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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.

                  3. Here's a thread with some good ideas http://chowhound.chow.com/topics/893839

                    I'll throw in duck nachos.

                    1. I saw a version of nachos where instead of chips they used sweet potato skins- like for twice baked potatoes- and then topped with a cuban black bean sauce and the usual veggies, sour cream etc

                      1. I'm a purist when it comes to nachos: tortillas cut into wedges (ok, I use tortilla chips most of the time) arranged separately on a baking sheet, with a small piece of cheese and a slice of pickled jalapeno on each. For variety, vary the type of cheese, or use a salsa instead of the jalapenos. More elegant and easier to eat as a finger food. And if you have home-made tortillas it lets their flavor come through.

                        1 Reply
                        1. re: tardigrade

                          tardigrade, these are also my go to nacho, the classic Tex-Mex nacho. I've been awash in raw oysters lately, so I attached a raw one in between the cheese and jalapeno, and I have an oyster nacho. I do them in the toaster oven just until the edges curl. This is an inspiration I got from an upscale Tex-Mex place, El Tiempo in Houston that uses fresh jumbo lump blue crab meat.


                          1. re: weezieduzzit

                            hah! weezie, i was just trolling for totcho suggestions and found this. i'm actually going to finally make these on Sunday, for a housewarming party my friends and i are throwing for another dear friend. i'll let you know how they turn out!

                            1. re: mariacarmen

                              reporting back - they were great, and I may reprise them this weekend for the BF as he didn't get to try them.

                              Plain old Ore-ida tater tots, baked per directions for about 25 minutes, put into a casserole, spread shredded Colby cheese all over and put back in the oven to melt, then topped with homemade roasted tomato/onion/garlic/jalapeno salsa, crema, diced tomatoes, diced jalapenos, and homemade guac. Yum.

                                1. re: nothingswrong

                                  whoa!! i'm not sure how i feel about that! could be very good.... but maybe too carby....?? thanks, nothingswrong!

                                  1. re: mariacarmen

                                    I know, even I thought they looked like overkill but I couldn't help bookmarking.

                                    I've tried several incarnations of potato sandwiches--potatoes on a burger bun, potato in pita, potato hoagies.

                                    Of course Jim Lahey's potato pizza.

                                    TBH I don't like potatoes + bread in one bite.

                                    Only good potato + other starch combos are:

                                    -Potato tacos (THE BEST THING EVER!!!!!!!)
                                    -Crispy roasted potatoes tossed into pasta (really good with some rosemary, garlic, cheese)
                                    -Potatoes and rice, in many forms
                                    -MASHED POTATO NACHOS dammit

                                    1. re: nothingswrong

                                      potato tacos are amazing!

                                      and "my people" (south americans) are infamous for pairing rice and taters on the same plate.

                                      and, like rabaja, I think a fried egg could only enhance any of these.

                                      1. re: mariacarmen

                                        Potato tacos are truly delicious. People scoff at the idea but once they try them, they agree. I love that.

                                        I make them both the way a good Mexican friend showed me (his grandmother's recipe--mashed white potatos in corn tortillas, deep fried, then opened and filled with cheese and salsa), or I make them by roasting/pan frying wedges or cubes of 'taters. My favorite is with roasted carrots, I love the salty-sweet-savory thing. Sometimes I add other roasted veg like zucchini, corn, etc. then top with a tiny bit of white cheese and hot sauce. So so good!

                                        1. re: nothingswrong

                                          you know, I've never tried the mashed/fried, just cubes fried.... mmmm something to look into.....

                                          1. re: mariacarmen

                                            Oh my god, don't do it. It's really dangerous. Like a creamy French fry in a taco. It really "works" somehow, once you take your first skeptical bite.

                                            It's perfect drunk food, or so I've heard.

                                            1. re: nothingswrong

                                              damn you - "creamy French fry in a taco"???? i'm not made of wood you know!

                                              1. re: mariacarmen

                                                Gah!!!!!! You should take one for the team and eat these for me: http://www.saveur.com/article/Recipes...

                                                I've been staring at them for ages.

                                                My friend's Mexican grandma made them with literally just mashed potato, s+p, but I don't doubt others season them with spices like the Saveur recipe.

