I understand that no one needs a recipe for nachos. I get it. We’re all adults. Nachos are a no-brainer.
And I’ll happily admit that this really was just an excuse for me to make nachos. It was game day and I thought I’d get in the mood with a little chips with cheese.
And then proceeded to watch Teen Mom instead of the game. Good idea.
Before we move on with nachos, can we all just agree that Teen Mom is the scariest show on television? Even more terrifying than Hoarders…
Back to nachos.
I have some nacho theories (um, don’t we all?).
I’m particular about nachos. And can sometimes get an attitude about the way nachos are assembled.
Here it goes:
I firmly believe that nachos should be built in layers. It’s a drag when you get to the middle of a pile of nachos and can’t find a piece of cheese in sight. That is not OK! Bad nacho etiquette. I don’t like it.
That’s why I place one layer of chips on the plate, then add some cheese, and then add another layer of chips. And then more cheese. Then more chips, chili and the final bit of cheese. Nachos 101. It’s intense.
I understand that lots of people have opinions about nachos, and want to make it clear that–while different from mine–I have much respect the way Texans make their nachos.
Their method is to dress each chip separartely with cheese and a jalepeño. Texans are delicate nacho makers. I dig it.
And while I like their technique, I need toppings in my life.
I added some chili, sour cream, fresh jalepeños, fresh tomatoes, diced onions, a bit of lime, green onions and avocado.
Phew! Lot of toppings. But that’s the fun, right?!
4 handfuls of white corn tortilla chips
2 cups of medium-cheddar cheese
1/2 cup of canned or homemade chili
1/4 a white onion, diced
2 green onions, diced
1/2 tomato, diced
1/2 avocado, cubed
2 jalepeños, sliced
Grab a oven-proof plate or casserole dish. Place a thin layer of chips on the plat, top with cheese and one more layer of chips. More cheese, chips and then top with chili and more cheese. Phew. Basically, make make how many layers you like.
Bake at 350F for 10 minutes or until cheese it melted.
Top with white onion, green onions, tomatoes, avocados and jalepeños. Holy yum!
I agree, layering the indigence in Nacho is a must, otherwise those who arrive first to the dish get all the goodies. When adding chili, how do you keep the bottom chips from becoming soggy? Is it the amount of cheese?
I wanted to tell you that when I decided to treat myself to some “home alone” nachos for dinner later tonight, I immediately came here and looked up “Adrianna’s nacho post,” that I remembered from last year. Viva!
I love your Nacho’s simple easy and delicious ! Thank you for sharing
Hullo, I follow you on instagram and that’s what lead me here…It’s 8:20 in the morning and I could totally go for some nachos right now !! MMM breakfast nachos..Lovely pics, nice bloggin !
Warm & toasty regards
Tammy of Sinamontwist.com
i love this……
Leave a Reply