Frederic Melton
There are many different types of cheese that can be used for nachos, and the best option depends on the desired taste and texture. For a classic, oozy-melty quality, a Monterey Jack cheese is a good choice. A standard sharp cheddar offers a tangy flavour, but it tends to be extra crumbly and doesn't melt as well. For a spicy kick, Pepper Jack is a great alternative. Other options include Colby Jack, Swiss, Colby, or crumbly Mexican cheeses like cotija or queso fresco. A combination of cheeses can also be used to achieve the desired flavour and meltability. To ensure the best texture, it is recommended to grate the cheese from a block instead of using pre-shredded cheese, as the latter often contains anti-caking agents that hinder melting.
| Characteristics | Values |
|---|---|
| Cheese type | Cheddar, Colby Jack, Monterey Jack, Pepper Jack, Swiss, Colby, Crumbly Cotija, Queso Fresco, Habañero, American |
| Cheese texture | Melty |
| Cheese quantity | Equal amounts of cheese and evaporated milk, or slightly more cheese |
| Cheese preparation | Shredded, grated, or melted |
| Additional ingredients | Butter, flour, milk, cayenne pepper, salt, pickled jalapeño juice, meat, beans, onions, olives, sour cream, chives, avocado, lettuce, tomatoes, cilantro, ground beef, chicken, turkey, salsa, guacamole, corn, tortilla chips |
| Baking temperature | 350°F |
| Baking time | 10-15 minutes |
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What You'll Learn
Grate your own cheese
Grating your own cheese is an important step in making the ultimate nachos. While it may be tempting to buy pre-shredded cheese, this convenience comes at a cost. Pre-shredded cheese is coated with an anti-caking powder or contains powdered cellulose to prevent the shreds from sticking together, which can make your nacho sauce grainy and hinder its meltability.
To achieve the desired stringy-gooey cheese consistency, it is best to buy a block of cheese and grate it yourself. Cheddar, Colby Jack, Monterey Jack, and Pepper Jack are all good cheeses for nachos, and you can adjust the ratio of these cheeses to your taste preferences. For example, you could use two parts extra sharp cheddar and one part Colby Jack, or equal amounts of Monterey Jack and cheddar.
When grating the cheese, use a finer grater for a smoother sauce. A smaller shred will also melt quicker, so your nachos will be perfectly gooey without charring or overcooking the chips. Freshly grated cheese will keep for about a week if stored in a tightly sealed bag or container.
Once you've grated your cheese, you can melt it in a skillet on the stovetop or in the microwave. If using the stovetop method, add the cheese to a simple roux made with butter and flour, and stir until melted. Alternatively, melt the cheese in the microwave at half power, keeping a close eye on it to avoid overcooking.
By grating your own cheese, you can avoid the stabilizers and anti-caking agents found in pre-shredded cheese, ensuring your nachos have the ultimate cheesy meltiness.
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Use a blend of cheeses
Using a blend of cheeses for your nachos is a great way to ensure you get the best of both worlds: flavour and meltability. While some cheeses, like sharp cheddar, are great for flavour, they may not be the best melters. On the other hand, cheeses like Monterey Jack, Colby Jack, and Pepper Jack are known for their oozy-melty qualities, but may lack in flavour. Combining these two types of cheeses will give you the ideal nacho cheese.
When it comes to the ratio of cheeses, a good rule of thumb is to use equal amounts of each cheese, or slightly more of the flavourful cheese. For example, you could try a blend of two parts sharp cheddar to one part Monterey Jack, or a blend of two parts extra sharp cheddar to one part Colby Jack. You could also experiment with adding a small amount of another cheese, like Pepper Jack, for some extra spice.
It's important to note that freshly grated cheese will always produce a smoother, more melty sauce than pre-shredded cheese. This is because pre-shredded cheese often contains cellulose or anti-caking agents, which hinder its melting ability. So, when making your nachos, be sure to buy blocks of cheese and grate them yourself.
Finally, when it comes to melting your cheese, it's important not to overheat it, as this can affect the texture and cause it to become grainy. Instead, gently melt your cheese over low heat, and add a small amount of liquid, like water or milk, if the sauce becomes too thick. With the right blend of cheeses and a gentle hand, you'll be well on your way to creating the perfect nacho cheese sauce.
