Hi Friends!! Happy Tuesday. I have news for you… we’ve been making nachos wrong all these years. But not to fear, that problem is getting solved today. This might be the best way to make nachos… The Ultimate Nachos coming your way!
First – let’s give credit where credit is due. El Molino – you’re a true star. A gem. I will forever be indebted to you for serving me the most glorious nachos known to man. If you guys are ever in the Sonoma area, El Molino is not to be missed. It’s actual perfection and beyond adorable!
Ok now let’s get to the fact that we’ve all been making nachos wrong OUR ENTIRE LIVES!! Here’s the deal… we’re going for too many chips. So often I line an entire sheet pan with ALL THE CHIPS. Like, all of them. You don’t need lots of chips. Less is more when it comes to the base of the perfect nachos. Let’s say we’re making these for 2 people – you really only need about 15ish chips. And then those 15 chips are going to get smothered in cheese. Dolloped with salsa. Scooped with guacamole! And sprinkled with some cilantro and perhaps a radish or two for crunch.
The Ultimate Nachos are not about quantity… they’re about quality. Keeping it simple is the perfect way to make nachos and the recipe below should be your guiding light for the rest of your life. Homemade chips, a little spoonful of salsa, heaping amounts of cheese and then into the oven. Guacamole and garnish once they come out and then straight into your face. Trust me…. this is the best snack or appetizer or honestly, main course!
The Ultimate Nachos
We have a lot of making up to do… we’ve been making nachos wrong our whole lives. THIS CHANGES TODAY… please say hello to the ultimate nachos!
Preheat the oven to 425 degrees F.
On a sheet pan, arrange the freshly made tortilla chips in an even layer. Add a spoonful of salsa on top of each chip, followed by an aggressive amount of cheese.
Transfer the baking sheet into the oven and bake for 5-10 minutes until the cheese is fully melted. Remove from the oven and top with guacamole and other toppings.
5 Tips from a Private Chef email series
Get my latest recipes + my bonus 5 Tips From a Private Chef email series