Nachos, Every Way
If I could eat only one food for the rest of my life, it would be nachos. And I’ll take ‘em any way they come, from chips that are individually topped and have the perfect cheese distribution to a mess of cheesy goodness smothered in guacamole where you have to hunt for each topping. With basketball season in full swing, it’s easier than ever for me to justify my nacho craving while watching a game. They are the perfect party food, though; if it were up to me, I’d never have to share.
Classic, Just with Cheese
When you’re short on time or low on ingredients, Ree Drummond’s nachos are simple: Cover white tortilla chips with Monterey Jack cheese and jarred jalapeno slices.
When you’ve got extra time and a hankering for a full meal, Rachael Ray’s Super Nachos will save the day. Make a homemade pico de gallo salsa that won’t weigh chips down, plus a homemade cheese sauce, and each chip will be uniformly covered in goodness.
When classic Mexican flavors won’t do, Guy Fieri comes to the rescue. Parsley, capers, garlic and even salami make an appearance on wonton wrapper chips. Skip cheddar in favor of ricotta cheese and mozzarella for a full-fledged nod to Italy.
Not a fan of tortilla chips? No problem. This Greek-inspired plate uses pita chips instead. Greek yogurt, feta cheese and even olives top each crunchy bite.
More Than a Snack
Love nachos but still need a full dinner? Here’s a bake just for you. Standing the chips upright in the egg mixture gets them crispy on top and adds body to the bake below.
If you just can’t control your nacho cravings and need nachos in your life for every meal, you’re in luck. Enter the dessert nacho. Robert Irvine’s tortilla chips are tossed with a cinnamon-and-sugar mixture before being baked with chocolate. Creme fraiche and a warm berry salsa topping take these over the top.