50 Nacho Recipes

How to make nachos:

Spread 8 cups of chips on a rimmed baking sheet or shallow baking dish. Add cheese and other toppings, then bake in the upper third of the oven at 450°F (245°C) for about 7 minutes, until the cheese is melted.

1. Tex-Mex. Top tortilla chips with 1 can of refried beans and 3 cups of shredded cheddar. Bake, then top with salsa and pickled jalapeños.

2. Double Tex-Mex. Prepare nachos as per recipe #1, but make two layers. Bake, then top with jarred nacho cheese sauce, salsa, and pickled jalapeños.

3. Cajun style. Top tortilla chips with 3 cups shredded cheddar, add 1 pound cooked diced andouille sausages, 1 cup each diced green bell pepper, celery, and onion. Bake, then add on top. salsa and pickled jalapeños.

4. With jerk pork. Rub 1 pound of pork tenderloin with 1/4 cup of salt. jerk seasonings; grill and slice. Top tortilla chips with pork, 1 cup diced pineapple, and 3 cups shredded Pepper Jack cheese. Bake, then top with sliced ​​fresh jalapeños, cilantro, and lime juice.

5. With bacon and egg. Follow recipe #1, adding 1 pound of crumbled cooked bacon with the beans; crack 4 eggs on top. Bake for 10 minutes, until the whites are set. Add sliced ​​green onions and salsa.

6. Migas for breakfast. Follow recipe (No. 1). Scramble 6 eggs in butter, adding 1/4 cup each of salsa and pickled jalapeños. Toss the nachos with the eggs and garnish with cilantro.

7. In Greek. Top 4 cups pita chips with hummus, 1 cup each diced cucumber, tomato, and feta, 1/4 cup each chopped red onion and Kalamata olives, and a little tzatziki sauce and oregano. (Do not bake.)

8. With barbecue chicken. Bring 1 1/2 cups barbecue sauce and 1/2 cup water to a simmer. Add 4 cups cooked shredded chicken and heat through. Top tortilla chips with the chicken and 3 cups shredded cheddar. Bake and garnish with chopped green onions.

9. With buffalo chicken. Follow recipe #8 with chicken wing sauce instead of barbecue sauce. Strain the meat (reserve the sauce) and spread on ranch-flavored tortilla chips with cheddar. Omit the green onions. Top with blue cheese, chopped celery, and the remaining sauce.

10. With chicken in mole sauce. Follow recipe #8 with mole sauce Instead of barbecue, replace the cheddar with a mixture of mozzarella and Cotija cheese. Omit the green onions. Top with sour cream and pumpkin seeds.

11. With barbecue pork. Follow recipe #8 with pork instead of chicken, substituting Pepper Jack cheese for the cheddar. Omit the green onions. Top with pickles and red onion.

12. With chimichurri sauce. Puree 1/2 cup each parsley, cilantro, and olive oil, 1 clove garlic, and a splash of hot sauce. Brush 1 pound skirt steak with half the sauce; grill and slice. Top lime-flavored tortilla chips with 1 1/2 cups each mozzarella and cotija cheese. Bake, then top with the steak and remaining sauce.

13. With vegetables. Top tortilla chips with toasted sliced ​​bell peppers, zucchini, mushrooms, red onion, and corn, and 3 cups shredded Monterey Jack cheese. Bake, then top with salsa verde and sour cream.

14. With butternut squash. Bake 4 cups of diced butternut squash for 15-20 minutes at 425°F (220°C). Top tortilla chips with the squash, 3 cups of queso blanco, and 1/4 cup of pumpkin seeds. Bake and top with sour cream and chopped cilantro.

15. With chorizo ​​and manchego. Top tortilla chips with 1 can of refried beans, 3 cups of shredded Manchego cheese, and 1 pound of crumbled cooked chorizo. Bake, then top with pickled jalapeños, salsa, and sour cream.

