The January issue of Bon Appétit Magazine shared the secret to making the perfect plate of nachos. I usually pile chips and cheese on a plate and throw it in the microwave, but Andrew Knowlton shared his five rules for “Nacho Nirvana.” Check out his article here.
I had some leftover chicharrón (roasted pork), leftover corn and a partially used can of green chiles, so I pulled out the sheet pan and began to layer on the goodness. Six cheeses later, this was a great naughty dinner treat just for me. I almost ate the whole pan, but I had to stop myself.
I used the Mexican blend of shredded cheese, which includes four types. I also added on pepperjack and cotija because they happened to be in the fridge. To make myself feel less guilty, I dolloped on Greek yogurt and fresh tomatoes. Veggies are good for you right? Don’t they cancel out the cheese?
I loved this method. Each chip had cheese, and the nachos were nice and hot. I’ll definitely be making these again when I have other leftovers to use up.
- Tortilla Chips
- Cheese (like pepperjack, cheddar, monterey jack)
- Leftovers (Any meat and/or veggies)
- Sour cream or Greek yogurt
Layer some tortilla chips onto a sheet pan.
Top with cheese.
Add whatever toppings you desire.
Add another layer of chips. More cheese, toppings and extra cheese.
Bake for 10 minutes in a 350-degree oven.
Top with dollops of sour cream or yogurt and fresh diced tomato.