Skip to main content

Nachos 101: Tips For Making Delicious Nachos

It's hard to go wrong with nachos. Anything that starts with salty chips and melted cheese is practically guaranteed to be delicious! But beyond that basic combination lies a world of nacho options: choices of meats, cheeses, veggies, and other add-ons that allow you to express your creativity and create your own craveworthy plate. Here are tips to take your nacho game to the next level, plus some winning combinations to try.


Restaurant Style Chicken Nachos. Photo by bellepepper_resized

Restaurant Style Chicken Nachos | Photo by bellepepper

Nacho Chip Tips

Make 'em sturdy. A thick corn chip is a great option - it can stand up to warm and wet toppings without getting soggy. If you want an extra-colorful plate, consider using blue or red tortilla chips, which taste essentially the same as traditional chips.

Make 'em classic. Choose a lightly-salted tortilla chip, and be careful to avoid strong-flavored options, which can compete with the taste of the toppings.  (Note: If you're a fan of the strong-flavored chip, there are ways to make them into nachos. And if you don't even like tortilla chips, you can still make nachos! See recipes below.)


Blue tortilla nachos. Photo by Meredith_resized

Blue tortilla nachos | Photo by Meredith

Nacho Cheese

Shred it yourself. Resist the urge to buy pre-shredded cheese; it's treated with stabilizers that don't perform well when subjected to heat. For the best, meltiest cheese, shred your own Cheddar or Monterey Jack (or a mixture of both). Many people swear by the taste and texture of processed-cheese products such as Velveeta; we don't judge!

The Nacho's In the Details

Layer it twice. To keep your nachos interesting from top to bottom, layer your ingredients more than once. Start with the chips, then hot toppings, then cover with cheese, herbs, and veggies, then repeat the layer at least once before baking. Remember: Excess = success!

Keep it bite-size. Make sure your shredded chicken, tomatoes, and other toppings are all on the small side to keep this communal dish from getting too hard to handle.

Keep hot and cold separate. The best nachos feature a mix of cooked and fresh ingredients, such as grilled shrimp and cilantro. Yet it's best to keep hot and cold separate throughout the preparation process, so fresh herbs and green onions don't wilt from heat, and guacamole and sour cream don't liquefy. For best results, add these cold ingredients just before serving.

Keep it neat. Line your sheet pan with aluminum foil for super-easy clean-up.

Winning Nacho Combos to Try

Check out these fun flavor combos. There's no wrong way to nacho - except to eat them with a knife and fork!

Ready for something different? Try these usual nachos -  which don't include tortilla chips!


Try out your upgraded nacho skills on these 10 inventive nacho recipes.

Need more great nacho recipes? We have dozens!


About Hanna Raskin

Not just a grits eater, but a one-time grits roller (a sport involving an inflatable tub and 27 cases of instant grits). Devoted to queso, chopped liver, Cuban toast, soft-shell crabs, and the roads that lead to them.