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the nachos question

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    the nachos question

    Haven't had or made nachos for a long time. Restaurant nachos are usually disappointing to me, lots of stuff on top of a pile
    of chips that once you have eaten the top layer they have nothing left. Even then not that good. When I have made nachos,
    I made them on a sheet pan single layer overlapping chips with the toppings spread evenly over it all. Spiced hamburger, not shredded beef. Forget chicken. For some things I think ground beef is best.

    But then, I always used shredded cheese, then melted under a broiler. I see some use a cheese sauce, what I have considered to be gas station or ball park nachos. I don't doubt that is good, comfort food is always good.

    But what is the feeling here, sauce or melted cheese for nachos?

    #2
    Sauce can work in small batches, otherwise you end up with chips that wont hold anything. Melted is the safer choice to me.

    Comment


      #3
      I make them with both, depending on my mood. You can easily make your own cheese sauce, though. 8oz of cheese cut into chunks, 1tbsp corn starch, 1 can evaporated milk... cook in sauce pan, stirring constantly until it forms a smooth sauce.

      The advantage to sauce is when you pull a chip away with cheese sauce, you don't end up pulling a glob of other chips/toppings held together by melted cheese.

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        #4
        I do both and have done both on the same batch of nachos. Just depends on what I have on hand.

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        • holehogg
          holehogg commented
          Editing a comment
          +1

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          This^^

        #5
        Melted cheese but I do the single-chip layer, toppings, then another layer of chips, and repeat.

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          #6
          Generally melted cheese, but sauce is good occasionally. I agree on using ground beef, and lots of it.

          Comment


            #7
            Cheese guy myself. Sauce is for later as in dippin & drippin.

            Comment


              #8
              Good tips! I will add one myself. Cut up corn tortillas and fry them yourself, even make your own tortillas, big difference.

              Comment


                #9
                Melted cheese.
                The only time I used a cheese sauce/stadium nacho thing is when my kids were a lot younger and I let them and all of their friends build their own nachos...outside. LOL There was cheese goop everywhere. O_o

                i too tend to do them in layers. A perforated pan/tray makes for a great pan on the grill or smoker. I have several in different sizes & shapes.

                Comment


                  #10
                  The issue with sauce is that you need to start with a more flavorful cheese to get the same flavor as a melted cheese.

                  Also microwave. Chips, cheese, jalapeños, repeat, nuke for 60 seconds, check and add a bit more time if needed.

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                    #11
                    I put the chips on the side after melting the cheese on top of the beef. I then add whatever else I want to the pile and cut a bit off with my fork. A chip goes in my mouth followed by what's on the fork.
                    I can eat sauce and it's OK at an event, but I don't use it at home and am greatly disappointed if I am served nachos with that sauce when in a decent restaurant.

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                      #12
                      If I make nachos, I do what you did - properly and evenly placing all ingredients on each chip with shredded cheese


                      If I make queso, then it’s poor that over chips that are set up in a way that will get even distribution and proportionally to each chip so.....ok enough of that!

                      I like both, just depends on what I’m in the mood for I guess. My wife makes a killer crock pot green chile queso. But the nachos aren’t as heavy on gut like the queso.

                      Comment


                      • Mark V
                        Mark V commented
                        Editing a comment
                        I always had considered queso a dip, not for nachos.

                      #13
                      I personally evenly layer ingredients to include shredded cheese. I've never been a huge fan of runny cheese on my nachos because of the soggy factor, but I will spoon it and salsa on at the last minute in small doses from time to time. My preferred cooking method is the oven, but the microwave does in a pinch. I've tried torching the layers with cheese before nuking before and it works, but not really worth the effort. Meat and beans are also cooked before building layers.

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                      • HawkerXP
                        HawkerXP commented
                        Editing a comment
                        BEANS IN NACHOS!?! Good thing you don't live in Texas.

                      #14
                      I have done 1/2 and 1/2 and liked the results. A little less shredded cheese let’s things get toastier. Then drizzle with cheese sauce (shredded cheese, corn starch, evap. milk, and hot sauce) right before serving.

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                        #15
                        Melted cheddar and pepper jack for me. My meat of choice is smoked pulled pork or beef. Top with hatch chiles and/or fresh jalapeños.

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