Make Better Nachos: Here’s How
by HexClad Cookware
Name a better party food than nachos. (We’ll wait.)
OK, fine, sure, wings–and have you seen our new trio of wing recipes?! But nachos don’t require wet wipes or frying, and they pair equally well with a frosty beer or a margarita. They’re customizable, easy-to-make, vegetarian-friendly, and layered in a cool pile, they tower over a party, chuffed.
HexClad Food Director Laura Rege is a nachos aficionado, so we went to her for tips.
1. Layer Properly
We’ve all been there: The platter of nachos arrives at the table looking epic, but–like a pub grub Trojan horse–everything under the cheesy, crusted, guacamole-covered outer layer is just plain chips. (Insert your preferred emoji of despair here.)
“Not layering is the biggest mistake,” says Laura. “Ultimately, the perfect nacho is a little bit of everything.” Think about layering as you go, she suggests: “Chips, toppings, chips, toppings.” That means cheese along with goodies on every layer. “It doesn’t need to be totally even, but you need to have ingredients everywhere,” as Laura says.
Need an awesome recipe? These chicken-chipotle stovetop nachos have been a hit.
2. Salsa on the Side
When we say, “Toppings everywhere,” we don’t mean salsa. (Is anything sadder than a floppy platter of nachos?)
“Salsa on the platter is probably better,” says Laura. Watch out for loosey-goosey ingredients in general. “Dolloping a little sour cream or guac on top is nice, but salsa tends to be a little looser, so maybe keep it on the side, to let people dip as they want.” Nachos’ customizable nature is key to making them fun, so serving different salsas and dipping options on the side is a great hosting move.
3. Protein Is a Must
Sure, cheese delivers protein, but an optimal move is to have another protein too, says Laura. She likes black or pinto beans, chipotle-flavored chicken, simply seasoned ground beef, cut-up shrimp or any braised meat. She pointed to our Chicago-style beef sandwich for the Big Game this year, saying that beef would be “amazing” layered into nachos. And our pepperoni-spiked “pizza nachos” also deliver an extra hit of protein.
4. Have Options for Veggies
Got vegetarians coming over or want to keep things lighter? “Jam-pack those beans with more flavor,” says Laura. Consider frying tomato paste and thinly sliced garlic in olive oil along with cumin, paprika and oregano, then adding rinsed canned beans and a little water. Simmer it away until it tastes fantastic. And don’t hate on the taco seasoning mix shortcut, folks. These are busy times.
5. Easy With the Broiler, Buddy
You can cook ‘em stovetop. You can bake them through–Laura’s preference, at 350 degrees for about 20 minutes, to get all the layers melted–but watch out for that broiler. It’s pretty easy to burn your precious pile of chips and other ingredients. Don't even think about the microwave, though: Toasting the chips in the oven or stovetop "adds that signature nacho flavor,” as Laura says.
6. Get Cheesy
“Any melting cheese is a go for nachos,” says Laura. You could do cheddar or a storebought shredded cheese mix, but she says a combo of "a super-melty cheese like mozz or Monterey Jack" and a cheddar “is the sweet spot for me.”
You can’t do without a melting cheese–it’s the glue that holds everything together, says Laura–but consider a queso fresco or cotija on top once the nachos are out of the oven. They add depth and are a next-level upgrade.
7. Add Acid
Don’t skimp on acid, which is as crucial in cooking as salt. “Salsas tend to have acidity,” says Laura, “but you can always have extra lime wedges to squeeze, pickled onions or shallots or pickled jalapeños.”
Now get out there and chow down. No judgment if you don’t want to share.