Hello Nacho Lovers!
OK, anyone can just throw together Nachos but there is a real method to the art of making a great tray of nachos. The crispy chips, perfectly melted cheese, even distribution of items, while keeping the guac and pico a bit cold as a topper. I’m really proud of what we put together for you to enjoy, can’t go wrong with Taste of Puebla Mexican and two fantastic local award-winning cheeses that were born for this application!
Prep and Equipment
- Normal size cookie sheet with parchment or foil as a liner
- Bowl to heat meat. Microwave for 30-60 seconds to warm a bit. (Do this on the stove top if you are a microwave hater) I used chicken and pork in my kit.
- Shred both cheeses with a box grater and keep them each on separate plates.
- Cut the lime in wedges.
- Remove tops from all containers.
STEP 1: Lay out half the bag of chips on the tray and spread half of each cheese evenly across the top of chips. Next spread out the warm pork.
STEP 2: Lay out the other half of the bag of chips on the tray and spread the rest of both cheeses evenly across the top of chips. Next spread out the warm chicken. Note: Make sure to give the meat a little squeeze or shake not to be too juicy- no bueno if you want crispy chips.
STEP 3: Two ways you could go here: 1) 275F-300F for 15-20 so gentle heat to just melt cheese. 2) My go to, 425F for 10-15 and you get the melted cheese for sure but also charred tips like you can see in the picture.
STEP 4: Pull out of the oven and sprinkle the chopped onion and pico de gallo. With a spoon drop scoops of guac around, add splashes of salsa fresca, and place lime wedges around the edges. (Please do yourself a favor and squeeze some lime over the top just before you are about to dive in!
STEP 5: Crack a beer or shake up a Marg. (I’m a Lager kind of guy with nachos, it just works) Enjoy! Post pics and tag us @culinaryharvest
Thanks for all you support and hope to see you again soon on a Friday!