Adding melted cheese to the chips just means I will officially and very happily spoil my dinner.
Nachos are fast, easy, and a crowd-pleasing, comfort food recipe that people can’t resist. They’re a perfect snack, appetizer, and for tailgating or game day parties, you’ll look like a superstar if you emerge from the kitchen with a plate of these. The big pile of creamy, fresh, homemade guacamole makes the nachos truly irresistible. Homemade guac literally takes minutes to make and tastes a million times better than storebought. I generally keep my guacamole pretty basic with mashed avocado, lime juice, salt, pico de gallo or chopped tomatoes and onions, bell peppers, and cilantro. Add your favorite items and for suggestions check out this Do-It-Yourself Guacamole Bar.
For the cheese I used queso quesadilla which is an easy-melting cheese that reminds me of Fontina in the melt-ability sense, but it’s about one-third the price. It’s perfect in grilled cheese, quesadillas, and on nachos. It’s available at my regular grocery store and found near the Mexican cheeses in your grocer’s cheese case, or substitute with Monterey Jack. I made the nachos in the microwave because it’s faster and easier for me, but if you prefer to bake them, go ahead. The directions are written for either method.
I love texture and heat and sprinkled the nachos with bell peppers, jalepenos, pico de gallo, and cilantro. The crunchy bits of fresh vegetables are a welcome addition and break up some of the gooey cheese-fest.
Smothering the chips with as much guacamole that they’ll hold before breaking en route to my mouth is the best. And washing them down a cold margarita is mandatory.
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