How do you make nachos ?

[emglow101]

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

[speakhandsforme]

I make white bean chicken chili, wait until I'm sick of eating the leftovers, then scoop it into a bowl using a slotted spoon (so the broth stays behind). Add nacho "cheese" from the jar, microwave, stir, and dip chips in ;)

[fldhkybnva]

I'd love to hear your recipe for white bean chicken chili.

[Midlife]

General thoughts - It would seem that the only thing you could use for nachos that would make them come out soggy would be anything liquid (or anything that could exude liquid when cooked).

If you make sure that you drain any whole beans thoroughly, remove the seeds and juice from any tomatoes you might add, and don't use an overly runny re-fried bean mixture (if that''s your choice) you should be fine. Unless you LIKE burned chip edges, temperature shouldn't be critical. Just don't let things get dried out or (the opposite) cook too quickly for adequate heat through. Enjoy!

[boyzoma]

We always had so much left over and soggy chips are not good the next day. So our version is now a de-constructed Nacho. On a large plate, spread refried beans. Top with browned ground beef, then shredded cheese. Microwave till cheese is melted and refried beans and beef are warm. In separate dishes are shredded lettuce, diced tomato, diced onion and sliced olives. This way, it's easy to reheat the leftovers and each person can build their own. While this is being prepared, warm chips in a single layer in the oven. Serve with side condiments of sour cream, guac and salsa.

[CDouglas]

I think this might be what you are looking for:
http://homesicktexan.blogspot.com/200...

I have made these several times and they were fantastic. Making the chips from corn tortillas will bring it over the top but using your favorite tortilla chips works as well. If find that the refried beans spread more easily if you heat it prior to use.

[khimaerical]

In case you haven't figured out what works for you yet, this is what I used to do whenever my sister requested nachos, using store bought chips and re-fried beans as well as green onions, sour cream/Greek yogurt, guacamole, tomatoes, and jalapenos.

It’s a bit of a PITA, but I would smear re-fried beans on each (each!) chip using a spatula and would place it on a pizza or cookie sheet; once I had a layer of nachos with beans, I would put on grated cheese and start another layer. It wasn't difficult as much as time-consuming.

I usually made two or three layers, depending on the size of the sheet and the number of people eating. Unfortunately, I cannot remember the oven temp, but I think it was around 200°F or so and I just kept an eye on it – the nachos getting warm and the cheese melting.

After taking the sheet out of the oven, I scattered chopped green onions, tomatoes, and jalapenos on the nachos and dolloped the sour cream/Greek yogurt and guacamole in the middle. The sheet would go directly on a trivet and people just helped themselves.

It worked for most people because some of the nachos remained crispy and hard and others softened as they were loaded down w/ more of the beans and cheese and by the centre. And pretty much, because it was nachos to eat that they didn't have to make! Hope that helps...

ETA: and of course salsa or pico de gallo went on the nachos along with the sour cream/Greek yogurt and guac!

[tim irvine]

I am a picky nacho builder. Local chips, each with a hearty schmear of frijoles topped with a little sour cream and a chunk of jalapeño, add a chunk of fajita or a cube of chili meat if available, grate cheddar over a tray of non-overlapping nachos, and broil. Add guacamole if available. Eat straight from jelly roll pan. Nachos never make it out of the kitchen.

[pdxgastro]

Surely the cold/perishable items, sour cream, guac (and salsa), get put on after the heating and melting no?

[fldhkybnva]

Any preferences for single vs multiple layer? Perhaps I should try single layer

[Bacardi1]

I always do a single layer. No need to be anal about it - the edges can overlap a bit - but you end up with crisper chips & everything is easier to eat. The only con is depending on how many folks you're feeding, you may have to make several batches.

[MGZ]

Single layer is certainly more forgiving when using commercial chips. Perhaps you could do more than one tray at a time?

[gfr1111]

MGZ,

You wrote, "when using commercial chips." How do the commercial chips differ in the way they react to having stuff poured on them, as opposed to homemade chips?

Thanks,

[MGZ]

I find that when I fry corn tortillas, they are thicker, harder, and denser than anything I can get in a package.

[wyogal]

I've made them over the years, and I just don't like the stuff served together, limp chip syndrome.
I like to serve all the mixin's separately, I do melt cheese over a single layer/ very slightly overlapped, home fried corn chips. Folks can make 'em how they want 'em, mix it on their own plates.

[512window]

Make your own chips.

Heat up a can of refritos with salsa, onions, and jalapenos.

Make the cheese into a thin cheese sauce.

