Nachos may be the perfect finger food. They’re crispy, gooey, and packed with flavour in every bite — if you build them right, that is. These tips will get you on the right track.
Photo by Flavio Ensiki.
Chris Shepherd, the James Beard-Award-winning chef at Underbelly in Houston, Texas, knows his nachos. And he recently shared some of his tasty tips with Kate Krader at Bloomberg. Some of the highlights include:
- You want sturdy, thick chips that can support weight and won’t get soggy too fast. Go with the crispier triangles, not the round style chips.
- Use shredded Colby or Cheddar in addition to a cheese sauce. You’ll get better texture and ensure cheese is on every chip.
- Add toppings to your nachos layer by layer. You don’t want want a mountain of nachos with nothing but dry, topping-less chips in the middle.
Shepherd goes on to suggest a few other things that can upgrade your nacho masterpiece, like adding pickled hominy and crisp cabbage to make the texture pop. You can find more nachos tips at the link below.
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