Bacon Nachos Recipe on Food52 (2024)

FAQs

What is the secret to making good nachos? ›

To avoid a nacho nightmare, I toughen the chips up with a quick pre-bake in a 350°F oven, and then sprinkle a protective layer of the shredded cheese on them to create a buffer between the chips and the rest of the toppings. The cheese will melt slightly.

Start with a baking sheet: You need surface area, plus it makes a statement to present a tray of nachos that generous. Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese.

* To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings. * The chips should to be heated evenly and the cheese well melted.

Arrange half of tortilla chips onto prepared baking sheet in single layer, overlapping chips slightly. Top with half each of meat mixture, corn and black beans. Top with 2 cups cheese. Repeat Step 3 to create second layer with remaining beef, corn, beans and cheese.

Top tip: While buying pre-shredded works for nachos, I always recommend grating your cheese yourself. It's the key to getting the ultimate cheesy meltiness that I crave in a good nachos recipe. The beans: Both canned refried beans and black beans are the stars of these nachos.

The protein in the older, drier cheese becomes a bit stubborn and will never be a melter like mozzarella. Examples of good melters are: cheddar, colby, Swiss, monterey jack, and mozzarella.

Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.

Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

Method. Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.

Is it better to bake or broil nachos? ›

Bake, don't broil. Some nacho recipes will call for broiling, but we usually recommend baking instead. It may take a bit longer, but the cheese will melt more evenly, and the toppings will warm up thoroughly this way. If you do choose to broil, be sure to keep a close eye on the nachos, as they can burn quickly.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

Here's a fact: If you put a plate of tortilla chips topped with cheese in the microwave and zap them until the cheese melts, the cheese will melt way before the tortilla chips have the chance to take on any color or toasted flavor. With nachos baked in the oven, the chips toast while the cheese melts.

If you feel like revving up your nacho game, try topping them with grilled shrimp, doused in lime juice and some chipotle chili powder. Add grated Monterey Jack, sliced avocado, some seeded and sliced jalapenos and queso fresco to top it off.

Layer Wisely

Start by spreading a single layer of chips on a baking sheet. Next, add a thin layer of refried beans or black beans to help create a barrier between the chips and the wetter toppings. Then, sprinkle a generous amount of shredded cheese over the beans. Repeat this process for additional layers, if desired.

How do you stop the nachos from sticking to the pan? Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.