The Five Secrets to Nacho Success
When I prepare nachos, people often ask, “Why are you so meticulous? Aren’t nachos supposed to be casual?” But here’s the thing: taking just a few extra minutes to distribute the toppings evenly makes all the difference. We’ve all experienced those nachos from a restaurant where the top chips are overloaded with cheese and toppings while the bottom ones are naked. Within minutes, half of the chips become soggy, requiring us to get creative and redistribute the toppings as we eat.
That’s why I recommend making nachos in a single layer, and I encourage you to do the same. A sheet pan (half-sheet size, 18 x 13 inches) filled with nachos can serve as dinner for three or four people, or as an appetizer for up to eight. Here are a few steps to ensure a successful nacho build:
- Take a moment to spread out the chips on the pan, ensuring that each chip has at least 50 percent of its surface area exposed to the pan. Don’t leave any chip behind.
- Sprinkle half of the cheese first, followed by the toppings, and then the remaining cheese. This double-cheesing technique helps the toppings adhere to the chips and prevents them from getting soggy.
- Cut all the ingredients into small, equal-sized pieces. This allows for even distribution and makes it easier to pick up a bite-sized portion on a single chip.
- Spread out the toppings. For instance, if you’re making Chicken Broccoli Alfredo Nachos, you don’t need to put a piece of chicken and a piece of broccoli on each individual chip. However, as you sprinkle or dollop on your toppings, be mindful of where they land and fill in any empty areas. I personally like to assess the color distribution of each topping, treating the nachos as if they were an abstract painting. It adds a touch of artistic flair to the process.
- To dip or to top? The perfectionist in me wants to evenly distribute the cold toppings across the chips after they come out of the oven, ensuring that each chip delivers a well-balanced ratio of ingredients in every bite. However, sometimes it’s better to reserve the cold toppings on the side for dipping. This keeps the chips crispy and reduces messiness. It also allows eaters to customize their nachos with the desired amount of salsa, sour cream, or other cold toppings. Unlike the common restaurant method of piling guacamole and sour cream in the center, which makes them difficult to eat, I prefer a more practical approach.
Different Types of Chips for Nachos
Nachos can be made with various types of chips. While I appreciate all chips, some are better suited for nachos. Personally, I find that triangular-shaped chips are ideal because you can enjoy them in one satisfying bite.
Homemade
Homemade chips are sturdy, thick, and less prone to becoming soggy.
Artisanal/Authentic
There are a few brands that come close to replicating homemade chips. They often come in a brown paper bag with a small window, offering a glimpse of unbroken chips. Some grocery stores even sell their own homemade-style chips made from leftover tortillas. Mi Niña and Donkey brand chips are among my favorites.
Industrial
These are the chips you’ll find in every supermarket and convenience store. They are triangular in shape but have a slightly grainy texture compared to homemade chips. If you use industrial chips, I recommend Late July or Mission brands for their availability and quality.
Flavored
Flavored chips, dusted with delicious chemically engineered flavor powder, can add a fun and unexpected twist to nachos. However, I usually reserve them for when their flavor complements the dish or adds an interesting element.
Composition
Traditional tortilla chips are typically made from white or yellow corn, but you can also find chips made from blue corn or other base ingredients like whole grains, beans, or sweet potatoes. While these alternative options may not be my first choice for nachos, they can work well depending on the flavor profile. Food Should Taste Good’s sweet potato chips are particularly tasty and pair nicely with black bean nachos or as a substitute for plantain chips in Plantain Nachos.
Shaped
For nachos, I prefer small triangular tortilla chips. They are the perfect size for a satisfying bite. Some people enjoy “restaurant style” chips, which are wide triangles, but I find them too large to eat in one bite and they tend to break easily. There are also round chips, oval chips, and chip cups. While chip cups are great for individual nacho-style bites or dipping into thick guacamole, they don’t stack well and are my last choice for nachos.
Homemade Tortilla Chips Recipe
Ingredients:
- Vegetable or peanut oil, for frying
- 15 corn tortillas (4 to 6 inches each)
- Kosher salt
Making your own tortilla chips may seem daunting, but it’s a rewarding process that yields glistening, crispy, and sturdy chips—perfect for nachos. They also don’t become as soggy as many store-bought chips.
- Pour oil into a large, heavy-bottomed pot, filling it to a depth of 4 inches. Heat the oil over medium-high heat until a deep-fry or candy thermometer inserted into the oil reaches 375°F. (If you don’t have a thermometer, you can test the oil with a piece of tortilla. The oil should start bubbling around the edges of the tortilla right away and become crispy in about 2 minutes. If it turns brown, the oil is too hot.) Place a cooling rack over a layer of paper towels.
- Stack the tortillas on a cutting board and cut them into 6 equal wedges. Separate the wedges.
- Working in 3 or 4 batches, add the tortilla wedges to the hot oil. Fry the tortillas, gently stirring with a slotted spoon to ensure even browning and prevent sticking, until they become very crispy and slightly browned (the bubbling of the oil will subside), which takes about 2 to 3 minutes. Use the slotted spoon to remove the chips from the oil and transfer them to the cooling rack. Allow them to drain and cool slightly.
- Sprinkle the chips with a few generous pinches of salt. Toss them on the rack, then add more salt to season them evenly.