                                                1. re: nothingswrong

                                                  oooooh.... stop it! you evil temptress! I don't need to add another carb to my repertoire!

                            2. Carne asada nachos and it's cousin carne asada fries.

                              Use either tortilla chips or french fries (seasoned twister fries are awesome) as the base. Top with carne asada that's been chopped into bite site dice. Follow that with nacho cheese sauce - "queso" works but the canned stuff is even better, shredded cheddar, pico de gallo, gucamole, sour cream, chopped green onions and a few sliced black olives.

                              1. Don't know if this qualifies as nachos, but what about blue cheese melted over thick-cut potato chips? I had a friend who always served them at her get-togethers and people loved them. I've seen versions on some bar menus as well. If that's not enough fat for you, you can crumble some bacon on top.

                                1 Reply
                                1. re: gmm

                                  I've seen something similar called "potachos" in Nova Scotia once. I think they'd be too salty, but tastes differ.

                                2. Two suggestions. The first comes from a local restaurant menu and depends entirely on the quality of your 'cue'. the BBQ pork in this case refers to Eastern NC pulled pork.

                                  topped with fresh jalapeño, white cheddar,
                                  cojita, pico and sour cream
                                  choose BBQ pork, chipotle chicken or black beans"

                                  You could also try these Korean-ish duck nachos. Definitely a little bit out there.:

                                  3 Replies
                                    1. re: Dirtywextraolives

                                      You would be right. I just did a cut and paste from the restaurant's website (hence both the quotation marks and the odd layout) without re-reading it. I never noticed the typo before.

                                      1. re: rockycat

                                        No worries, just thought there may be another kind of Mexican cheese I needed to check out ;)

                                  1. I haven't made these but I thought they sounded good.

                                    Sweet & Spicy bbq chicken nachos


                                    1. I've made BBQ nachos, where you drizzle them with BBQ sauce and ranch dressing, very tasty. Can also add cooked BBQ chicken pieces to it.

                                      I've also seen Peking duck nachos, drizzled with hoisin.

                                      How about pizza nachos with marinara, crumbled cooked spicy Italian sausages, olives & mozz + provolone or fontina?

                                      Or tuna melt nachos? Easy on the mayo?

                                      1. Totchos: nachos using tater tots instead of tortilla chips as the substrate. Be sure the tots are very, very crispy.

                                        4 Replies
                                        1. re: Erika L

                                          I like using French fries or kettle chips..... Tots, due to their shape, seem like they'd fall apart or not hold the. Toppings very well. Potato skins, on the other hand, would also work well.

                                          1. re: Dirtywextraolives

                                            Watch out! You're getting close to re-inventing poutine with the French fries!

                                            The potato skin variation sounds good - do you deliver :)

                                            1. re: tardigrade

                                              LOL, I love a good poutine! The French fries were used when I thought I had leftover chili but didn't, and decided to make them nacho style anyway.....

                                            2. re: Dirtywextraolives

                                              I think the waffle fries would be a better substitute to the french fries or tater tots.

                                          2. I've mentioned this before in the "late night food inventions" thread, but when I am alone at night and sure nobody's watching, I make nachos with tortilla chips and mashed potatoes.

                                            I mash boiled russets with sour cream, garlic, salt, and pepper, sometimes a bit of chipotle chile powder (or you could use pureed chiles).

                                            Spread tortilla chips on a plate and fling the 'taters on them. Sprinkle with garnishes of choice, but I usually just eat them with some hot sauce and cilantro.

                                            Good toppings: chopped tomatoes, onion, guac, salsa, etc.

                                            The mashed potatoes are tangy and super creamy with the sour cream; no need for cheese.

                                            1 Reply
                                            1. re: nothingswrong

                                              I'm sorry, "nothingswrong," but nachos with potatoes instead of cheese?! That's just... wrong.

                                            2. I am fond of a schmear of beans, cheese, chili, and a little sour cream and a pepper slice. The chili is big chunks of meat and plenty of spice.

                                              1 Reply
                                              1. re: tim irvine

                                                Yes to chili! I've borrowed from a local tex-mex place their nachos con carne, which is tortilla chips topped with chili and melted queso blanco. Great way to use up leftover chili.

