I love Nachos, they’re the perfect sociable treat. Put a big bowl in the middle of the table, and everyone just loves to dip in and eat up.
They’re also an awesome snack for a date night, or a treat to myself when my hubby is watching sports, and I (pretend to) watch along too.
There is a knack though, get it wrong and you’ll have soggy nachos or you could do yourself out of the awesome topping, as you can guarantee whoever you’re sharing with will pick up that one nacho loaded with pretty much all the cheese and salsa.
This is a really simple post to show you how I make my nachos, I usually make them in a casserole dish but had recently been sent a saute pan from staub which fit the bill perfectly.
How to make Nachos like a pro
- 1 bag of lightly salted tortilla chips
- 3 cherry tomatoes
- ½ red onion
- 1 300g jar of salsa (I like hot)
- ½ jar or around 8 slices of pickled jalepenos
- 250g grated mozzarella or pizza cheese
- 150g grated mature cheddaer cheese
- 50ml sour cream
- small bunch of coriander
- Dice the cherry tomatoes and red onion as finely as you can, and add to the jar of salsa, mixing well.
- Spoon ½ the salsa mix into the middle of your casserole dish.
- Place ½ the tortilla chips on the base of the casserole dish surronding (but not covering) the salsa.
- Dice the jalepenos into small chunks and sprinkle half of them over the nachos.
- Lighlty dollop a few teaspoons of the salsa randomly over the tortilla chips.
- Mix the mozarella cheese and cheddar cheese together, and sprinkle ⅓ over the top of the tortilla chips.
- Layer the second half of the tortilla chips over the first (again not covering the salsa).
- Sprinkle the rest of the jalepenos on top, and dollop the remaining salsa randomly on top.
- Sprinkle the rest of the cheese all over the nachos and place under the grill on a medium heat for 5-10 minutes until the cheese is melted and bubbling.
- Dollop the sour cream in the middle.
- Finely chop the coriander leaves and sprinkle on top.
- And serve!