Campfire Grilled Nachos Recipe (2024)

FAQs

What is the secret to making good nachos? ›

To avoid a nacho nightmare, I toughen the chips up with a quick pre-bake in a 350°F oven, and then sprinkle a protective layer of the shredded cheese on them to create a buffer between the chips and the rest of the toppings. The cheese will melt slightly.

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.

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.

Start with a baking sheet: You need surface area, plus it makes a statement to present a tray of nachos that generous. Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese.

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.

Melt the butter add the flour, next add a pint of already warmed milk and whisk. Bring it to a simmer and the flour will thicken it, then add your grated cheese. Gently simmer until you can no longer taste the flour in the sauce. reach for the corn flour if things get really bad!

The next time you're prepping for a late night of streaming, make the nachos below. The DORITOS^® Nacho Cheese chips dripping with cheese sauce and crema, and dotted with refried beans, avocados, jalapenos, and salsa will stand up to any plot twist.

A big benefit of grilling is that food cooks quicker and has that great flame grilled distinct flavour. You can achieve the right texture of the meat, as you are right with it over the grill.

Do tomatoes go on nachos before or after cooking? ›

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

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.

A great way to serve nachos to a larger party is to layer them, baking in between each layer. Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat.

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.

Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.