Comments on: Near Perfect Nachos

By: Emma

Emma — Sun, 12 Feb 2012 09:33:12 +0000

I love your blog, read it every day. Silent stalker style. Ten year line cook, and I have to say, your nachos are on the money. However, it’s easier like this: cook the tortillas whole, tostada style. Spread on the beans, add toppings, etc to the whole tortilla and then bake. After baking, cut into fourths and serve. Makes the whole ‘getting each nacho equal’ thing WAY easier!

By: Melanie

Melanie — Thu, 03 Nov 2011 23:26:46 +0000

They look incredible too! It’s so nice to find other ‘nacho snobs’ who understand me! :o)
THanks for the great ideas – I love the site!

By: Nick

Nick — Thu, 03 Nov 2011 22:28:54 +0000

Great ideas Melanie! I made a more recent version of these also that I call my Sunday Night Nachos with a homemade cheese sauce.

http://www.macheesmo.com/2011/10/sunday-night-nachos/

By: Melanie

Melanie — Thu, 03 Nov 2011 22:16:03 +0000

THese look ammmazing! Good nachos are always worth the effort. My friends make fun of me, becuase I’m such a huge nacho fan, yet I refuse to order them at restaurants – this sounds really pretentious, but I tell them that I make them better than most restaurants, because I don’t LOAD mine up with all kinds of crazy unnecessary ingredients! I can’t stand soggy overloaded nachos. :o(

I make mine pretty much the same, though I haven’t tried them with refried beans..nice touch! The cubed avocado is an absolute must. I grow a ton of jalapenos, so I usually end up using my own pickled pepper slices. I think the one thing that you could use to make this recipe *perfect* is to fancy up the sour cream a bit! I always add a bit of lime juice, lime zest and homemade taco seasoning to my sour cream…sooo tasty!

Thanks for sharing!!

By: @chefjmoore

@chefjmoore — Sat, 05 Mar 2011 21:18:05 +0000

You need to make your own toritillas from scratch Thin pressed and add heirloom tomatoes and creme fraiche

By: Nick

Nick — Tue, 26 Jan 2010 15:44:50 +0000

I wouldn't actually put the chips together until you are ready to eat them… the nachos would just get really soggy I think. You could get all the individual pieces ready though (chips, beans, salsa, etc) in advance without a problem.

By: marley

marley — Tue, 26 Jan 2010 15:39:09 +0000

Can I make the whole recipe of the nachos ahead of time. I talking about 1 day ahead and day of just insert in the oven? Please advise.

thanks recipe and pics look fabulous!

marley

By: Will

Will — Mon, 06 Apr 2009 17:13:29 +0000

In honor of opening day, I had to repost these as I plan on watching the game tonight and stuffing my face with this recipe:
http://momentumoffailure.wordpress.com/2009/04/06…

Thanks for the eats!

By: Marie

Marie — Sat, 07 Mar 2009 19:23:36 +0000

the home made chips make all the difference, outstanding, thanks Nick!

By: what brought me back | homemade tortilla chips | food loves writing

what brought me back | homemade tortilla chips | food loves writing — Fri, 27 Feb 2009 13:02:06 +0000

[...] fast and, more than anything, absolutely wonderful to eat. I first saw a version of them over at Macheesmo, where he swore they’d be better than anything you could buy. Looking for an alternative [...]