16. With Mexican corn. Toast 4 cups corn with 1 teaspoon cumin and 1 teaspoon cayenne pepper in a skillet for 7 minutes. Stir in 1/2 cup mayonnaise and a squeeze of lime juice. Top tortilla chips with 3 cups queso fresco and corn. Bake and top with sour cream, avocado, and cilantro.

17. Cheesesteak. Top cheese-flavored tortilla chips with 2 cups each of sliced ​​roast beef and caramelized onions and 3 cups of store-bought nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.

18. With beans. Top black bean chips with 1 cup each refried beans, white beans, and 3 cups shredded Pepper Jack cheese. Bake; top with bean salsa and sour cream.

19. With corn chips and chili. Top Fritos with 2 cups chili and 3 cups shredded cheddar. Bake; top with pickled jalapeños and sour cream.

20. With spinach and artichokes. Sauté 2 cloves garlic in butter in a saucepan. Add 1/2 cup chopped spinach, 1/3 cup heavy cream, 1 cup grated Parmesan, a splash of Worcestershire sauce, lemon juice, salt, and pepper. Cook until the spinach is wilted; stir in 1 cup canned artichoke hearts. Spoon over the chips; top with mozzarella and bake.

21. With sausages and beans. Brown 4 sliced ​​sausages in a skillet; add 1 can of baked beans and bring to a gentle simmer. Arrange on tortilla chips and top with 3 cups of shredded cheddar. Bake; sprinkle with green onions.

22. With duck confit. Brown in a frying pan 2 duck legs confit until crisp; shred the meat. Top toasted baguette slices with 1 cup sauerkraut, the meat, and 1.5 cups grated Emmental cheese. Bake; garnish with chopped parsley and gherkins.

23. With three cheeses. Top cheesy tortilla chips with 1 cup each shredded cheddar, pepper jack, and mozzarella. Bake, then top with warm salsa con queso.

24. With fried chicken. Heat 2 cups of chicken gravy with chopped green chilies from a small jar. Top each tortilla chip with 3 cups of chopped fried chicken and shredded cheddar. Bake, then top with the gravy and sprinkle with green onions.

25. With shrimp. Top tortilla chips with 1.5 cups each of shredded white cheddar and Muenster cheese. Bake, then top with sautéed shrimp, diced onion, avocado, and cilantro.

26. With shrimp and lime. Marinate 8 ounces of shrimp in margarita mix with a little cayenne pepper; grill. Make nachos as per recipe #25 with lime-flavored chips and grilled shrimp. Drizzle with lime juice.

27. With crab and corn. Combine 8 ounces crabmeat, 3/4 cup corn, 1/4 cup mayonnaise, 2 tablespoons chopped chives, and 1 teaspoon mustard. Arrange on tortilla chips in baskets; top with grated Monterey Jack cheese, then bake.

28. "Naanchos". Fry the sliced ​​onion in vegetable oil with 1/4 teaspoon of curry powder. Add 1 can of chickpeas (drained), 1/2 cup of peas and salt; mash. Place on the fried triangles of naan bread along with 1 cup mozzarella; bake for 2 minutes. Top with yogurt, chutney, and cilantro.

29. Fajita. Rub 1 pound skirt steak with cumin, cayenne pepper, lime juice, and olive oil. Grill with sliced ​​peppers and onions. Slice the steak; arrange the meat and vegetables on tortilla chips. Top with salsa and sour cream. (Do not bake.)

30. Upside down nachos. Heat 1 cup each diced dried chorizo ​​and refried beans in a cast iron skillet. Top with tortilla chips and shredded cheddar; cover to melt. Add salsa, pickled jalapeños, and sour cream.

31. With Thai beef. Combine sliced ​​roast beef, grated carrots, sliced ​​red onion, mint, and cilantro; add lime juice to taste, a splash of fish sauce, and a pinch of sugar; stir. Arrange on tortilla chips to form baskets; top with mozzarella; bake for 2 minutes. Top with peanut sauce and jalapeño.

32. With forest mushrooms. Sauté 5 cups of wild mushrooms in butter. Add a chopped garlic clove, 1 tablespoon each of chopped chives and parsley, 1/4 cup each of white wine and heavy cream, salt and pepper; simmer at a low heat until the liquid has evaporated. Place on multigrain chips and sprinkle with Gruyere cheese, then bake.

