California Roll Nacho Recipe · i am a food blog (2024)

FAQs

What is the secret to good homemade nachos? ›

Here are a few extra tips to always keep in mind when making homemade nachos: Prep all ingredients before assembly. In order to prevent soggy nachos, prep all of your ingredients completely first and then quickly layer them on the chips.

The first known appearance of the word "nachos" in English dates to 1949, from the book A Taste of Texas. According to El Cholo Spanish Cafe history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at the cafe in 1959.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

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.

* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings.

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 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. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.

We have a rule that basically says. if 2 people order nachos to share, one person can't take the ones with me and stuff.

What are nachos called in Mexico? ›

In Mexico, nachos are called 'totopos'. The first known appearance of the word 'nachos' in English dates to 1949, from the book A Taste of Texas.

The story of nachos can be traced back to the year 1940 and a restaurant known as the Victory Club in Piedras Negras. At the helm of the kitchen was a creative and resourceful chef named Ignacio Anaya, who was affectionately known as “Nacho” by his friends and patrons.

The common dish known today as nachos originated in Northern Mexico. Nachos are actually a relatively recent dish. So recent in fact that that researchers believe they have traced the original creator in the small Mexican city of Piedras Negras.

Top tip: While buying pre-shredded works for nachos, I always recommend grating your cheese yourself. It's the key to getting the ultimate cheesy meltiness that I crave in a good nachos recipe. The beans: Both canned refried beans and black beans are the stars of these nachos.

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.

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.