Nacho Basics: Easy Steps for Creating Crunchy, Cheesy Goodness You Can Eat with Your Hands

Need a throw-down dinner and only have a few things on hand? 

Nachos are your friend. They aren’t just any friend, but the “call me if you have a flat tire at midnight or a bad breakup” kind of friend. They’re on standby. They are here for you.

Nachos are Tex-Mex royalty, as American as a hamburger down in these parts (Southeast Texas).

Nachos are fun food, because you eat them with your hands (unless they’re the messy piled high kind), and who doesn’t feel all festive and relaxed with a warm, cheesy chip in one hand and a cold beverage in the other?

Nachos are a great way to use leftovers. They’re also quick, easy and delicious, and there’s a formula for making them that doesn’t need a recipe. Check out the steps below, and don’t worry too much about amounts. Just spread out at least a few more chips than you think your diners can eat, and top with what you’ve got. Don’t worry about what to do with the leftovers, either; day-old nachos make FABULOUS migas or frittatas.

Nachos Formula (Not a Recipe, Just Guidelines)

The Bare Necessities

There are only three absolutely necessary ingredients:

• Tortilla chips, arranged on a baking sheet
• Cheese that melts nicely (I like cheddar and/or Monterrey jack), layered on the chips and baked in a very hot oven for 4-5 minutes
• Salsa or hot sauce of some kind, when serving

Those are the minimum ingredients for making nachos, and I wouldn’t turn up my nose if someone offered me a plate of these crispy, cheesy bites on a workday when I’m tired from the commute. Of course, it’s even better with jalapenos, and the add-ons I’m about to tell you about. Note: you should have all of your extras prepped and ready before you get started.

A Little Bit More

Basic additions before baking that give nachos more depth of flavor and expand the fun include:

• Beans, either refried or whole; spread refried beans onto the chips before you add the cheese, but with whole beans (black are best), drain them and add to the chips only after sprinkling on the cheese
• Onions
• Fresh or pickled jalapeños or other peppers
• Grilled vegetables, which can also be added after baking, if they’re heated

Amping Up the Protein

Up until this point, your nachos are vegetarian (if your beans weren’t cooked with animal fat). But proteins are also fab with nachos, and can include a variety of pre-cooked wonderfulness and leftovers:

• Beef – taco meat, leftover steak, fajitas, plain ground beef (if you do that kind of thing), chili (with beans or without), brisket, etc.
• Pork – pulled pork (see our recipes here and here), ground pork, chorizo, even sausage
• Chicken – shredded or cubed from leftovers
• Shrimp, crab, crawfish
• Grilled or steamed fish (check out our Congo Square Fish Nachos recipe – pic below)

More Cheese, Please!

You can either add your meaty or fishy delights before or after baking. Either way, they should be heated. Your nachos will be crunchier if you add any really heavy toppings after the baking, but you’ll want to add more cheese on the top of your protein. Pop your baking sheet back into the oven if you added that leftover chili or pulled pork after the initial baking and give it a quick broil until your cheese sizzles and drives you wild with nacho-loving anticipation.

After the Nice Warm Nacho Sauna in the Oven, Some Toppings

While a nacho with only the bare necessities as listed above beat a fast food ANYTHING any day of the week, my preference is to add some yummy toppings to dress them up after the baking, which can include:

• Tomatoes
• Onions
• More fresh or pickled jalapeños or other peppers
• Cilantro
• Pico de gallo (see recipe; it’s basically a combo of all of the above, with lime juice)
• Sliced avocado
• Sliced black olives
• Thinly sliced radishes
• Baby spinach or arugula
• Shredded cabbage
• Fresh corn, sliced off of the cob
• Extra cheese, like cotija or feta
• Depending on the nacho’s flavor profile, maybe even fruit—small chunks of pineapple on our Congo Square Nachos would have been fabulous

Sauces and Condiments to Bring It on Home to Mama

My preferred nacho nirvana includes happy-making condiments and sauces, which can either be left on the side so that individuals can add their own, or mounded on top to show the bounty that nachos truly are. These include:

• Sour cream
• Guacamole or green sauce from tomatillos
• Salsa (see recipes for our Roasted Red Salsa and Glover Gardens Salsa), or use a fruit salsa like with did with our Palisade peaches in Colorado
• Hot sauces like Salsa Macha, Tabasco or Sriracha

What to Serve with Nachos

In my book, nachos are a one-dish meal, especially if you’ve given them some love with protein and fresh ingredients. No need to scurry around finding a side dish – it’s right on top of those warm, cheesy chips!

Beverage-wise, a cold lager or Mexican beer is nice, or a light white wine like sauvignon blanc. Or you can match the beverage to the protein; for instance, if you are dressing up your nachos with some leftover steak, serve them alongside an appropriate red wine, like a pinot noir or a malbec.

If you prefer non-alcoholic drinks, you really can’t beat iced tea or Dr. Pepper.

Wrap-Up

Let’s review:

• The bare necessities are the backbone of your nachos (chips, cheese and a spicy condiment for serving)
• A little bit more is optional, but adds depth and character before baking (like beans, jalapenos, onions, grilled vegetables)
• Amping up the protein is also optional, but uber-good, and you can choose from a huge variety of meat and fish (I am the self-proclaimed Duchess of Leftovers and view almost all protein leftovers in the fridge as potential nachos fare)
• Sauces and condiments are optional, too, but they bring it on home, and the possibilities are only limited by your individual tastes

You can go to nacho heaven with basically any combination of those steps above, and put together a really fast—and really satisfying—dinner. I do it all the time when there are odd leftovers, and no one has EVER said, “What? Nachos AGAIN?”

And they never will.

© Glover Gardens, 2024