Nachos are a popular Tex-Mex dish consisting of tortilla chips covered in melted cheese and various other toppings. While nachos may seem simple, there is actually an art to layering them properly so that every bite is loaded with flavors and textures. The key is understanding how to build a sturdy nacho foundation, order the toppings, and finish with the right accents. Follow these tips for constructing next-level nachos from the bottom up.
The Foundation: Chips and Cheese
The base of any good nacho plate begins with chips and cheese. This is what provides the scaffolding to stack on additional ingredients.
Chips
Chips are the vehicle for delivering all the tasty toppings into your mouth. You want a chip that can hold its own and won’t become soggy underneath moist ingredients. The best options include:
- Corn tortilla chips – Sturdy and crunchy with a light corn flavor
- Multigrain tortilla chips – Holds up well and adds more nutrition
- Restaurant-style tortilla chips – Thicker than regular chips to provide more support
Avoid flimsy potato chips or pita chips as they will quickly fall apart. The chip shape is also important. Rounded chips have more surface area for scooping up toppings while triangular chips provide a stronger base.
Cheese
Ooey, gooey melted cheese binds the nachos together. Always shred or dice the cheese to help it melt evenly. Good options include:
- Cheddar – Melts smoothly and offers a mild, creamy flavor
- Monterey Jack – Also melts well and has a slightly tangy taste
- Mexican-style cheeses like queso fresco or queso Oaxaca – For more authentic Tex-Mex flair
- Nacho cheese sauce – The classic neon yellow liquid cheese made for nachos
Avoid soft cheeses like brie or mozzarella that don’t melt as nicely. Blending two or three cheeses gives the best coverage and flavor complexity.
The Meat Layer
Adding meat is essential for making your nachos a more complete meal. The hearty protein layers on flavor and satisfaction. Good meat choices include:
Ground Beef
Seasoned ground beef is a nacho staple thanks to its familiar, meaty flavor. Cook the beef with taco seasoning and let any excess grease drain off before layering it on the chips.
Chorizo
Spicy Mexican sausage adds smoky, porky notes and another texture. Cook chopped chorizo until browned and add to the nachos.
Shredded Chicken
For a lighter protein, use shredded oven-roasted or rotisserie chicken breast. It brings tender meat without too much grease.
Chili
Topping nachos with beef or turkey chili provides meat and beans all in one. Just make sure the chili isn’t too soupy or it will make the chips soggy.
Bacon
Crispy cooked bacon crumbles deliver salty, crispy bites of porky goodness.
Just avoid meats that are too wet like sloppy joe filling or roast beef. Place the meat evenly over the cheese layer and get ready for even more flavor.
Veggie Power
While meat is important, you can’t forget the veggies. They add freshness, texture and nutrients. Some tasty veggie nacho toppers include:
Tomatoes
Diced tomatoes provide juicy bursts of sweet acidity to balance the cheese and fat. Use grape or cherry tomatoes cut in half or Roma tomatoes diced small.
Lettuce
Crisp lettuce like shredded iceberg or baby spinach leaves gives your nachos some crunch.
Beans
Black beans or pinto beans bring fiber and protein into the mix. Drain any liquid from canned beans before adding.
Onions
Sautéed onions lend savory depth, while raw red onions add bite. Just don’t overdo the raw onions or they can overpower.
Jalapeños
Slice jalapeño rings thinly for spicy kick and color contrast. Pickled jalapeños also work well.
Corn
For sweetness, stir in kernels of grilled corn or roasted poblano peppers.
Layer on a medley of your favorite veggies to make your nachos super satisfying.
Take it to the Top
The final flourishes elevate your nachos from great to spectacular. These fragrant accents tie everything together.
Cilantro
Chopped fresh cilantro leaves instantly give your nachos authentic Mexican flair.
Guacamole
Creamy, cool guacamole balances the richness of the cheese and meats. Adding just a spoonful or two prevents your chips from getting soggy.
Salsa
A vibrant tomato salsa, fiery roja salsa or tangy verde salsa bring big, bright flavor.
Hot Sauce
Spike things up with splashes of your favorite hot sauce like Tapatío, Cholula or Valentina.
Sour Cream
A dollop of sour cream cools things down with its tangy creaminess.
Lime
Fresh lime juice and zest cuts through the fats with refreshing citrus flair.
Cotija Cheese
Sprinkle this salty Mexican cheese over the top for a nice finishing touch.
Putting it All Together
Now that you know the essential layers, it’s time construct the perfect nacho stack. Here is a step-by-step guide:
- Spread tortilla chips out evenly on a baking sheet or platter.
- Sprinkle with shredded cheese(s), making sure to get full coverage over the chips.
- Bake the chips and cheese at 375°F for 5 minutes until the cheese is melted and bubbly.
- Remove from the oven and top the cheese with your cooked meat(s).
- Next, layer on vegetables like tomatoes, onions, beans, corn, etc.
- Drizzle over salsa, guacamole, and any other sauces.
- Finish with sliced jalapeños, cilantro and a squeeze of fresh lime.
The nachos can be layered in advance and baked right before serving. Just keep the guacamole, salsas and fresh garnishes separate until ready to eat, so they don’t get soggy.
Portioning and Serving
When serving a crowd, lay out a long row of layered nachos down the center of a large platter or sheet pan. That allows everyone grab from the sides.
For individual portions, build single-serving nachos on smaller baking sheets or oven-safe plates. That gives each person layers of flavors in every bite.
Be sure to serve the nachos right away while still hot and crispy. Provide extra toppings like salsa and guacamole on the side for customizing.
After going through the proper layering process, your nachos will be perfectly stacked with all the essential textures and flavors in every crunchy, cheesy bite. Now get ready to dig in!
FAQs
Here are answers to some frequently asked questions about constructing epic nachos:
Should you bake the nachos?
Baking nachos is highly recommended as it melts the cheese evenly over the chips into a sticky, gooey layer that holds toppings in place. Just 5-10 minutes at 375°F does the trick.
What cheese works best?
A blend of melted cheddar and Monterey Jack gives you both creamy, melty texture and tangy cheddar flavor. Queso cheese sauce also melts extremely well.
Is layering the toppings necessary?
Layering the ingredients in stages from chips up through meat, veggies and accents helps each one shine rather than get lost in the mix.
Should you add all the toppings at once?
It’s best to add more delicate toppings like lettuce, guacamole and salsa right before serving so they don’t wilt or make chips soggy.
Do you need to use corn tortilla chips?
While corn chips hold up best, a thicker multigrain or restaurant-style tortilla chip can also work. Just avoid flimsy potato chips.
Can you make nachos on a sheet pan?
Yes, using a sheet pan makes it easy to layer and serve nachos for a crowd. Individual mini sheet pans also work for single servings.
The Perfect Nacho Bite
With multi-layered nachos made right, every bite will be a fiesta of flavors and textures. You’ll get the crunch of a sturdy chip, gooey melted cheese, hearty meat, cool and creamy guac and salsa, and a bright punch of spice and herbs. It all comes together for a perfect mouthful of nacho deliciousness. So get layering and start snackin’!