Nachos

Nachos are the ultimate party starter, traditionally topped with lots of melted cheese, beans or ground meat, salsa and sour cream. The key to getting great nachos is lots of layering—pay attention to the ratio of chip to filling, and add fresh toppings, like sour cream and avocado, right before serving so they stay cool. We like to take basic nachos and add tons of fresh veggies, like peppers, scallions, red onion, corn, jalapenos and tomatoes. For a totally unique on this Tex-Mex classic, give totchos (tater tot nachos) a try. We like ours slathered in a creamy kimchi-spiked cheese sauce and topped with homemade guacamole. Get these recipes and more from F&W’s guide to nachos.

Most Recent

Black & Blue Nachos

Rachael Ray is a nacho connoisseur who’s published dozens of nacho recipes in her magazine, Rachael Ray Every Day, and her many cookbooks. “I love these nachos because they are meat-free and very healthy, with warm, spicy black bean dip and tons of veggies,” she says. “When it comes to nachos, more is more, and with these healthy toppings, I feel less guilty about eating a big, crunchy, cheesy pile of chips.” Slideshow: Outrageous Nachos  Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) 

Cheesy Nachos with Fried Eggs and Giardiniera

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 Food & Wine’s Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables and fried eggs. They’re perfect all-day nachos. Slideshow: More Quick Mexican Recipes 

Smuggled Mole Chicken Nachos

This ultimate nacho recipe from Chef Brad Farmerie at Ghost Donkey can also be served with avocados, thinly sliced radishes, and lime wedges. Slideshow: More Game Day Recipes 

Hot Dog Nachos

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These next level hot dog nachos from Food & Wine’s Paige McCurdy-Flynn are drizzled with sharp cheddar beer cheese that takes less than 2 minutes to cook in the microwave. Slideshow: More Nacho Recipes 

Nachos with Pinto Beans & Jack Cheese

Be sure to use sturdy tortilla chips to support the mountain of toppings on chef Traci Des Jardins’ nachos. She likes to make her own smoky-flavored salsa here; you can use a good store-bought version instead. These nachos are best served straight from the oven. Slideshow: Great Party Dips 

How to Make Tater Tot Nachos (Totchos) with Kimchi Cheese Sauce

Tater tots on their own are good. Tater tots dipped in cheese sauce are even better. Tater tots turned into nachos are THE BEST.

More Nachos

8 Priceless Pieces of Nacho Wisdom

It’s not difficult to make a good plate of nachos. But a great plate of nachos requires skill. 

11 Celebrities’ Dream Nachos

Celebrities: they’re just like us. And they love nachos. ¡Buenos Nachos! by Gina Hamadey (Dovetail 2016) collects nacho recipes from actors, musicians and celebrity chefs to demonstrate the surprising versatility of the cheese-on-chips model.Dessert nachos? Check. Breakfast nachos? We’ve got those, too. Check out the book for an extended love letter to this classic, and feast your eyes on a selection of beautiful nachos dreamed up by some of our favorite celebrities. —Hannah Walhout

Gochujang Chili-Cheese Nachos

Edward Lee—the Korean-American chef of Louisville’s 610 Magnolia and MilkWood and author of the cookbook Smoke and Pickles—has long known what the rest of the country is just learning: Sweet-spicy-funky gochujang makes just about everything better. Here, he uses the Korean pantry staple in his beer-braised, chipotle-spiced beef chili and also mixes it into sour cream for extra umami and flavor. To make the nachos, he drapes the chile and creamy dip over tortilla chips, then adds crumbled cotija cheese and slices of fresh serrano peppers. “I eat nachos only a few times a year, so when I do, I want to make sure it’s worth it,” says Lee. “This recipe is not for the timid. It requires a long night, beers, whiskey and loud music.”Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)