Nachos with Leftovers

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.

Nachos with Leftovers from ZestuousI 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.

Nachos with Leftovers

Yield: 2 servings

Nachos with Leftovers


  • Tortilla Chips
  • Cheese (like pepperjack, cheddar, monterey jack)
  • Leftovers (Any meat and/or veggies)
  • Sour cream or Greek yogurt
  • Tomatoes

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.


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