Loaded Nachos
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Loaded Nachos
 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. |
Nachos crumb: tortilla chips with melted cheese and chiles Joy of Cooking includes “Nachos”. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker wrote it (1997 All New edition). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. Differences: Popular internet loaded nachos fry corn tortilla wedges. They then layer them with cheese sauce, refried and black beans, pickled jalapeños and toppings. The ancestor is Joy's nachos. Joy tops tortilla chips with cheese and chiles and bakes them. Both are chips under melted cheese and chiles. The popular online plate piles on much more sauce, beans and toppings. |
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- Dish
- Loaded Nachos
- Match
- Somewhat close
- Ancestor
- Nachos
- Source
- Joy of Cooking by Irma S. Rombauer (1931)
- Differences
Popular internet loaded nachos fry corn tortilla wedges. They then layer them with cheese sauce, refried and black beans, pickled jalapeños and toppings. The ancestor is Joy's nachos. Joy tops tortilla chips with cheese and chiles and bakes them. Both are chips under melted cheese and chiles. The popular online plate piles on much more sauce, beans and toppings.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Serious Eats · Ultimate Nachos
Pinterest
web writeups - Date
- Sep 2026
Joy of Cooking by Irma S. Rombauer (1931).
This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. This site cites three editions. One is the classic 1975 Rombauer–Becker text (Plume 1997 printing). The others are the 1997 All New edition and the 2006 75th-anniversary edition. Each dish names its edition.