We are nacho freaks. Cheesy, crunchy, spicy, gooey, yummy. We go to our local watering hole just to chow down on their loaded nachos. But, as we know, this is much less healthy than making our own at home. This DIY recipe is method guide really, giving you the freedom to top your at-home nachos with whatever you like. For us, it’s cheese, chicken, black beans, corn, jalapenos, salsa, guacamole, and greek yogurt.
Line a baking sheet with tinfoil and spread out an even layer of tortilla chips. Sprinkle with a layer of cheese…
…and then add on your toppings (again, here I used beans, chicken, corn and jalapenos).
If you’re feeling extra snacky or serving a crowd, add a second layer of chips on top of the first layer and then another layer of toppings and cheese on top of that.
Bake/broil until the cheese is melted and browned.
Serve alongside your favorite dips – salsa, guacamole, or sour cream (or, in our case, greek yogurt)!
Ordering nachos out sometimes means a whole bunch of plain chips on the inside of the pile. Not with this method! Here you’re guaranteed perfect distribution in every bite. Plus you can control the toppings and really get creative. Enjoy!
Domestocrat 