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Loaded Nachos
Servings: 3 to 4 servings · Yield: Serves 2 to 3 as a main course or 6 to 8 as an appetizer · Prep 10 min · Cook 15 min · Total 25 min
Nachos layered on homemade fried tortilla chips.
Adjust the oven rack to the center position and preheat the oven to 375°F (190°C). Heat in a large wok or Dutch oven to 350°F (177°C):
1 1/2 quarts peanut, vegetable, or canola oil
Add 1/3 of the tortilla chips:
16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each
Cook, agitating and flipping them constantly with a wire mesh spider, about 2 minutes. Cook until the bubbles slow to a trickle and the chips are pale golden brown. Transfer to a paper towel-lined bowl, season with salt, and toss. Allow to drain for 30 seconds, then transfer to a second bowl. Repeat with the remaining chips in 2 more batches.
Layer 1/2 of the chips in the bottom of a rimmed 9-by-13-inch baking sheet or baking dish. Leave a large space in the center. Drizzle with 1/2 of each:
1 1/2 cups nacho cheese sauce (1 full recipe), flavored with 2 minced pickled jalapeños as per the recipe note
2 cups refried beans (1/2 recipe), thinned with water to a just-pourable consistency
Top with 1/2 of each:
1/2 cup sliced pickled jalapenos
1/2 cup cooked black beans from 1 (15-ounce) can, drained and rinsed
Sprinkle with 1/2 of:
8 ounces cheddar and/or Monterey Jack cheese, grated
Layer with the remaining 1/2 of the chips, maintaining the space in the center. Drizzle with:
the remaining cheese sauce
the remaining refried beans
Top with the remaining jalapeños and black beans and sprinkle all over with the remaining grated cheese. Bake until the grated cheese is completely melted, about 5 minutes.
Top with:
2 cups pico de gallo (1/2 recipe)
Drizzle all over with:
1/4 cup Mexican crema
Sprinkle on top:
1/4 cup cotija cheese
Garnish with:
1/4 cup picked cilantro leaves
1 large radish, very thinly sliced on a mandoline
Mound side-by-side in the space in the center of the chips:
1/2 cup sour cream
1/2 recipe the best basic guacamole
Serve right away.
Citations
- Serious Eats · The Ultimate Fully Loaded Nachos Recipe: https://www.seriouseats.com/ultimate-fully-loaded-nachos
- Pinterest: https://www.pinterest.com/search/pins/?q=Loaded+Nachos
- web writeups: https://www.google.com/search?q=Loaded+Nachos+recipe
Cookbook ancestor
Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.
We put this together for personal use. See the citations. This is not a cookbook reprint.