Muchas, Nachos for being there

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The one thing I am well stocked at home with at all times are the yummy Nachos. We love them  For me, there is something good about the ‘bad, salty’ nachos too. Having experimented with different store bought and home made nachos, the best option for me has been getting store bought corn tortillas, slicing them in wedges and frying them. The trick is to keep the chips submerged in the oil (moderate heat, no higher than 350°F) and immediately season them with salt once they are out for maximum salt adhesion. It’s a trick I picked up from from J. Kenji López-Alt of The Food Lab.


Now that the nachos are ready, it’s time to look at the toppings for that heavenly loaded Nachos platter 🙂 If you’ve been to TGIF and had their Ultimate Nachos, you probably have a great idea already. They are absolutely divine! I make sure I am never too slow to dive in whenever sharing a plate.


To put the toppings together, my top picks, that are usually available at home, are:

1. Refried beans (store bought…I am the shortcut champ, after all! I am told it takes ages to cook these –  they are called refried after all!!). Sometimes I replace them with black lentils too, just like they server in TGIF, but it isn’t the same at all

2. Guacamole (mix together onion, chili (I use jalapeno as serrano chillies are not easily available here), coriander, salt and lemon juice in a blender to make a smooth paste. Roughly mash the flesh of the avocado and whisk in the chili, onion mix. Finish of with some more salt/ lemon juice if required). Remember to use sufficient lemon to stop your avocado from discolouring

3. Pico de Galo (mix diced tomatoes, white onions, jalapenos, coriander, lemon and salt to taste), something like our ‘kuchumber’


4. Grated cheddar,  though it tastes better with a combination of cheddar and Monterey Jack Cheese (Just make sure it isn’t the plastic variety of cheese. Good quality cheese will make its presence felt)


5. Fresh Coriander/ Cilantro


6.Nacho Sauce (Store bought, yet again but an overkill in my opinion, at most times)

7. Sliced red onions (Marinated well in lemon juice and salt, else they will sting your mouth)

8. Pickled Jalapeños ( If the heat from the chillies from the above accompaniments isn’t enough, feel free to add more)

Now, get ready to assemble this gem of a dish. Here is how I would do it:

In a platter:

1. Arrange a layer of nachos


2. Add refried beans or black lentils

3. Add a layer of cheddar cheese

4. Another layer of chips, refried beans if you like (I skip that) and the Monterey Jack Cheese (and you could another layer too)

5.  Top it with a final layer of nachos, some grated Cheddar and bake till the edges of the nachos get some colour.

Now, wait for it to cool or at least come down to room temperature.

6. Now add the Pico de Galo you made earlier and some diced Avocados or blobs of guacamole all around the platter


Divine, isn’t it? You could add black olives (to which my sister would say ‘adding olives to nachos is a criminal offence’) or any other ingredient that you reckon will add to the yumminess factor of this dish. Your creation, your call.

Dig in! Bon appétit !

XO Nupur


Recipe Inspiration and Image source: The Pioneer Woman and The Food Lab

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