Now, don’t laugh, but it took me years to figure out how to make decent nachos at home. Every couple of months I’d give it another go and something always went wrong, the chips were burnt around the edges but the cheese was barely melty, the chips were soggy in the middle, or the toppings were so-so. I would throw up my hands, say “I give up, I can’t make nachos!”, and a few days later we would end up eating in at a local pub to satiate the craving. But because it’s one of my husband’s favourite foods, and because it seemed to me like it should be simple enough to make at home, I just kept trying.
So what are the four rules of nacho making?
Here’s an example of how we do nachos at my place:
Some suggested toppings:
Optional on the side dips: