Nachos
- Gluten Free
- Vegetarian
- Difficulty: Average
- Prep time: 50 min
- Cook time: 30 min
- Serving: 6
- Cost: Low
- Note + 5 min. of dough resting
PRESENTATION
Golden, crispy chips make homemade nachos a favorite for families looking for an easy crowd-pleaser. Bursting with rich flavors, great texture, and bold color, this tasty platter always turns heads—especially when those cheesy layers grab all the attention in the middle of the table. Game days, simple weeknights, or family movie nights get an instant upgrade with these easy nachos, since every cheesy bite is packed with crunch and gooey goodness. Even picky eaters are happy with the fun toppings—think tangy salsa and bright guacamole—and those all-time best melted cheese strands that pull with every chip. There’s just a really nice comfort in picking up a fully loaded bite, and no one minds reaching in for seconds...or thirds. Families know that sheet pan nachos fit almost any occasion, adding that moist and good flavor everybody wants at parties and relaxed get-togethers.
Busy parents like the way homemade nachos come together fast, letting everyone mix and match favorite toppings with zero stress. Maybe someone adds sliced jalapeños, maybe others sprinkle in fresh avocado or classic refried beans—either way, each panful turns out a little different and just right for the moment. Versatile enough for your vegetarian aunt or the meat lovers in your crew, these loaded nachos handle everything, even a surprise guest or late dinner. Folks often tuck in more melty cheese to keep things extra cheesy—not a bad thing on a long day. Especially with plenty of leftover nacho toppings tucked in the fridge, it’s easy to make delicious loaded nachos whenever hunger hits. Families say these nachos recipes for parties give everybody a reason to gather around—a simple sharing dish that delivers reliable smiles, easy cleanup, and DEEPLY satisfying bites every single time.
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INGREDIENTS
- For the dough (for 5 tortillas with a diameter of 5 inches)
- Yellow corn flour 2 cups (250 g) - precooked (for tortillas)
- Water 1 cup (250 g) - warm
- Fine salt to taste
- For frying
- Peanut seed oil 0.67 cup (150 g)
- For baking
- Peanut seed oil to taste
- For cheese nachos
- Cheddar cheese 9 oz (250 g)
- Jalapeno peppers 2
How to prepare Nachos
To make the nachos, start by preparing the tortillas: pour the pre-cooked cornmeal into a bowl with the salt 1 and warm water 2, then mix everything with a spoon 3.
Continue combining the ingredients in the bowl with your hands 4, then transfer the mixture to your work surface and knead 5 until you get a smooth and even consistency 6.
Divide the dough into 5 portions of about 3.5 oz each 7, shape each piece into a round shape 8, and wrap them in plastic wrap 9. Let them rest at room temperature for 5 minutes.
After this time, place the first piece of dough on a sheet of parchment paper and flatten it with your hands 10, then cover with another sheet of parchment paper and roll it out with a rolling pin until you form a very thin sheet 11. Don't worry if it tends to break; you can reuse the scraps, being careful to cover the dough while waiting so it doesn't dry out. Use a pastry cutter or a bowl with a diameter of 5 inches to cut the sheet 12.
Cut the sheet into quarters first 13 and then into eighths to get 8 equal triangles 14. Place the triangles on a tray lined with parchment paper 15 and proceed in the same way to roll out the other dough pieces, always being careful to keep the dough you're not working on covered. You can stack the triangles on the tray as you cut them.
Move on to cooking: in a large pan, heat about ¾ inch of vegetable oil to 356°F, then add a few triangles at a time 16. After a couple of minutes, turn them with a slotted spoon and fry for another 2 minutes. Drain the nachos 17 on paper towels and let them cool completely 18. At this point, the nachos can be enjoyed plain or seasoned!
For baked nachos
To bake the nachos, place the corn triangles on a baking sheet lined with parchment paper 19, then brush them with some peanut oil 20. Bake in a preheated fan oven at 374°F for 13 minutes, then remove from the oven and let cool 21. Your baked nachos are ready to be enjoyed or seasoned!
For cheese nachos
To make cheese nachos, finely chop the cheddar 22 and slice the chili pepper into rings 23. Arrange the nachos on a baking sheet lined with parchment paper and garnish with the jalapeno rings 24.
Sprinkle the nachos evenly with the chopped cheddar 25. Preheat the oven to grill mode at 410°F and bake for 5 minutes or until the cheese melts 26. Serve your cheese nachos while hot 27!