make nachos (which is usually for two), I lay out the chips on a cookie sheet, toast under broiler just a little, put sliced cheese on the chips, broil until melted, and top with hot (stove top) refried beans, avocado, tomatoes, salsa, and sour cream. This way the chips stay crispier.
If I really wanted that nacho experience for a crowd, I would do chalupas. Brush corn tortillas with oil, both sides, and bake at 350. You can do this a few hours ahead. The corn tortillas stay crispy.
When ready to serve, top with hot refried beans, grated cheddar, lettuce, tomato, salsa, avocado, sour creme, etc.
The corn tortillas hold up much better than chips do.
Cook up ground beef, onions, mushrooms jalapenos to top on nachos (as flat as possible on baking sheet). Add cheese, bake.