Classic Pub Style Nachos Recipe

Tortilla chips: The base of the nachos, providing a crunchy texture and a vehicle for all the toppings.

Shredded cheese: Melts over the chips to create a gooey, delicious layer. Cheddar or a blend works best.

Cooked ground beef or chicken: Adds a hearty, savory element to the nachos. This is optional but highly recommended.

Sliced jalapeños: Brings a spicy kick to the dish. Use fresh or pickled, depending on your preference.

Salsa: Adds a fresh, tangy flavor to the nachos. Choose your favorite brand or make your own.

Sour cream: Provides a cool, creamy contrast to the spicy and savory elements.

Guacamole: Adds a rich, buttery texture and flavor, balancing out the other ingredients.

When spreading the tortilla chips on the baking sheet, ensure they are in a single layer to allow even melting of the shredded cheese. For an extra crispy texture, you can lightly toast the tortilla chips in the oven for 3-5 minutes before adding the toppings. This helps prevent them from becoming soggy under the weight of the salsa and sour cream.

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

• shredded cheese - Substitute with vegan cheese: Vegan cheese melts well and is a good option for those avoiding dairy.

• cooked ground beef - Substitute with black beans: Black beans provide a hearty texture and are a great vegetarian alternative.

• sliced jalapeños - Substitute with banana peppers: Banana peppers are milder but still add a nice tangy heat.

• salsa - Substitute with pico de gallo: Pico de gallo is fresher and adds a nice crunch to the nachos.

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier option and provides a similar creamy texture.

• guacamole - Substitute with smashed avocado: Smashed avocado is simpler to prepare and still offers the creamy, rich flavor.

• Allow the nachos to cool completely before storing. This prevents condensation, which can make the tortilla chips soggy.
• Transfer the 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 for up to 3 days. For best results, keep the salsa, sour cream, and guacamole separate and add them fresh when reheating.
• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for about 10 minutes, or until the cheese is melted and the chips are crispy again.
• If you prefer to use a microwave, place a portion of nachos on a microwave-safe plate and heat on high for 1-2 minutes. Note that this method may not keep the chips as crispy.
• For freezing, avoid adding salsa, sour cream, and guacamole before freezing. These toppings should be added fresh after reheating.
• Place the cooled nachos in a single layer on a baking sheet and freeze for about an hour. This prevents them from sticking together.
• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• To reheat frozen nachos, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the chips are crispy.
• Add fresh salsa, sour cream, and guacamole after reheating for the best taste and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover nachos evenly on a baking sheet.
  3. Cover the nachos with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the cheese is melted and the nachos are heated through.
  5. Remove the foil for the last 2-3 minutes to crisp up the tortilla chips.

• Microwave Method:

  1. Place the leftover nachos on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If the cheese isn't fully melted, continue heating in 30-second intervals.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add the leftover nachos to the skillet, spreading them out evenly.
  3. Cover the skillet with a lid to help melt the cheese and heat the nachos evenly.
  4. Heat for about 5-7 minutes, or until the cheese is melted and the tortilla chips are crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover nachos in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don't burn.
  4. Remove when the cheese is melted and the tortilla chips are crispy.

• 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: Useful for spreading the cooked ground beef or chicken evenly over the chips.

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

• Knife: Essential for slicing the jalapeños.

• Cutting board: Provides a safe surface for slicing the jalapeños.

• Measuring cups: Helps in measuring the ingredients accurately.

• Serving platter: Used to serve the nachos immediately after baking.

• Spoon: Useful for dolloping salsa, sour cream, and guacamole on top of the nachos.

Preheat while prepping: Start preheating your oven as you gather and prepare your ingredients to save time.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Cook meat in advance: Prepare and cook your ground beef or chicken ahead of time and store it in the fridge.

Layer efficiently: Arrange tortilla chips, cheese, and meat in a single layer to ensure even cooking.

Ready-made toppings: Use store-bought salsa, sour cream, and guacamole to save time on preparation.