Mastering the Technique
‣ Layers, layers, layers. The key to exceptional nachos comes down to whether you take the time to build multiple layers of cheese and toppings. If you build your nachos correctly, each chip is a celebration of crunch, cheese, and delicious topping.
‣ While a cast iron Dutch oven is the preferred vessel for making nachos, it would also be possible to make a smaller portion in a cast iron skillet with a lid. The key is having some sort of lid to trap the steam inside to help melt the cheese and slightly soften the chips.
‣ Don’t have a lid for your Dutch oven or cast iron skillet? A sheet of aluminum foil over the top should do the trick, or you could cover it with a large plate.
‣ Cheese selection can be highly subjective, but we prefer a mix of Sharp Cheddar, Colby, and Monterey Jack blend. You can do this yourself or pick up a bag of Shredded Mexican Cheese.
‣ If you’re using fresh ingredients like chiles, onions or uncooked meats, you’ll want to saute them first and make sure they’re cooked thoroughly before building your nachos.
‣ The fresher the ingredients the better your nachos will taste, but this meal can also rely heavily on canned pantry items like fire roasted tomatoes, black beans, roasted green chiles, or black olives