"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-25-2015, 12:23 AM   #1
Senior Cook
 
Join Date: Nov 2010
Posts: 234
Nachos: Where are the good recipes?

Every time I make nachos in the oven, I'm underwhelmed. I typically dice some chicken, add some blackened seasoning, throw some shredded cheddar or co-jack on top of a pile of chips, broil, and eat with jalapenos.

A pile of nachos seem to be harder and harder to find at a restaurant too. Anymore, an order of nachos is roughly a dozen chips covered in a pound of refried beans and cheese.

Give me your best nacho recipe, and PILE THEM HIGH! :)

__________________

inchrisin is offline   Reply With Quote
Old 10-25-2015, 12:50 AM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,729
It might be just me, but with Nachos, I think less is more. I don't want so many ingredients on top that they are hard to manage as "finger food", kinda like "pick up sticks".
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-25-2015, 05:21 AM   #3
Senior Cook
 
Join Date: Nov 2010
Posts: 234
I really like it when I order an appetizer and it turns into a meal.
inchrisin is offline   Reply With Quote
Old 10-25-2015, 08:36 AM   #4
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,671
Coming from someone who thinks more is better, I agree with KL that in this instance less is more.

The way I do it is strategically stack "good" chips add a portion of cheese (colby / monterey jack ), then a spoonful of drained pico de gallo, a few slices jalapeno, and that's about it. Maybe some scallions, No meat or beans. Place the next layer chips on top of the first layer alternately , so there is air between chips and they aren't in a teenage back seat clutch. Repeat toppings and make a mile high platter. Carefully into the oven until heated and cheese melts.

Toppings for me, always, salsa, sour cream, guacamole-- yay for Mexican colors, and sometimes a spicy refried bean dip. If it's just the two of us, serve on the baking tray and it's ok if we double dip and the dips blend in. If more people, small plates and be polite and make more.
Whiskadoodle is offline   Reply With Quote
Old 10-25-2015, 10:42 AM   #5
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Put a little cheese, then the seasoned chicken, then the jalapeños, top with more cheese.
Use guacamole and or sour cream after they come out of the oven.
Do season the chicken when you cook it.

Now when I was a teenager, my favorite nachos were seasoned ground beef, refried beans and that cheese sauce. This was from a fast food place. But I always ordered the combination nachos, double meat, double beans, double cheese.
One cashier asked me why I didn't just order 2 nachos. I told her I didn't want that many chips. Other days I ordered the combination burrito.

I ate there so often that when I walked in the door, the cook would ask did I want a burrito or nachos.
cinisajoy is offline   Reply With Quote
Old 10-25-2015, 11:09 AM   #6
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,060
Quote:
Originally Posted by Kayelle View Post
It might be just me, but with Nachos, I think less is more. I don't want so many ingredients on top that they are hard to manage as "finger food", kinda like "pick up sticks".
I agree.
I arrange chips on a sheet pan and top with cheese. I then bake until cheese is bubbly.
I then add one slice of (pickled) jalapeño pepper to top each chip and serve with salsa. That to me is the perfect nacho.

Note: Lots of work for little product. But plenty reward.
Roll_Bones is offline   Reply With Quote
Old 10-25-2015, 12:47 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,187
When I make nachos, it's typically for a quick lunch or an evening snack that DH and I share. I put a pile of chips in a shallow bowl, spoon salsa over them, top with extra-sharp cheddar cheese and microwave for about a minute. Then I sprinkle with homemade pickled red onions and put sour cream on the side. If I have leftover grilled chicken or taco meat, I'll toss it with the salsa and use that. Simple and delicious
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-25-2015, 02:13 PM   #8
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 671
nachos

I like this little discussion..

Nachos 101 | Homesick Texan

Eric, Austin tx.
giggler is offline   Reply With Quote
Old 10-25-2015, 08:48 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,370
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
When I make nachos, it's typically for a quick lunch or an evening snack that DH and I share. I put a pile of chips in a shallow bowl, spoon salsa over them, top with extra-sharp cheddar cheese and microwave for about a minute. Then I sprinkle with homemade pickled red onions and put sour cream on the side. If I have leftover grilled chicken or taco meat, I'll toss it with the salsa and use that. Simple and delicious
That is what we do. I will have to try the red onions and sour cream.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-25-2015, 09:24 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,187
Quote:
Originally Posted by taxlady View Post
That is what we do. I will have to try the red onions and sour cream.
I use a Rick Bayless recipe for the red onions. I haven't seen it online so if you don't already have one, send me a PM and I'll send you the recipe. I love to have something tangy with a creamy dish like nachos.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-25-2015, 11:13 PM   #11
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,907
Mmmm.....nachos. I love them, and it's one of those things that I just kind of use what I have on hand when the mood strikes. Kind of like the goulash of latino dishes.
Sometimes refried beans, sometimes seasoned ground beef....or chicken. Sometimes loaded up, sometimes not so much. Sometimes cheddar, other times Monterey jack. Once in a while I'll use salsa, other times I just chop up some tomatoes and onions. One thing I almost always do is cut up corn tortillas into eighths and fry them up rather than use store bought bagged chips. It makes a huge difference.

