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Jan 14, 2014 07:37 AM

Alternative Nacho Recipies

Hey Everyone,

I'm a Nachos fanatic! I've been lately experimenting with different variants on nachos. I usually go for the standard ground beef with assorted veggies (onions, tomatoes, green onions) but I also tried making pulled pork nachos.

Does anybody have some other nacho recipes they'd recommend? Anything crazy or out there?

Thanks in advance!

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  1. I had one with pulled pork, pineapple, jalapenos, cheese, black beans, and some kind of white sauce. Maybe ranch.
    Better than it sounds but we decided not to return to that restaurant.

    The pineapple had a lot of potential.

    1. How about more foundational elements?

      Tried the impact of different chips? Tried making your own? (Seems overkill, but if you're a "fanatic" then maybe?)

      What about cheese? Tried composing a custom nacho cheese sauce using sodium citrate? Lots of interesting potential here - parmigiano-reggiano and smoked gouda nachos? Sounds weird but it could work :-)

      3 Replies
      1. re: davis_sq_pro

        Making cheese sauce like queso dip from Land O Lakes American cheese is easy. Brown some mexican chorizo removed from casings.

        Use a deep fryer to make chips. Use homemade fried potato chips instead of tortilla.

        Use traditional nacho toppings but on french fries.

        1. re: melpy

          "Making cheese sauce like queso dip from Land O Lakes American cheese is easy."

          That's because American cheese is a processed cheese product. I'm talking about taking cheeses you wouldn't typically see used for nachos and putting them through that same process. (Emulsification with sodium citrate, thickening with a carrageenan or xanthan gum.) This lets you achieve the same texture while opening the door to a huge variety in terms of flavor.

          1. re: davis_sq_pro

            Yes, I was not disagreeing with you.

      2. very down market....but I love equal parts canned green enchilada sauce to a meltable cheese food. Either velveeta or american. Top with sour crean and diced raw white onion. Put on your "fat" pants.

        1. I really like these - shredded chicken and green chile-cheese sauce.

          (Note that the recipe should specify "4 C jack cheese, divided" - do not throw it all into the cheese sauce!! I know from experience that makes a gloppy mess!)

          1. Indian nachos with lamb qeema, onions, tomatoes, cilantro, jalapenos and cheese. Tamarind chutney and yogurt stand in for salsa and sour cream.

            6 Replies
            1. re: JungMann

              That sounds really tasty. Take it one step further and sub crispy poori for nacho chips?

              1. re: JungMann

                Oh. My. Goodness.

                What would you put this over? Pita chips?

                1. re: rabaja

                  I usually make this in a quesadilla so I think tortilla chips should still work. It's a good mix of East meets West.

                2. re: JungMann

                  and i was thinking Mediterranean Nachos…
                  pita chips, with a slightly looser hummus (thinned with a little olive oil and white balsamic vinegar), chopped tomatoes, sundried tomatoes, kalamata olives, feta or goat cheese, shredded lettuce, roasted garlic...

                  1. re: Emme

                    Oh yes!

                    I use pita chips as a nacho base often. With shredded mozzarella melted onto the chips, then add toppings after. Drizzled with thick balsamic glaze.

                  2. re: JungMann

                    oh Hell yeah -
                    chopped up chicken boti
                    lots of diced serrano
                    fried red onion
                    light hit of tamarind chutney - YES,YES, YES!
                    Need to figure out a cheese.
                    and RAITA!!!!!!!

                    For a "pulled pork "route..."
                    sub nihari
                    Oh HELL yeah!! Jungmann, seriously, you just made my superbowl. Might be "ho-hum" to you, but you just totally gave me something to run with.

                    Papadum would abviously be the 'legit' choice for the chips, but I'd still go with the thick, hearty tortilla chips I can get around here (not the standard grocery store brands, but the super crunchy, thick, real, fried tortilla kinds you can find.) Jungmann, you just got me excited to make something - hasn't happened in quite a while.