Cooking is an art and making loaded Nachos is a perfect way to exhibit your skill. This Tex-Mex, easy to prepare and delicious Nachos recipe is perfect for any midnight cravings or a hi-tea.
History of Nachos Recipe
Nachos were invented in Mexico, by a Mexican club worker for some American customers. It was late at night, Ignacio Nacho Anaya was attending the usual club affairs when a group of American customers came in. Since the cook was nowhere to be found, instead of turning his customers down, Anaya took the hold of the kitchen. He decided to experiment with ingredients.
He fried the tortilla chips, poured some melted cheese, sprinkled some jalapenos on them and the whole world enjoys this easy and scrumptious dish till the date. Hence, ‘Nachos’ was named after its creator, to pay homage to his creativity. Moreover, Anaya only made it with cheese and jalapenos, today loaded nachos or chicken nachos are everyone’s favorite.
In this article, you will learn how to make loaded Nachos at home within a few minutes and prepare a perfect game night snack.
Nachos by far is one of our easiest and tastiest recipes. Almost every restaurant in America serves them, but try our tasty homemade Nachos recipe and you will never buy them from restaurants ever.
Loaded Nachos Recipe
The crispy tortilla chips, loaded with vegetables, chicken, and cheese toppings are unarguably everyone’s favorite. This easy-to-prepare Loaded Chicken Nachos recipe is a must-try.
Ingredients for Loaded Nachos:
- Tortilla Chips:
- Chicken mince: 2 cups
- Onion: 1 medium (thinly sliced)
- Tomato puree: 1 medium
- Mexican Cheese: Crumbly Cotija
- Dried Thyme and Oregano: to sprinkle
- Olives, Jalapeno, other Vegetables: to top with
- Olive Oil: 4 Tbsp
- Garlic Powder: 1 tsp
- Cumin Powder: 1 tsp
- Chili Powder: 1 ½ tsp
- Black Pepper Powder: 2 tsp
Instructions to Make Loaded Nachos:
In a bowl, mix the afore-mentioned spices and reserve them for later use.
In a pan, pour some oil, heat it up and on medium flame add the chicken mince. Break it until crumbly, then stir fry it until golden brown. Add the mixed spices and thinly sliced onions. Fry them for a while, then add the tomato puree. Keep frying it until done. Dish it out on a plate.
In the same pan, pour some oil and add the diced vegetables and stir fry them. You can add diced onions, carrots, bell peppers, small cut broccoli florets, mushrooms, and avocados. Reserve them to top Nachos with.
Preheat the oven to 100 degrees Celsius. In a baking tray spread the tortilla chips and bake them for five minutes or until your kitchen is filled with their appetizing aroma.
On the baked tortilla chips, add half of the cheese and let it melt in the heat of the tortilla chips. After two to three minutes, add the chicken mince, and top it with the rest of the cheese and the dried oregano and thyme. Bake it in the oven for another five minutes.
Carefully take the tray out of the oven and add the stir-fried vegetables, olives, jalapenos, and dried thyme and oregano. Enjoy these tasty and crispy Nachos at home with Dingolay Gourmet Hot Sauces as dips for an out-of-the-world experience.
Homemade Tortilla Chips Recipe
What are Nachos without crispy Tortilla chips? Follow our easy-to-make Tortilla Chips recipe and we guarantee you will never shop the packaged ones ever again.
To make these Tortilla chips you will need ingredients that are easily available in your kitchen:
- Corn Tortilla: 3 (each loaf makes 6)
- Salt: to taste
- Olive Oil or Peanut Oil: ¾ cup
To make crispy Tortilla chips, either let the Corn Tortilla stay out overnight, so they get a little crisp. Or bake them in a preheated oven for five minutes. This process shall provide you with extra crispy Tortilla Chips. Our chefs recommend baking the Corn Tortillas for the additional crunch.
Cut the baked or air-dried corn tortilla into six equal-sized triangles. Each loaf will give you six tortilla chips.
In a deep frying pan, pour the oil and heat it until smoking. Before putting tortilla chips into it, turn the heat to medium, we want our chips to be golden brown, not dark brown. The right temperature is important for them, if the temperature is too low the chips will turn out soggy, or if the temperature is too high the chips will burn and no one likes burnt tortillas.
