ID: b37dbe42...
A detailed guide by Andrew Rea (AKA Babish) on crafting the ultimate tray of nachos, with deliberate choices for every component—from the sturdiest chips and meltiest cheeses to flavorful toppings and homemade condiments. This recipe focuses on layering to ensure every chip is perfectly covered and nothing gets soggy.
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Prepare all toppings: cook and crumble chorizo, shred cheeses, dice onions, and make condiments like guacamole and pico de gallo. → On a parchment-lined sheet tray, build the nachos in two layers: a layer of chips with cheese, followed by a second layer of chips with more cheese. → Top with chorizo, red onion, jalapeños, and olives. → Bake at a high temperature until the cheese is fully melted. → Remove from the oven and garnish with fresh radishes, a drizzle of crema, cilantro, and serve with dollops of guacamole, pico de gallo, and refried beans on the side.
Prepare all toppings: cook and crumble chorizo, shred cheeses, dice onions, and make condiments like guacamole and pico de gallo. → On a parchment-lined sheet tray, build the nachos in two layers: a layer of chips with cheese, followed by a second layer of chips with more cheese. → Top with chorizo, red onion, jalapeños, and olives. → Bake at a high temperature until the cheese is fully melted. → Remove from the oven and garnish with fresh radishes, a drizzle of crema, cilantro, and serve with dollops of guacamole, pico de gallo, and refried beans on the side.
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Use sturdy, thick tortilla chips that can hold up to the weight of the toppings without becoming soggy or breaking.
Always grate your own cheese from a block. Pre-shredded cheese contains anti-caking starches that prevent it from melting smoothly and can make your nachos oily.
Build your nachos on a large sheet pan in a flat, wide layer rather than a deep pile. This ensures maximum surface area so every chip gets toppings and heat.
Layering is key. A base layer of chips and cheese followed by a top layer ensures no chip is left naked.
Add wet or fresh condiments like guacamole, pico de gallo, and crema after the nachos come out of the oven to keep them from getting soggy and to maintain their fresh flavor and texture.
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