Food Guide: The Best Nachos Ever
Be the star of your next get-together with this official Eats With Michael guide for the Best Nachos Ever.
The finest nachos start with the right kind of chips. If the chips are too thin, they are likely to
collapse and become soggy from the moisture absorbed from the salsa and sour cream and
other toppings. You need thick cut tortilla chips to hold up to those delicious toppings and melty
Next up: the cheese. Find a cheese or some combination of cheeses that work for both flavor
and for melty-ness (for both texture and for that #CheesePull boomerang you’ll be posting later).
Tillamook Farmstyle Cut Mexican 4 Shredded Cheese checks all the boxes
for flavor and meltability (Check it out here). The shreds are quite a bit larger than
the standard store-bought variety, which is ideal for cheesy homemade nachos that can quickly
melt in a hot oven. You can find out where to get it here.
After you’ve nailed the basics, it is time for the toppings. Keep it classic with some seasoned
ground beef, pico de gallo, guacamole, sour cream, cilantro and jalapeños. Or get creative.
There are endless options when it comes to toppings. Put an Asian twist on it with Korean
braised short ribs, green onion, pickled daikon and carrots, spicy mayo, cilantro, and sesame
seeds. Or make bright, refreshing steak nachos with chimichurri, charred corn salsa,
jalapeños, and shaved red radish. Or one of my personal favorites: chorizo, roasted potatoes,
sour cream, lime-y tomato salsa with cilantro.
1 large bag of tortilla chips
3 cups of Tillamook Cheese (appx. 2 bags of Tillamook Farmstyle Cut Shredded Cheese)
About 2 cups of chicken, beef, pork, or tofu
Preheat oven to 425 degrees.
Layer half of the chips on a 9x13 sheet pan. Add half of the meat. Sprinkle on half of the
Place sheet pan in oven. Bake for 5 minutes, until cheese has melted.
Remove from oven. Arrange toppings over nachos and serve!