When the chips reach the desired golden brown color, carefully dish them out on absorbent paper or the extra oil may turn them soggy.
Sprinkle some salt, the heat in the tortilla chips will melt it. Enjoy these crispy and crunchy homemade tortilla chips for amazing Nachos.
Side Dish to go with Loaded Nachos
The exquisite combination of Mexican cheese, mincemeat, vegetables, and crunchy and crispy Nachos is perfectly paired with Salsa. Salsa usually takes a lot of time, for perfect consistency, spices, and nutrition. Dingolay Gourmet Hot Sauces has saved us a lot of effort and time. They offer you the perfect saucy texture, appropriate spices that make other sauces and spices redundant. Still, to meet the traditional essence of Nachos and your cravings, you will find the easy and quick Salsa recipe to serve with Nachos.
It is not customary but evolved into a tradition that Nachos are to be served with Salsa. The ripened tomatoes’ flavor in this sauce adds another dimension to the crunchy and cheesy Nachos.
To make Salsa, you will need:
- Raw Tomatoes: 6 (peeled and thinly chopped)
- Blanched Tomatoes: 6 to 7
- Roasted Red Chilies: 6 to 7
- Onion: 1 (medium-sized, diced)
- Jalapeno: 1 (chopped, de-seed)
- Garlic: 8 cloves (thinly chopped)
- Lime Juice: according to your taste
- Coriander: one bunch (thinly chopped)
- Salt: to taste
In a deep bowl, add raw, chopped tomatoes, onions, jalapenos, garlic, and coriander.
In a pan, blanch tomatoes to give them a roasted and fiery taste. After they have blanched, peel them. Meanwhile in the same pan roast red chilies. Add these blanched tomatoes and roasted chilies to a blender and shake them well.
Add this tomato puree to the combined ingredients in the bowl. Mix them well, taste the sauce first, then add salt and lime juice accordingly. Your perfect Salsa to serve with loaded Nachos is ready.
If you have leftover Nachos, we would recommend you refrigerate them, but be ready to consume some soggy Nachos the next day.
You can freeze Corn Tortillas cut neatly into Tortilla chips for up to two months. They are perfect to fry at any time and the frozen chips turn out to be crispier when baked or fried.
Nachos is one of the dishes that taste better no matter what you add to them.
- Beef Nachos: Take beef mince and prepare it according to the instructions given above and replace chicken mince with beef. Both taste wonderful, it highly depends on your preference.
- Vegetable Nachos: Stir-fried vegetables topped over lots of cheese and crunchy Tortilla chips are unarguably everyone’s favorite. You can customize it with your favorite vegetables.
- Cheesy Nachos: Forget about meats and vegetables, just top it with lots of cheeses and enjoy it with Dingolay Hot Sauces as dips. This is one of our favorite and easy go-to snacks for every craving.
- Dingolay Hot Sauces and Nachos: You can pour Dingolay Hot Sauces on the tortilla chips directly and then add mince, vegetables, and cheese and bake it. The exquisite flavor that Dingolay Gourmet Hot Sauces add to Nachos is irreplaceable.
Dingolay Gourmet Hot Sauces
Hot Sauces are one of the most adaptable sides. Dingolay Gourmet Hot Sauces live up to these expectations and add a dimension to your food, that is irreplaceable.
Original Dingolay Gourmet Hot Sauce is prepared with handpicked, ripened Jamaican Scotch Bonnet Peppers, pickled garlic and carrots, and the exclusive Caribbean spices and herbs that make them unique and one of their kind. Moreover, they are organic, gluten-free, and healthy to consume.
These sauces are available in two more flavors. Mango Tropical Dingolay Gourmet Hot Sauce and Pineapple Tropical Dingolay Gourmet Hot Sauce are prepared with tropical fruits i.e., Mango and Pineapple. These sauces add a sweet and fiery flavor to any regular meal you pair them with. Nachos are perfect to pair with all three flavors, try them with Dingolay Hot Sauces and you will never have it with anything else.