33. Cobb Salad. Top tortilla chips with 2 cups shredded cooked chicken and 1/2 cup crumbled cooked bacon and bake for 2 minutes. Top with lettuce, tomato, green onions, avocado, blue cheese, and ranch dressing.

34. With plantain chips. Top plantain chips with 2 cups diced dry-cured chorizo, 1.5 cups each shredded mozzarella and queso blanco. Bake; top with salsa, avocado, sour cream, cilantro, and lime juice.

35. Pizza. Toss half a thinly sliced ​​baguette with olive oil, then arrange on a baking sheet and bake for about 7 minutes until crisp. Top with 2 cups pizza sauce, 3 cups shredded mozzarella, and 1/2 cup grated Parmesan. Bake, then sprinkle with chopped basil.

36. With sausage and sweet pepper. Fry 4 sliced ​​Italian sausages (preferably a combination of sweet and spicy), a sliced ​​onion, and 1 sliced ​​bell pepper in a skillet with olive oil. Follow recipe #35; after baking, top the baguette with the sausages, peppers, and onions.

37. For meat lovers. Follow recipe #35; after baking, add 1 pound of diced salami, pepperoni, and/or cappicola.

38. With pretzels. Heat 2 packages of frozen soft round pretzels. Sprinkle with 3 cups of shredded cheddar. Bake; top with pickled jalapeños, green onions, and mustard.

39. With potato balls. Prepare 2 pounds of frozen potato balls according to package directions. Sprinkle with 3 cups of shredded cheddar. Bake, then top with salsa, pickled jalapeños, sour cream, red onion, and cilantro.

40. With smoked salmon. Top bagel chips with whipped cream cheese and sliced ​​green onions. Bake; top with smoked salmon, tomato, red onion, dill, and capers.

41. With broccoli. Combine 2 cups shredded cheddar, 1 cup mayonnaise, 2 sliced ​​green onions, and 2 sliced ​​jalapeños. Top the potato chips with cooked broccoli and the cheese mixture; bake.

42. With strawberries. Cut the wheat tortillas into triangles. Deep-fry in vegetable oil at 180°C for 2 minutes, until golden brown. Drain on paper towels; top with sweetened whipped cream and sliced ​​strawberries.

43. Cheeseburger. Top rippled potato chips with 4 ounces of cooked ground beef and 2 cups of shredded cheddar. Bake, then top with red onion, pickle slices, shredded lettuce, and ketchup.

44. With Mexican tuna. Combine 1 can of tuna with 1/4 cup chopped Spanish olives. Top tortilla chips with the tuna and 3 cups shredded cheddar. Bake; top with cilantro, pickled jalapeños, and carrots.

45. With chili peppers. Top tortilla chips with 3 cups Pepper Jack cheese, 1/2 cup each green chiles and pickled jalapeños. Bake; top with fresh jalapeños, salsa, and sour cream.

46. ​​With waffles for breakfast. Top toasted mini waffles from 1 package with 2 cups of shredded cheddar and 8 ounces of diced Canadian bacon. Bake and drizzle with maple syrup.

47. With Nutella and bananas. Drizzle pretzel crackers with 1/2 cup warm Nutella and top with 2 sliced ​​bananas, 1/4 cup chopped peanuts, and whipped cream. (Do not bake.)

48. Sopapijas. Cut the wheat tortillas into triangles. Deep-fry in vegetable oil at 180°C for 2 minutes, until golden brown. Drain on paper towels; sprinkle with sugar and drizzle with honey. (Do not bake.)

49. Apple pie. Fry 3 peeled and diced apples in butter. Top pita chips with cinnamon and sugar, apples, warm caramel, ice cream, whipped cream, and cinnamon. (Do not bake.)

50. "S'mores" Cover graham crackers marshmallow cream. Bake, then drizzle with hot chocolate sauce.



Votes: 6