The Simple Joy of these Ultimate Loaded Nachos
When I think about comfort food that brings people together, loaded nachos top my list every single time.
There’s something magical about that first bite – crispy tortilla chip loaded with melted cheese, tangy sauce dripping down your fingers. I mean, who doesn’t love food you can grab with your hands?
These aren’t your basic movie theater nachos either. We’re talking about the real deal here, made from scratch with corn tortillas you fry yourself.
The cheese gets all bubbly and golden, creating those perfect cheese pulls that make everyone gather around the plate.
Ingredients
Let me be honest with you – this isn’t going to be one of those recipes where you grab a bag of chips and call it a day. We’re making these loaded nachos completely from scratch, which means a trip to the grocery store and some actual cooking.
But trust me, once you taste the difference between store-bought chips and your own crispy, golden tortilla pieces, you’ll never want to go back to the bagged stuff.
- Oil for frying
- 12 corn tortillas
- 1/2 lb cheddar cheese, grated
- 1/2 lb monterey jack cheese, grated
- 2 cups tomato puree
- 1 green onion, finely chopped
- 2 tablespoons onions, finely chopped
- 1/2 teaspoon garlic, finely chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
Now, here’s where things get interesting – you’ll notice this recipe calls for a full pound of cheese total, which might seem like overkill until you realize we’re feeding a crowd here.
The combination of cheddar and monterey jack gives you that perfect balance of sharp and creamy, plus those Instagram-worthy cheese pulls everyone’s always chasing.
Don’t even think about using pre-shredded cheese from a bag either, because that stuff has anti-caking agents that prevent proper melting. Grate your own cheese, even if it means cleaning the grater afterwards – your nachos will thank you for it.
How to Make these Ultimate Loaded Nachos
First things up, you need to tackle that homemade nacho sauce, which honestly sounds way fancier than it actually is. Throw your 2 cups of tomato puree, 1 finely chopped green onion, 2 tablespoons of finely chopped regular onions, 1/2 teaspoon of minced garlic, 1/2 teaspoon of pepper, and 1/2 teaspoon of oregano into a food processor or blender and let it rip until everything’s smooth. This sauce is what separates the amateurs from the nacho masters, so don’t skip this step even though it’s tempting to just squirt some jarred salsa on top and call it good.
Set that beautiful red concoction aside while you preheat your oven to 400 degrees F, because multitasking is the name of the nacho game.
Now comes the part where your kitchen might get a little messy, but that’s half the fun, right? Heat up your oil in a large skillet until it hits 350 degrees F – or just flick some water into it and see if it sizzles like it’s angry at you.
While that oil’s heating up, grab those 12 corn tortillas and cut each one into eight pieces, which gives you 96 little triangular soldiers ready for their hot oil bath. Working in batches because nobody likes overcrowded, sad tortilla chips, fry these babies until they’re crisp and light brown, then drain them on paper towels like they’re recovering from a spa day.
Here’s where everything comes together in the most satisfying way possible. Arrange all those gorgeous, golden tortilla pieces on an oven-proof platter, then go absolutely wild sprinkling your full pound of grated cheddar and monterey jack cheese over every single chip. For perfectly even cheese distribution, consider using a professional meat slicer to get uniform cheese slices that melt consistently across your nacho masterpiece.
Don’t be shy about it – we’re going for cheese avalanche territory here. Spread that homemade nacho sauce over the whole cheesy mountain, then slide the whole thing into your preheated oven for 5-10 minutes, just until the cheese melts into that gooey, stretchy paradise that makes nachos worth the effort.
Substitutions and Variations
While this loaded nachos recipe is pretty much perfect as-is, I totally get that sometimes you need to work with what’s in your pantry or accommodate different tastes and dietary needs.
Can’t find Monterey Jack? Swiss or even mozzarella work fine. Want more kick? Toss in jalapeños or hot sauce with that tomato mixture.
I’m always swapping ingredients because, honestly, who’s everything on hand? For a healthier twist, try baked tortilla chips instead of frying your own.
Vegetarians can add black beans, while meat lovers might throw on some seasoned ground beef.
Additional Things to Serve With Ultimate Loaded Nachos
Now that you’ve got your loaded nachos sorted, what’re you gonna serve alongside this cheesy masterpiece?
I’m thinking fresh guacamole‘s a must – that creamy avocado goodness cuts through all that richness perfectly. Salsa verde adds a tangy kick, while sour cream cools things down if you went heavy on the jalapeños.
Don’t forget lime wedges for squeezing over everything. A crisp Mexican beer or margarita pairs beautifully too.
For something heartier, I’d add black bean dip or queso blanco on the side. Trust me, your guests will appreciate having options when they’re diving into nacho heaven.
Final Thoughts
There you have it – your blueprint for nacho greatness that’ll turn any regular Tuesday into a fiesta.
I’m telling you, mastering this recipe will make you the snack champion of your household.
Sure, store-bought chips work fine, but homemade tortilla pieces? They’re crispy gold.
Don’t skip the cheese blend either – cheddar and Monterey Jack create that perfect melt.
The tomato-based sauce adds richness without overwhelming the other flavors.
Trust me, once you nail this technique, you’ll never settle for basic nachos again.
Now go forth and create something deliciously messy.
