Nachos are quite possibly the best tourist food to have ever been invented. Since their beginnings in 1943, they’ve taken many forms ― from your classic, neon-orange cheese-topped ballpark nachos to fully-loaded pulled pork explosions.
At their base, they’re a simple combination of cheese and chips. But those two foods unite to become something truly special.
Three Cheese Skillet Nachos
Three Cheese Skillet Nachos-these skillet nachos are loaded with three kinds of cheese: Cheddar, Pepper Jack and Queso Fresco! They also have all of your favorite nacho toppings! These nachos are great for game day or any other day!
Cheese lovers are going to go crazy for these cheese loaded nachos! They are the perfect game day snack!
yield: serves 6
prep time: 10 mins
cook time: 15 mins
total time: 25 mins
Tortilla chips, enough to fill your skillet (about 7 cups)
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 cup black beans from can, rinsed and drained
1/3 cup Queso Fresco or Cotija cheese
Optional Toppings: Diced tomatoes, Black olives, Chopped avocado, Chopped cilantro, Jalapeño, cut into slices, Chopped green onion, Sour cream
- Preheat oven to 400 degrees F.
- Place half of the tortilla chips into a cast iron skillet. Layer half of the cheddar and pepper jack cheese over the chips. Top with half of the beans. Add the remaining chips, cheddar cheese, jack cheese, and beans.
- Place skillet in oven and Bake for 10-15 minutes, or until cheese is melted. Remove from oven and top with Queso Fresco cheese. Add additional toppings of your choice! We love diced tomatoes, black olives, avocado, cilantro, jalapeño, green onion, and sour cream. Serve warm!
Note-if you don’t have a cast iron skillet, you can make these nachos on a large baking sheet.
Mexican Street Corn Nachos
Street Corn Nachos! Tortilla chips topped a creamy monterey jack cheese sauce, toasted corn, crumbled cotija, chili powder and cilantro.
Prep time: 15 minutes
Cook time: 15 minutes
Assembly time: 5 minutes
Yield: Serves 8
This recipe uses frozen corn kernels. You can of course use corn from grilled corn on the cob. Usually I don’t have any leftover corn when I grill corn, and if I do grill it, I want to eat it right then and there, on the cob.
Mexican crema is a lot like runny sour cream. I don’t usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema. But if you have crema, use it!
2 Tbsp canola oil (or other high smoke point oil)
1 pound frozen corn (about 3 cups), still frozen
2 Tbsp mayonnaise
14 ounce bag low salt tortilla chips
1 pound monterey jack cheese, grated (do not buy pre-grated, it won’t melt properly)
1 Tbsp cornstarch
1/2 cup cream
1/2 cup milk
1 clove garlic, minced
1/4 cup crumbled Cotija cheese (can sub crumbled feta)
1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika)
2 Tbsps of Mexican crema or 2 Tbsp sour cream that have been slightly diluted with water
1/2 lime, sliced into wedges
2 Tbsp chopped cilantro
1 Sear the corn, then mix with mayo: Heat oil on high heat in a large, cast iron pan. When the oil is almost smoking hot, add half of the frozen corn (not defrosted) to the pan. Spread it out in the pan and let sear.
Stir occasionally, until most of the corn kernels have browned a little on at least one side. You’ll know the corn is ready when some of the kernels start “popping”.
Remove the corn from the pan to a bowl, and repeat with the remaining frozen corn kernels.
Mix the corn with the mayonnaise and set aside.
2 Toast tortilla chips: Preheat oven to 350°F. Spread the tortilla chips out on a large sheet pan and place in the oven for 10 minutes, until lightly browned.
3 Make cheese sauce: While the tortilla chips are toasting, make the cheese sauce. Set up a double boiler with an inch of water in the lower pan.
If you don’t have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water.
Place the grated monterey jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk (can use half and half if you want). Add the minced garlic.
Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth.
4 Assemble nachos: Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter.
Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn. Sprinkle with cotija cheese crumbles. Sprinkle with chipotle chili powder. Drizzle with the crema or diluted sour cream. Sprinkle with cilantro.
Sprinkle with a little lime juice and serve immediately with lime wedges.
Homemade pulled pork nachos
yield: serves 4 appropriately, 2 obnoxiously
prep time: 12 hours, pork cook time
4 pound pork shoulder
2 tablespoons canola oil
1/2 cup your favorite beer
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
12 (4-inch) corn or flour tortillas, torn into pieces
1/2 cup canola oil
4 ounces sharp white cheddar cheese, freshly grated
8 scallions, thinly sliced
2 jalapeno peppers, thinly sliced
1 avocado, cubed
1 mango, peeled and cubed
1/2 red onion, diced
2 cups cherry tomatoes, halved or quartered
1/2 cup freshly torn cilantro
1 tablespoon olive oil
1 tablespoon flour
1 garlic clove, minced or pressed
1/3 cup milk
8 ounces monterey jack cheese, freshly grated
a pinch of salt + pepper
You can easily make the pork ahead of time!
Heat a large skillet over medium-high heat and add the canola oil. Add the pork and sear on all sides until golden, about 2 minutes per side. Place the pork in the crockpot with the beer and add the salt, pepper and spices. Cook on low for 12 hours or high for 6 to 8 hours. Once finished, the pork should shred easily with a fork.
Before serving the pork, I like to crisp it up in the oven. To do this, I spread the shredded pork in a large baking dish. Preheat the oven to 400 degrees F. Place the baking dish in the oven and roast for 30 minutes, tossing the pork with a fork every 10 minutes. You don’t HAVE to do this step, but it really makes it taste like authentic carnitas.
Heat a cast iron skillet over medium-high heat and add the canola oil. Add the tortilla pieces in batches (however many your skillet can hold in a single layer) and fry until golden brown, about 2 to 3 minutes. Remove and place on a paper towel to drain excess grease. Sprinkle the chips with salt and repeat until your tortillas are gone.
To assemble the nachos, lay the chips in a layer on a large baking sheet (I like to cover mine with foil first). Sprinkle on the grated cheese then add on the pork. Drizzle on half of the queso. Place the nachos in the oven and cook until heated through and the cheese is melted. Remove the nachos and cover with the scallions, peppers, avocado, cilantro, mango, tomatoes and red onion. Drizzle more queso on to before serving!
Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.