Campfire Nachos Recipe (2024)

FAQs

What is the secret to making good nachos? ›

Cook at a higher heat, limit ingredients and amounts that are loose (refried beans, chili, etc. When stacking the nachos, add ingredients to each stack watching the amount. I like to keep my nachos from getting soggy in the oven by using a preheated oven and cooking them on a high heat for a shorter amount of time.

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. How do you make nachos that stay nice and crunchy while you're eating them? Pretty much every single item in your nacho toppings will have some degree of moisture.

* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * 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.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.

Scatter your choice of shredded cheese on top and pop them into a preheated oven at about 220°C for roughly 5 minutes or until the cheese is completely melted. Next, layer on your selected toppings – drizzle your favourite salsa, sprinkle your choice of meat or vegetable fillings and scattered jalapeño peppers.

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.

Don't overcrowd your nachos. Build them on a cookie tray in layers--first tortilla chips, then grated cheese, followed by a two or three minutes in a very hot oven to quickly melt the cheese on the first layer.

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.

How long should I bake my nachos? ›

Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

Nachos with an abundance of toppings are sometimes called "loaded nachos".

“Because we have a rule here that if you order one nachos to share, one person cannot eat all of the fully loaded nachos.” Tim pretends to be surprised by the waiter setting ground rules but is called out by his date.

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.

It will only take about 5 to 10 minutes, so don't go too far! Don't add the cold/fresh toppings until AFTER the nachos come out of the oven. Add the toppings RIGHT before serving so the chips don't get soggy, especially with toppings like sour cream, salsa, and tomatoes.