- Serve the chips immediately, or let them cool completely and transfer them to a large ziplock bag with a paper towel inside to absorb any moisture. The chips will stay fresh at room temperature for up to 1 week (replace the paper towel daily).
Variation: Feel free to experiment with different chip shapes. Heart-shaped chips for Valentine’s Day or star-shaped chips for the Fourth of July can add a festive touch. The cook time should remain the same as indicated as long as the chips are roughly the size of a standard tortilla chip.
Nacho Cheese Sauce Recipe
Ingredients:
- 1 can (12 ounces) evaporated milk
- 1 tablespoon cornstarch
- 2 cups (8 ounces) shredded cheddar cheese
- 2 teaspoons hot sauce
After testing numerous cheese sauce recipes, I’ve found this simple yet delicious recipe to be the best. It’s foolproof and incredibly tasty.
- Whisk together evaporated milk and cornstarch in a large frying pan until well combined. Place the mixture over medium-high heat and bring it to a simmer, whisking often. Let it simmer until it thickens to the consistency of a thin chowder, which takes about 1 minute. Remove from heat.
- Add the shredded cheddar cheese and stir until it melts into the sauce using the residual heat. If necessary, place the pan over low heat and cook, stirring, until the cheese is completely melted, which takes 3 to 5 minutes. Stir in the hot sauce.
- Use the sauce immediately or store it in a high-quality thermos to keep it warm for a few hours. Alternatively, refrigerate the sauce for up to 3 days and gently reheat before serving.
Note: Shred the cheese directly from the block for the best results. Pre-shredded cheese contains anticaking agents that may affect the creamy texture of the sauce.
Variations:
- Instead of hot sauce, stir in 1 diced chipotle chile (canned in adobo) plus 1 teaspoon of adobo sauce from the can.
- Mix different cheeses such as cheddar and Jack, or experiment with replacing a quarter of the cheese with feta or blue cheese.
- Add some chopped chives and crumbled bacon to the finished sauce for an extra flavor boost.
Vegan “Cheese” Sauce Recipe
Ingredients:
- ⅓ cup solidified coconut oil
- ¼ cup diced yellow onion
- ¼ cup diced pickled jalapeño, plus 1 tablespoon liquid from the jar
- 1 clove garlic, peeled and halved
- ½ cup peeled and diced Yukon gold or russet potato
- 1 cup unsalted roasted cashews
- ½ cup oat milk or almond milk
- 1 teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- 1 teaspoon hot sauce
For all the vegan nacho lovers out there, this vegan “cheese” sauce is a game-changer. It’s rich, flavorful, and just as satisfying as traditional cheese sauce.
- Melt the coconut oil in a large frying pan over medium heat.
- Add the onion and jalapeño and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and continue cooking for another 2 minutes until the vegetables are softened but not browned.
- Add the potatoes and cashews, and lightly toast them for about 3 minutes. Add the milk, ½ cup water, and paprika. Bring the mixture to a simmer and cook until the potatoes are softened, about 10 minutes.
- Transfer the mixture to a high-powered blender. Add the nutritional yeast, hot sauce, and jalapeño liquid. Blend on high until the mixture becomes a smooth sauce, which takes around 5 minutes. If the sauce seems too thick, add a splash of milk or water to achieve the desired consistency.
- Use the sauce immediately or store it in an airtight container in the refrigerator for up to 1 week. To reheat, microwave in 15-second increments, stirring in between and adding a little water if needed, until hot. Avoid overheating the sauce, as it may separate. If separation occurs, use a blender or hand blender to bring it back together.
Note: Feel free to use your favorite hot sauce. I recommend mild and vinegary options like Frank’s RedHot or Crystal, but you can always switch it up with spicier alternatives like Valentina.
Pico de Gallo Recipe
Ingredients:
- 2 vine-ripened tomatoes, diced (1½ cups)
- ½ small yellow onion, peeled and diced (½ cup)
- 2 jalapeños, stemmed, seeded, and diced (½ cup)
- 10 sprigs fresh cilantro, chopped (¼ cup)
- 1 clove garlic, peeled and grated
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- ¼ teaspoon kosher salt
Pico de gallo is one of my go-to recipes that I’ve made countless times in various quantities. It’s perfect for gatherings, tacos, or simply snacking over a long weekend.
Combine all the ingredients in a large bowl and mix well. Adjust the amount of garlic, lime juice, and salt to your taste. Keep the pico de gallo in an airtight container in the refrigerator, where it will stay fresh for up to 5 days.
Mango Salsa Recipe
Ingredients:
- 1 large ripe mango, peeled, pitted, and diced (1½ cups)
- ½ small red onion, peeled and diced (½ cup)
- 2 Fresnos, stemmed, seeded, and diced (½ cup)
- 10 sprigs fresh cilantro (stems removed from half), chopped (¼ cup)
Here’s an exciting twist to add to your nachos—a tangy and refreshing mango salsa!
In a bowl, combine all the ingredients and mix well. Adjust the flavors with additional garlic, lime juice, or salt if desired. This mango salsa can be stored in an airtight container in the refrigerator for up to 5 days.
As you embark on your nacho-making journey, remember these tips and recipes. With the right building blocks and a touch of creativity, you can elevate your nachos to a whole new level of deliciousness. Enjoy your nacho adventure with Ratingperson—an excellent resource for all your rating needs.