Easy Oven Baked Nachos Recipe (2024)

FAQs

What is the secret to good homemade nachos? ›

One layer of chips and toppings is good. A double layer is better. For maximum crunchy-to-gooey texture, start with a layer of chips that completely covers the bottom of your tray. Then, slather it with any toppings that need to be hot and/or melted, like beans, shredded meat, and cheese.

Place them in a 300F oven to crisp up, keeping a careful eye on them so they don't burn. After they're hot all the way through, turn the heat up to 350F for about 5 minutes. I have NEVER had my nachos get soggy while I was cooking them!

As many as you like. I usually have one layer of chips, then cheese, more chips, meat of choice, choped tomatoes, onion, cliantro, salsa and sour cream.

Heat oven to 350°F. Pit, peel and cut avocado into ¾-inch pieces; reserve. In 10-cup baking dish, layer tortilla chips, cheddar cheese, beans, tomatoes, yellow pepper, olives and red onion. Bake until cheese is melted and tips of tortilla chips are lightly toasted, about 10 minutes.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

Next it's time for layering: On a foil-lined sheet, arrange the chips, half of beef-bean mixture, half of cheese, half of black beans, and half of pickled jalapeños. Repeat to make another layer. Bake the nachos in the oven, which should only take about 15 minutes.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

Preheat an oven to 350 degrees F (175 degrees C). Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip.

Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese. Bake until cheese is melted and bubbly, 5 to 7 minutes.

Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.

What kind of onion is good for nachos? ›

Red onion: I love the bite of raw red onions on nachos, either thinly sliced or finely chopped. Or feel free to also whip up a batch of quick pickled red onions to add instead. Cilantro: Finally, I love adding a generous sprinkle of chopped fresh cilantro to these nachos.

We have a rule that basically says. if 2 people order nachos to share, one person can't take the ones with me and stuff.

* To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings. * The chips should to be heated evenly and the cheese well melted.

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

Layer Wisely

Start by spreading a single layer of chips on a baking sheet. Next, add a thin layer of refried beans or black beans to help create a barrier between the chips and the wetter toppings. Then, sprinkle a generous amount of shredded cheese over the beans. Repeat this process for additional layers, if desired.

Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese. Complete coverage guarantees you don't commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake.

Melting Salts:

We've found that the secret to perfectly velvety-smooth nacho cheese sauce is a combination of keeping the cheese at low temperature while cooking, and the use of sodium citrate (derived from citric acid) and SHMP (sodium hexametaphosphate).