Nathan News

Whether you’re throwing a game day party or just looking for a good plate of old-fashioned comfort food, nachos are always on point. They’re crunchy, cheesy, and the perfect blank canvas for all your favorite toppings (like homemade salsa or guac!) – what’s not to love about them? Best of all, they’re endlessly customizable; you can dress them up for breakfast or dessert (or make them the centerpiece of your table with a giant 6-foot spread) just as easily as you can whip up the classic version. Whatever you decide, you’ll need Rachael’s quick and easy version for this everyone’s favorite dish. Topped with fresh pico de gallo, beef, beans and a creamy pepper jack cheese sauce, they live up to their name; they are great!

Keep it simple and top the tortilla chips with roast chicken (drizzled with a buffalo-style hot sauce, of course), celery, and blue cheese for a quick and tasty snack or appetizer.

Good things take time – and Ree’s Cowboy Nachos are no exception. Plan ahead: Beef brisket should marinate for at least 24 hours before cooking.

Ever thought of adding chocolate to your plate of nachos? You should! Spicy Mexican chocolate is the perfect complement to the savory flavors of mole sauce for these chips topped with cheese and cilantro.

House-fresh salsa and barbecue chicken nuggets bring bright, summery flavors to these year-round friendly nachos. Salsa can be made earlier in the day and refrigerated; add the avocado just before serving.

It’s everything you love about nachos, filling enough for dinner. We’ve found that standing the fries upright in the egg mixture makes them crispy on top and adds body when cooked below. It’s ridiculously delicious and hard to stop eating.

Trisha’s take on nachos includes all the key ingredients you’d expect to find in a crowd-pleasing stack of fully-loaded fries – but she steps up the cheese with the addition of scallions and chili peppers for even more. of flavor.

Ina effortlessly upgrades nachos by topping them with an easy-to-prepare crab salad. Using large chunks of fresh crabmeat here is key – it has a delicate sweetness that is hard to replicate.

Sometimes you have to adopt a go-big-or-go-home mentality when it comes to nachos. That’s exactly what Ree did here, swapping out shredded chicken or seasoned ground meat for a much heartier option: sliced ​​flank steak.

An easy way to add extra flavor to your nacho pan? Ree makes shredded chicken in a tangy tomato sauce (which includes taco seasoning and hot sauce) to top her fries.

These chef-worthy nachos have all the flavor components of the traditional version. The stew is meaty and flavorful, the cheese is rich and subtly sweet, and a garnish of pickled onions adds just a little spice to round it all off.

This light recipe has everything you could want in a nacho platter: the crunch of homemade tortilla chips, the tang of adobo-tinged pinto beans, and the creaminess of roasted sweet potatoes and avocado, all garnished with a fresh salsa.

Use your Thanksgiving leftovers in a surprising way – by making these hearty nachos.

Trisha brings the classic flavor of sweet and smoky baked beans to nachos with this bacon and barbecue sauce version.

How do you do serving nachos at your next dinner party? Top individual fries with citrus marinated shrimp! They’ll have all the salty crunch you crave, but with a sleek finish that’s perfect for entertaining.

You only need a handful of ingredients to make these super tasty, sweet and spicy nachos. Not planning to light the grill? You can cook the pork tenderloin on an indoor grill pan or in the oven instead.

Our favorite snack is now welcome at the breakfast table. These easy nachos come together quickly while you make the eggs and are easy to double for entertaining.

Homemade pita chips are the perfect base for this Greek take on nachos. Just be sure to set a time while your pita triangles are in the oven – it’s easy to get distracted and let them burn!

These clever foil pouches are quick to put together and set up perfectly for a summer barbecue. And since they’re personal sized, your crowd can eat them with our suggested toppings or their favorites.

These seasonally inspired nachos will have you rethinking your favorite snack. The sweetness of the apple pico de gallo bring just the right amount of balance to the salty sausages and golden Brussels sprouts.

Making your own tortilla chips and refried beans really takes a traditional plate of nachos to the next level.

An easy way to improve your nachos? Try a different chip! In this version, we use subtly sweet plantain chips to balance out the spicy chili infused chicken.

We love these tiny, two-bite nacho cups. They’re crispy, crunchy, and topped with melted cheese, but bursting with flavors of citrus, herbs, peanuts, and jalapenos.

Molly cooks her pulled pork nachos in a cast iron skillet. This makes them easy to share. Just be sure to let everyone know the pan is hot.

Who said nachos had to be salty? This version features cinnamon-and-sugar chips, a drizzle of sweet sauce, and a garnish of fresh strawberries — and is just as easy to grab and snack on as the original.

How do you give nachos an Italian twist? Beef, sausage, Italian cheeses and Peppadew pepper salsa.

Everyone knows the best part of a cubano sandwich is the pickles — an ingredient Sunny celebrates (with a delicious marinated filling) on ​​this pork-topped plate.

If you can’t decide between serving nachos or cheeseburgers at your next party, then don’t! Homemade fries topped each with all the bacon, cheese and meaty flavors of a great burger are the match of the century – you’ll definitely say “yes”.

These nachos might earn their name because of Sunny’s 5-star nacho meat (a mix of Mexican chorizo ​​and beef), but we’re sure you’ll give them a 5-star rating once you you will have tasted them!

We admit it: this pizza-inspired snack might not look like nachos at first glance, but it’s got everything you love about the traditional recipe: a nice crispy crunch, lots of flavor and (of course) melted, gooey cheese that holds it all together!