Here's one version from a year or so ago. Now I'm craving nachos. This will have to be on the menu next week, in some form or another!
Attached Thumbnails
Click image for larger version

Name:	nachos.jpg
Views:	141
Size:	49.0 KB
ID:	23719  
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-26-2015, 12:07 AM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,370
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Cheryl J View Post
Mmmm.....nachos. I love them, and it's one of those things that I just kind of use what I have on hand when the mood strikes. Kind of like the goulash of latino dishes.
Sometimes refried beans, sometimes seasoned ground beef....or chicken. Sometimes loaded up, sometimes not so much. Sometimes cheddar, other times Monterey jack. Once in a while I'll use salsa, other times I just chop up some tomatoes and onions. One thing I almost always do is cut up corn tortillas into eighths and fry them up rather than use store bought bagged chips. It makes a huge difference.

Here's one version from a year or so ago. Now I'm craving nachos. This will have to be on the menu next week, in some form or another!
Yeah, the photo is making me want nachos too. I think I'll go make some.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-26-2015, 12:08 AM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,729
Quote:
Originally Posted by Cheryl J View Post
Mmmm.....nachos. I love them, and it's one of those things that I just kind of use what I have on hand when the mood strikes. Kind of like the goulash of latino dishes.
Sometimes refried beans, sometimes seasoned ground beef....or chicken. Sometimes loaded up, sometimes not so much. Sometimes cheddar, other times Monterey jack. Once in a while I'll use salsa, other times I just chop up some tomatoes and onions. One thing I almost always do is cut up corn tortillas into eighths and fry them up rather than use store bought bagged chips. It makes a huge difference.

Here's one version from a year or so ago. Now I'm craving nachos. This will have to be on the menu next week, in some form or another!
That looks outstanding Cheryl, and I couldn't agree more about frying your own chips. Nothing from a bag is ever as good.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-26-2015, 04:58 AM   #14
Senior Cook
 
Join Date: Nov 2010
Posts: 234
I've never tried to try my own chips. The pic Cheryl posted will have me trying within a week.

Does anyone have a favorite oil they use for chips? I saw peanut oil listed on TheLonelyTexan link.
inchrisin is offline   Reply With Quote
Old 10-26-2015, 11:29 AM   #15
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,729
I use peanut oil, but have done it with veg. oil. I don't see much difference. Be sure you salt the chips immediately after removing from the oil.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-26-2015, 11:37 AM   #16
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,907
Thanks, guys.

Like Kay, I use peanut or veg oil - probably veg oil most often, because I always have it. And yes, if you don't salt immediately when they come out of the oil, the salt just bounces off. And watch them closely inchrisin, the chips can go from nicely browned to burnt in a couple of seconds.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-28-2015, 04:44 AM   #17
Senior Cook
 
Join Date: Nov 2010
Posts: 234
I just tried peanut oil. The results were pretty immaculate. I didn't even need salt for the chips. I'll try veggie oil next time because it's cheaper here.

Thanks for the help all!
inchrisin is offline   Reply With Quote
Old 10-28-2015, 10:28 AM   #18
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 742
This brings back memories of Spring snow skiing in Vail CO. This was BK (before kids). We had a group from Atlanta that went every spring. After a full day of skiing we would meet at the Red Lion and have this mountain of Nachos (more is better). we would order pitchers of Margaritas and tell stories of the skiing while sitting outside in the Colorado sun. Man that was the life. Once you cleaned off the toppings, you could have them re-topped. The nachos most always outlasted the Margaritas. I never could get the ratio right :).
GA Home Cook is offline   Reply With Quote
Old 10-28-2015, 05:32 PM   #19
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,907
Quote:
Originally Posted by inchrisin View Post
I just tried peanut oil. The results were pretty immaculate. I didn't even need salt for the chips. I'll try veggie oil next time because it's cheaper here.

Thanks for the help all!
I'm glad you were happy with the home fried tortilla chips, inchrisin!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-08-2016, 11:12 AM   #20
Senior Cook
 
Join Date: Nov 2010
Posts: 234
I'm also curious how the commercial brands get all that oil off their chips. Is it worth trying to shake the chips out while they're in a colander?
__________________

inchrisin is offline   Reply With Quote
Reply

Tags
recipe, recipes

Nachos: Where are the good recipes? Every time I make nachos in the oven, I'm underwhelmed. I typically dice some chicken, add some blackened seasoning, throw some shredded cheddar or co-jack on top of a pile of chips, broil, and eat with jalapenos. A pile of nachos seem to be harder and harder to find at a restaurant too. Anymore, an order of nachos is roughly a dozen chips covered in a pound of refried beans and cheese. Give me your best nacho recipe, and PILE THEM HIGH! :) 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:12 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×