                                                I've also borrowed another local restaurant creation, topopo salad. Chips topped with refried beans, cheese and shredded chicken and put under the broiler. Then topped with shredded lettuce, tomatoes, scallions, blanched peas and queso cotija. Healthy!

                                              2. Natto nachos.

                                                It's delicious, and alliterative. Win. Win.

                                                1. A Superbowl favourite here is Buffalo Chicken Nachos top shredded Buffalo chx w crumbled blue cheese or drizzle w blue cheese dressing. Sprinkle chopped carrot and celery atop if you wish.

                                                  Jerk Chicken nachos w chopped mango or pineapple are great as well.

                                                  1. There is a delicious recipe for Crab and Gruyere Nachos in "Small Bites" by Jennifer Joyce. It uses a tomato salsa with chipotle in adobo. Very nice change of pace.

                                                    1. I saw this on The Sandwich King this morning. Looked really yummy. Basically nacho's inside a grilled Cheese Sandwich. Could work for an alternative. http://www.foodnetwork.com/recipes/je...

                                                      1. Just saw this one today, for using pasta as a foundation.


                                                        It might work great using corn pasta. Along the same lines, what about a nacho version of Cincinnati chili? I guess a purist might argue that something isn't really nachos if you can't eat it without a fork. But I wouldn't object to something nice and sloppy.

                                                          1. A local restaurant makes "Irish nachos" -- thick cut potato chips, shredded corned beef, cheddar.

                                                            1. Some good-sounding ideas!

                                                              I haven't tried this, but saw it yesterday, and I think it sounds good. Basically, reuben nachos. Cheese sauce with corned beef, pastrami, sauerkraut. Poured on bagel chips (but I think tortilla chips would be good, too), topped with pickles, Russian dressing.


                                                              1. Okay, this is getting a little far afield from actual nachos, but:

                                                                My grocery store started selling these flat pretzels. They look like knot pretzels, but they're nacho chip thin. I'm not sure why I felt compelled to buy them, since they don't actually seem all that appealing, but maybe I was Shopping While Hungry or something.

                                                                In any case, I tried a couple of them and found them not very interesting as a snack on their own, so instead, I spread some on a plate and melted brie all over them then topped with a little of my aunt's homemade blueberry jam. That was pretty good.

                                                                4 Replies
                                                                1. re: Jacquilynne

                                                                  Were they these?: http://pretzelcrisps.com/

                                                                  I forgot about those. Used to eat them all the time years ago when I worked in a busy entertainment office.

                                                                  I was the lone receptionist, and my office was next to the kitchen. I'd sneak in there constantly with my headset, routing calls, and pile these babies on a plate, cover them with shredded cheese, and throw them in the toaster oven. Assorted toppings followed.

                                                                  I think I ate a plate of those daily for 18 months.

                                                                  1. re: nothingswrong

                                                                    Yes, those. I'm amused to discover that melting cheese on them is apparently the approved way of approaching them.

                                                                    1. re: Jacquilynne

                                                                      i've loved cheese on pretzels before those crisps were invented. mmmmm.

                                                                      1. re: hotoynoodle


                                                                        Those pretzel crisps are also good for dipping in hummus.

                                                                        Sometimes in the mid-afternoon when I needed a little protein boost in the office I'd lay out slices of cured meats or smoked turkey with the cheese and make little crunchy pretzel sandwiches. With a glass of bubbly flavored water.

                                                                        I'd pretend I was at a wine tasting and not staring at Excel spreadsheets.

                                                                2. I could see a Thai red curry (light on the sauce) being good...with jack? Maybe a mild cheddar (white just so the dish looks a little less crazy)?

                                                                  Avocado, minced jalapeño, and cilantro on top...mmm, I wanna make this!

                                                                  1. I made these Margarita Shrimp Nachos a couple of years ago for SuperBowl and loved them! http://www.foodnetwork.com/recipes/fo...

                                                                    1. I just thought I'd note this one I saw on the menu of a local restaurant slated to open tonight. I like the sound of it but then again, if you poured buffalo sauce and blue cheese on the table, I'd probably eat the table.

                                                                      "Buffalo Chicken Nachos

                                                                      Braised buffalo-style chicken, Colby jack and cheddar cheese, tomatoes and celery on top of old bay chips and drizzled with The Oakz Buttermilk Dressing"