When a nachos craving hits, you’re obligated to satisfy it with crunchy, cheesy goodness. (Getty)
When we think of the perfect appetizer, our minds immediately go to a platter of tortilla chips smothered in cheese and toppings. Nachos satisfy cravings for so many flavors and textures — crunchy, salty, creamy, spicy! And they’re easy to whip up at home. We asked chefs how to make nachos like a pro, so you can treat yourself to the ultimate version, with all the fixings of course.
One of the reasons we love this dish is how customizable it is. A nacho recipe can vary tremendously depending on where you live and your dietary preferences. It might include shredded jack cheese, refried beans, pickled jalapeños, salsa and guacamole, or it might have a queso cheese sauce and feature beef chili as a topping. Alternatively, you could make them with grain-free chips, plant-based cheese and sour cream. The options are endless, but these pointers will help you reach nacho nirvana no matter what recipe you consider your go-to. Here’s how to make the best nachos ever — your parties will never be the same!
Sheet pans are always the answer
The easiest way to make nachos is on a parchment-lined sheet pan. I’m a culinary school grad and have been doing it this way for years, so it’s validating to hear that experts concur. “A sheet pan is perfect for building and baking the ultimate nachos at home,” says Natalie Colon, chef at Margaritaville Restaurant Times Square in New York City.
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Both Yahoo’s resident pro baker, Britt Ross, and I vouch for these sheet pans. They get daily use in my kitchen, and in chef Colon’s too. They’re ideal for building and baking a nacho platter.
These pans heat quickly and evenly and are integral to baking and roasting. We love how durable and easy to clean they are … and they last forever.
Baker’s Signature
Melted or burnt-on cheese is a buzzkill you do not want to deal with when making nachos. Lining a sheet pan with parchment paper means virtually no cleanup once your nachofest is over. Using precut parchment saves time and waste!
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As a longtime Lodge skillet owner, I can attest to the fact that Lodge makes an indestructible pan that will last forever, as long as you care for it properly. I’ve used the brand’s Blacklock-edition skillet (which is lightweight and triple-seasoned and was my top pick in our guide to the best cast iron skillets) to fry eggs, sear steaks and, yes, make nachos!
Matt Moore, chef and author of Butcher On The Block, endorses using a cast iron skillet to make nachos on a grill or in a smoker: “The skillet can sit right on the grates, and with the lid closed, the heat will convect and melt everything to gooey perfection — not to mention the addition of some smoky flavor from the grill.”
Not all chips are created equal
You’ve got a ton of choices when it comes to the type of chip you choose for your nachos — corn, flour, grain-free and more. But the key to successful nachos? “Be sure to find a sturdy chip that will support the weight of your toppings,” says Alex P. Taylor, lifestyle expert and “nachopreneur.”
Zack’s Mighty
These substantial stoneground corn tortilla chips can hold their own against weighty, moist toppings. They retain their crunch even after being baked in the oven under cheese, refried beans and more.
Layering the cheese is key
A common mistake is piling chips on the bottom and distributing the cheese only on the chips at the top. You’ve got to work in the cheese between layers of chips so that every bite is laden with it and none are sad cheese-free chips. Colon says the biggest fumble people make when building a plate of nachos at home is “just dumping everything on top. Nachos are all about layering — chips, toppings, repeat. That way, every chip has a little bit of everything.”
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The chefs we spoke to were divided on shredded cheese versus queso/cheese sauce. If you’re going with the latter, Sophina Uong, chef/owner of Mister Mao in New Orleans, advises, “Homemade cheese sauce should be stabilized with Velveeta! You can use all the fancy cheese you want but if you add a smidge of Velveeta, it won’t break.”
“Nachopreneur” Taylor can’t get enough of the shredded variety: “Shredded cheese is and has always been my favorite ingredient. The more cheese, the better!”
Top toppings
Alfredo Garcia, chef and author of the upcoming cookbook, Let’s Make It!: A Mexican-American Culinary Adventure, says his nacho non-negotiables include “a spicy component like fresh or pickled jalapeños, and a saucy, tangy component, like a spicy tajín mayo or Mexican crema.”
Rio Luna
Pickled jalapeños are a must when you want to add a kick to your nachos. These organic sliced hot peppers make the perfect spicy-and-sour pairing to rich cheese, sour cream and guacamole. We like that they’re jarred and not canned, so we don’t have to finish the whole container in one go.
Tajín
Add some of this classic chili-lime seasoning to sour cream or mayo for a nacho garnish. It also makes a zesty topping for fresh mango and watermelon and adds zing to the salted rim of a margarita glass.
Scoop and serve
How to get all that delicious crunchy, cheesy goodness to your plate? “My favorite nacho spatula is one that’s often used for smash burgers. It’s perfect when serving them from a sheet pan and keeps the chips in place on the way to your plate,” says Taylor.
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The beveled edge of this flexible stainless steel spatula slides under chips and melted cheese and makes serving up a portion without crushing the chips easy. The ridged handle helps you grip it better.
