Nachos Supremo Recipe

Tortilla chips: The crispy base for your nachos, providing the perfect crunch.

Shredded cheese: Use cheddar or a Mexican blend to add a rich, melty layer.

Cooked ground beef: Adds a savory and hearty element to the nachos. You can also use chicken.

Salsa: A tangy and spicy topping that complements the other flavors.

Sour cream: Adds a creamy and tangy contrast to the spicy elements.

Guacamole: Provides a rich, creamy texture and a burst of fresh flavor.

Diced tomatoes: Fresh and juicy, they add a refreshing element to the dish.

Sliced jalapeños: Adds a spicy kick to the nachos, perfect for those who love heat.

To achieve perfectly melted and evenly distributed cheese on your nachos, layer the tortilla chips and shredded cheese in multiple thin layers rather than one thick layer. This ensures that every chip gets a good amount of cheese and toppings, preventing any dry or overly cheesy spots.

• tortilla chips - Substitute with pita chips: Pita chips provide a similar crunch and can hold up well under toppings.

• tortilla chips - Substitute with baked potato slices: Baked potato slices offer a hearty base and a different texture.

• shredded cheese - Substitute with vegan cheese: Vegan cheese is a dairy-free alternative that melts similarly to regular cheese.

• shredded cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and a different texture.

• cooked ground beef - Substitute with black beans: Black beans provide a protein-rich, vegetarian option.

• cooked ground beef - Substitute with tofu crumbles: Tofu crumbles can mimic the texture of ground beef and absorb flavors well.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresher, chunkier alternative to salsa.

• salsa - Substitute with tomato sauce: Tomato sauce can be used for a smoother, less chunky option.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein.

• sour cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that offers a rich, creamy texture.

• guacamole - Substitute with mashed avocado: Mashed avocado provides a simpler, less seasoned alternative to guacamole.

• guacamole - Substitute with hummus: Hummus offers a creamy, flavorful alternative with a different taste profile.

• diced tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a concentrated, sweet flavor.

• diced tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a smoky, sweet alternative.

• sliced jalapeños - Substitute with banana peppers: Banana peppers offer a milder heat and a tangy flavor.

• sliced jalapeños - Substitute with pickled jalapeños: Pickled jalapeños provide a tangy, slightly less spicy option.

• Allow the nachos to cool completely before storing. This prevents condensation, which can make the tortilla chips soggy.
• Transfer the cooled nachos to an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to keep them from sticking together.
• Store the container in the refrigerator if you plan to consume the nachos within 2-3 days. For longer storage, consider freezing.
• To freeze, place the nachos in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours, or until the nachos are firm.
• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the nachos on a baking sheet and bake for 10-15 minutes, or until heated through and the cheese is melted.
• If the nachos have toppings like sour cream, guacamole, or salsa, it's best to store these separately and add them fresh after reheating. This keeps the nachos from becoming too soggy.
• For a quick reheat, you can also use a microwave. Place the nachos on a microwave-safe plate and heat in 30-second intervals until warm. However, be aware that the tortilla chips may not be as crispy as when reheated in the oven.

• Preheat your oven to 350°F (175°C). Spread the leftover nachos evenly on a baking sheet. Bake for about 10 minutes or until the cheese is melted and bubbly again. This method helps retain the crunchiness of the tortilla chips.

• Use a skillet on medium heat. Place the nachos in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the cheese is melting and the tortilla chips are not burning. This method provides a quick and even reheating.

• If you're in a hurry, use the microwave. Place the nachos on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may make the tortilla chips a bit soggy, but it's the fastest option.

• For an air fryer, preheat to 350°F (175°C). Place the nachos in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the cheese is melted and the tortilla chips are crispy. This method combines speed with maintaining the crunchiness.

• Oven: Used to bake the nachos until the cheese is melted and bubbly.

• Baking sheet: Provides a flat surface to spread the tortilla chips evenly.

• Spatula: Helps in spreading the cooked ground beef or chicken over the cheese.

• Measuring cups: Ensures accurate measurement of salsa, sour cream, and guacamole.

• Knife: Used to dice the tomatoes and slice the jalapeños.

• Cutting board: Provides a safe surface to dice tomatoes and slice jalapeños.

• Mixing bowl: Can be used to mix the cooked ground beef or chicken with any seasonings before adding to the nachos.

• Serving platter: A large dish to serve the nachos immediately after baking.

Pre-cook the meat: Cook and season the ground beef or chicken ahead of time and store it in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Ready-made toppings: Opt for store-bought salsa, sour cream, and guacamole to cut down on prep time.

Assemble on foil: Line your baking sheet with foil for easy cleanup.

Microwave option: If you're in a real hurry, you can melt the cheese in the microwave instead of the oven.