My loaded nachos recipe is so good there’s just no way anyone will be able to resist the temptation of this crispy, chessy, all around delicious snack. I added big dollops of sour cream just before serving but you can drizzle on some Mexican crema or a sprinkle of queso fresco.
Pro Tips for the BEST Nachos
- Enjoy your nachos right out of the oven. This appetizer shouldn’t be sitting around too long.
- Toast those chips before adding the toppings on.
- Keep your chips away from wet ingredients that will make them soggy.
- Your whole cleanup will be a snap if the baking dish in lined with Reynolds Wrap Non-Stick Foil.
- Have fun with the toppings. Nachos are infinitely variable and it’s really about adding flavors you enjoy.
Frequently Asked Questions
Which Cheese is best for Nachos?
- Cheddar-the most common cheese used for nachos. It has tons of flavor and melts fairly well.
- Mozzarella – super-melty and mild. It’s great to pair with a stronger cheese like cheddar.
- Monterey Jack- delicious and melty.
- Colby- a milder cousin of cheddar.
- Pepper Jack – nice and spicy and it melts well.
- Queso Fresco – mild and delicious when sprinkled on top. There are lots of varieties so experiment and enjoy.
- Chotija – SALTY but nice if sprinkled on top in moderation.
Can I make nachos in Advance?
You can prep your ingredients in advance but nachos need to be enjoyed straight out of the oven.
What can I put on Nachos?
- Beans
- Diced onion
- Corn
- Jalapeño slices (fresh or pickled)
- Tomato
- Cilantro
- Chicken or ground beef
- Sliced olives
- Green onion
- sour cream
- Crema Fresca
What temperature do you melt cheese on nachos?
350-400F is a food range for melting cheese for your nachos. I tend to prefer 375F for about 9-10 minutes. Cheese melts and ingredients like jalapeños and tomatoes get cooked perfectly.
How do you prevent soggy nachos?
Soggy toppings and steam will take the crispiness from your chips so add the cheese on first and the wetter ingredients last. Toasting your chips in the oven briefly also helps as does choosing the right chips and enjoying your nachos right out of the oven.
Which chips are best for nachos?
Thicker fried corn tortilla chips are best for nachos. You’ll want a sturdy chip that can carry some weight so avoid all the thin chips out there. Restaurant style chips work very well.
How to Make Nachos
1. Add the shredded chicken, taco seasoning and salsa to a pan over medium-high heat and cook while stirring until warmed through and the salsa’s liquid has been absorbed and reduced. Set the chicken aside while you complete your prep. You can also store in a sealed container in the refrigerator for up to 4 days. You can use precooked chicken bread, or just boil the ray chicken breast in salted water for about 20 minutes or until cooked through. Drain and shred with two forks.
2. Prep your toppings. I sliced my jalapeños, halved the cherry tomatoes, diced the avocado and defrosted my corn.
3. Shred your cheese and set aside. It’s really better to shred your own cheese since it’s cheaper and there’s no fillers added but both work well. See above for my cheese recommendations.
4. Cover your sheet pan with Reynolds Wrap Non-Stick Foil. The mat side is the non-stick side to face up.
5. Bake the chips for about 5 minutes at 350F. This will toast them and help prevent soggy nachos.
6. Time to start adding toppings. No soggy toppings can go on the bate chips before the cheese.So If I want some beans sprinkled around on the bottom I make sure to rinse them in water, drain and pat dry.
7. Sprinkle the cheeses then add the rest of the toppings you would like baked. I use jalapeño slices, halved cherry tomatoes, corn, diced red onion and sliced green onion.
8. Bake at 375F for about 9 minutes or until the cheese is melted and bubbling.
9, 10 Right after you pull the nachos out of the oven sprinkle with diced avocado. Add dollops of sour cream and sprigs of cilantro. I also sprinkled a little extra taco seasoning on the sour cream for extra flavor. Enjoy right away!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this nachos recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Nachos Recipe
Equipment
- Baking Sheet
- Reynolds Wrap Non-Stick Foil
Ingredients
- 1 chicken breast pre-cooked or boiled
- 1 cup salsa
- 1 tbsp taco seasoning
- 1 bag tortilla chips restaurant style preferred.
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella shredded
- 1 can black beans drained, rinsed, and dried.
- 2 jalapeños sliced
- 1 cup sour cream
- 2 sprigs cilantro
- 1/2 cup red onion diced
- 3 green onions sliced
- 1 avocado diced
- 1 cup cherry tomatoes halved
Instructions
- If You're not using pre-cooked chicken just boil a chicken breast in salted water until cooked through (about 20 minutes).
- Shred the chicken with two forks. Transfer to a pan over medium heat and toss with salsa and spices. Cook until heated through and the salsa has been absorbed/cooked off. Set aside while you continue the prep. This chicken will keep in the fridge for up to four days. I like to make a double batch and have some delicious chicken for my salads later in the week.
- Prep all the ingredients needed. Shred that cheese, slice the peppers, green onions and dice the avocado and red onion, etc.
- Cover your baking sheet in Reynolds Wrap Non-Stick Foil then spread a thin layer of chips over the surface. Two chips is the maximum thickness, everyone wants toppings on their chips! Bake at 350F for about 5 minutes to give the chips a toast and help them remain crispy. Set oven to 375F after toasting.
- Spread the cheese over the chips and begin adding the toppings, like beans, chicken, corn and so on. Leave the "wetter" toppings like the peppers and tomatoes for last and always place the tomatoes halves cut side up. Toppings like avocados and sour cream will be added after baking just before serving.
- Bake at 375F for about 10 minutes or until cheese is melted and bubbling.
- Add diced avocados, sour cream, and cilantro leaves just before serving. You can sprinkle some extra seasoning onto the sour cream dollops if desired.
Notes
- Enjoy your nachos right out of the oven. This appetizer shouldn't be sitting around too long.
- Toast those chips before adding the toppings on.
- Keep your chips away from wet ingredients that will make them soggy.
- Your whole cleanup will be a snap if the baking dish in lined with Reynolds Wrap Non-Stick Foil.
- Have fun with the toppings. Nachos are infinitely variable and it's really about adding flavors you enjoy.