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Choose a sturdy chip
To avoid a nacho disaster, it's important to choose a sturdy chip that can withstand the weight of all your toppings and avoid the dreaded sogginess.
Go for a thick, sturdy, restaurant-style tortilla chip, which will have the greatest structural integrity. A thin chip might be crisp, but it won't be able to handle the load. Look for a chip that is hearty and heavy.
You can make your own tortilla chips by cutting a corn tortilla into wedges and frying them, or buy bagged tortilla chips fried in-house or locally from a grocery store. Corn flour chips tend to hold up better than other types, so opt for those if you can.
To give your chips extra toughness, try pre-baking them in the oven at 350°F before adding any toppings. This will help to create a protective layer, giving you more time before the chips start to go soggy.
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Add toppings
Once you've chosen your cheese, it's time to add toppings! The options are endless, but here are some ideas to get you started:
Meat
Meat is a common addition to nachos, with ground beef being a classic choice. You could also use ground chicken or turkey, or go for shredded chicken or leftover meat. If you're feeling adventurous, try Asian-style pork nachos with red cabbage and scallions.
Beans
Beans are another popular topping, with refried beans and black beans being two of the most commonly used varieties. You could also add pinto beans or even two types of beans for extra protein and flavour.
Vegetables
When it comes to vegetables, the options are endless. Popular choices include onions, green onions, scallions, tomatoes, cherry tomatoes, avocado, lettuce, corn, and jalapenos. You could also add green chiles, black olives, or pickled red onions for a tangy kick.
Salsa, Sauces, and Dips
No nachos are complete without a generous helping of salsa, and you can also add guacamole, sour cream, and pico de gallo for extra flavour and creaminess. If you're feeling creative, try experimenting with curry crema or tamarind chutney.
Cheese
While cheese is typically used as a base for nachos, you can also add some extra cheese on top. Crumbly Mexican cheeses like cotija or queso fresco are a great choice, or you could add some extra shredded cheese for an extra gooey texture.
Remember, the key to successful nachos is to choose sturdy, thick tortilla chips that can withstand the weight of your toppings. Happy nacho-ing!
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Make a cheese sauce
To make a cheese sauce for nachos, you'll need a good melting cheese. Processed American cheese melts the best, but cheddar is great for flavour. Other cheeses you can use include Monterey Jack, Colby Jack, Pepper Jack, Swiss, Colby, or others.
It's important to grate the cheese yourself from a block of cheese. Pre-shredded cheese contains cellulose or anti-caking agents that can make your sauce grainy and affect how well the cheese melts.
To make the sauce, melt butter in a medium-sized skillet over medium heat. Once the butter is melted, add flour and whisk until it combines into a smooth paste and starts to bubble. Add milk and continue whisking. Once the milk is incorporated, raise the heat and bring to a boil. Then, lower the heat and reduce to a simmer. Allow the sauce to thicken for about 30 seconds. Add cayenne pepper and salt, and whisk to combine. Turn off the heat and remove the skillet from the stove. Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture is smooth, the sauce is ready to serve.
You can also make a cheese sauce by using equal amounts of evaporated milk and shredded cheese. Bring the milk to a simmer, then reduce the heat and slowly mix in the cheese. You can add salt to taste.
To make a larger batch of cheese sauce, you can make a simple roux by stirring in flour and cooking it for 2-3 minutes. Then, slowly add the cheese a bit at a time.
Keep in mind that the sauce will start to solidify as it cools, so it's best to enjoy it while it's warm and melty.
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Frequently asked questions
Monterey Jack, Colby Jack, Sharp Cheddar, Pepper Jack, and Swiss are all great cheeses for nachos.
Shredding the cheese yourself is better than using pre-shredded cheese, as it melts better and has a smoother consistency.
Equal amounts of cheese and milk by weight is a good starting point for a cheese sauce. For nachos, slightly more cheese than milk can be used.
Evaporated milk or whole milk is best for nacho cheese sauce, as they are good emulsifiers and provide a rich flavor.
Common toppings include beef, beans, guacamole, salsa, sour cream, avocado, corn, chicken, and various vegetables such as onions, tomatoes, and lettuce.