Put the beans in the center of a large bowl. Put the chips in rings around the side of the bowl. Pour the cheese over the top.

[GraydonCarter]

Ah, the reason for the cheese sauce is so they don't stick together, stay gooey longer, and don't turn into a hard, crusty clumpy mess .

[mrssamiam]

I use a pizza pan or cookie sheet and spread the (Tostitos) chips, add grated mexican cheese blend (fine shred if you can get it, I use a local store brand) then broil until bubby. Move to serving platter then add (microwave-warmed) beans, chopped tomatoes and jalenpenos. Salsa, guac and sour cream are on the side. I use canned beans and commerical sour cream but home made salsa and guac.

[fldhkybnva]

How long do you broil? Low or high? I broiled and got melted cheese on top with stone cold on the bottom.

Also what are toppings do people add prior to baking/broiling? My mom likes warm salsa so always put that on as well as jalapeños and any meat. Any others? Of course the guacamole and sour cream should be on the side

[MGZ]

The possibilities for toppings are practically without limit. As I posted in the thread I linked above, I've used lobster, crab, pork, turkey, chicken, mushrooms, etc. Hell, pork roll or spam could work great. Nachos are an excuse to be funky and creative.

[Bacardi1]

I never thought of seafood as a nacho topping until I had some wonderfully simple crabmeat ones at a restaurant a few years that I now duplicate frequently.

Basically just the chips sprinkled with lump Blue-Claw crabmeat, crumbled goat cheese, & shredded mozzarella. Bake in oven until chips are toasty & cheese is melted.

Serve with bowls of pico de gallo (or salsa) & guacamole on the side.

[biondanonima]

If you do more than one layer of chips and cheese, you'll need to bake at a moderate temperature (350ish) to get everything melted before the top layer burns. You can then broil briefly if you like a little bubbly browning. Someone's suggestion of doing them in cast iron so that things stay warm is a good one - it keeps the cheese gooey longer.

As for toppings, it really depends on what you like and how heavy loaded you want them. Meat and beans have a lot of moisture, so they tend to make the chips a little soggy - some people like that, some don't. Sour cream and guac definitely need to be on the side, but otherwise, it's up to you.

[fldhkybnva]

OK, thanks. I guess I do make a great nachos as my SO reminded me in response to my mention of posting here. For years (though we haven't had it in a long time so I guess that's why I forgot about it) we did a stove top queso blanco sauce, topped chips with ingredients and poured the sauce on top. They were delicious but I think I remember a few sog issues and for some reason a few weeks ago didn't even think of going that route.

[fldhkybnva]

Yes, help! I was so excited to make nachos a few weeks ago for a football game watching snack and it was a disaster. A friend recommended low broil vs bake. I layered the cheese and chips and other toppings to bake and in they went. When the cheese on top was melted I removed from the oven and carefully put on a plate and on my lap. I removed the first chip and met a pile of chips and unmelted cheese. I stuck them back in the oven to melt and of course the cheese on top turned into a hard, crusty clumpy mess which found the trash can. The substituted chips and dip was OK but I'd love to figure out how to make nachos. I must admit though - as a kid we loved microwave nachos so I might just resort to that.

[GraydonCarter]

What happened to chips? There are only a few bags of plain (non-flavored) chips, in smallish bags. I remember the big bag of low-sodium chips marked "Restaurant Style" but haven't seen them lately.

[Maximilien]

store bought commercial chips,
store bought commercial salsa.
store bought commercial grated cheese.
store bought commercial sour cream.
home made guacamole.

Chips placed on a single-ish layer in a baking dish that can be brought up to the table.
I like to have a bit of salsa on each chips so that they are a bit soft; put the cheese on top, pop in the oven until cheese is nicely melted.

No need to be fancy.... wash it down with your preferred beverage.

:-)

[thymetobake]

......

[chowser]

Cook up ground beef, onions, mushrooms jalapenos to top on nachos (as flat as possible on baking sheet). Add cheese, bake.

[sedimental]

I like napolitos, pepperoncini, pickled jalapeño or other pickled veg sprinkled in there too. Gives a nice "punch" of flavor to wake up beans and cheese.

[youareabunny]

+1 particularly the pickled peppers.

Sometimes When I make seven layer bean dip I add some of the pickled jalapeno juice to the beans...

[gmm]

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.

[thymetobake]

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.

[MGZ]

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).
Layers.
Cheeses can be varied according to toppings.

[MGZ]

For a twist, some might find this interesting:

http://www.nytimes.com/video/2013/01/...

[jaykayen]

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.

[monkeyrotica]

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.