What type of cheese isn’t yours? Nacho cheese!
I started making a salad the other night, and then it ended up turning into nachos. It’s weird how that happens sometimes.
There are very few restaurants that I have been where I order nachos and I’m not disappointed in the topping-to-chip ratio. I worked at Chili’s for a long time and I’m going to be honest, how they did the nachos was unconventional, but each bite was perfect chip-to-cheese-to-jalapeno ratio. Now could I have crushed 2 plates of them because you get like 12 chips in total? YES!
The secret to making great nachos is to make them on a big sheet pan with 1 layer of slightly overlapping chips and broil it. Make sure you put foil or parchment down so they don’t stick. Also, I highly suggest using a creamy queso and shredded cheese. I’m personally a fan of Monterey Jack or Pepper Jack. Then, pick your toppings and layer them one by one. I like to leave off tomatoes, fresh cilantro, sour cream and guacamole until after broiling. Don’t forget to add a little taco seasoning too on top of the cheese – it gives it a little extra sumtin’ sumtin’.
- Chopped leftover grilled chicken breast or steak
- Red onion
- Pickled jalapenos
- Black olives
- Taco seasoning
- Monterey Jack
- Sour Cream
- Beans or grilled corn would be good too