Classic Pub Style Nachos Recipe

Tortilla chips: The crunchy base for the nachos, providing texture and a vehicle for all the toppings.

Cheddar cheese: Shredded cheese that melts beautifully, adding a rich and creamy layer.

Jalapeños: Sliced peppers that bring heat and a tangy flavor, can be pickled or fresh.

Tomatoes: Diced fresh tomatoes add a burst of juiciness and color.

Black olives: Sliced olives contribute a salty and slightly bitter taste.

Sour cream: A creamy topping that balances the spiciness of the jalapeños.

Cilantro: Optional herb that adds a fresh and citrusy note to the dish.

For an extra layer of flavor, try toasting the tortilla chips in the oven for a few minutes before adding the cheese and toppings. This will give them a slight crunch and enhance their overall texture. Additionally, consider using a mix of cheddar and Monterey Jack cheese for a more complex flavor profile. When adding the jalapeños, distribute them evenly to ensure every bite has a bit of heat. Finally, if you want to add some protein, sprinkle cooked and seasoned ground beef or shredded chicken over the chips before baking.

• tortilla chips - Substitute with pita chips: Pita chips offer a different texture and can hold up well under the toppings.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts smoothly and has a mild flavor that complements the other ingredients.

• pickled or fresh sliced jalapeños - Substitute with banana peppers: Banana peppers provide a milder heat and a slightly tangy flavor.

• diced tomatoes - Substitute with salsa: Salsa adds a bit more flavor complexity and moisture to the nachos.

• sliced black olives - Substitute with green olives: Green olives offer a sharper, tangier taste that can add a different flavor profile.

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that still provides a creamy texture and tangy flavor.

• chopped cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor without the strong, distinctive taste of cilantro.

• Allow the nachos to cool completely before storing. This helps prevent sogginess.
• Transfer the nachos to an airtight container. If you have multiple layers, separate them with parchment paper to keep the toppings intact.
• Store in the refrigerator for up to 2 days. Note that the tortilla chips may lose some of their crunchiness.
• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for about 5-10 minutes, or until the cheese is melted and the chips are crispy again.
• If you prefer to use a microwave, place the nachos on a microwave-safe plate and heat in 30-second intervals until warmed through. Be aware that this method may result in less crispy chips.
• For freezing, it's best to freeze the tortilla chips and cheese separately from the fresh toppings like tomatoes and cilantro. This helps maintain the texture and flavor.
• To freeze, spread the tortilla chips on a baking sheet and sprinkle with cheese. Freeze until solid, then transfer to a freezer-safe bag or container.
• Store the frozen nachos for up to 3 months. When ready to enjoy, bake directly from frozen at 350°F (175°C) for about 15 minutes, or until the cheese is melted and bubbly.
• Add fresh toppings like jalapeños, tomatoes, and olives after reheating or baking for the best texture and flavor.
• Always add sour cream and cilantro just before serving to keep them fresh and vibrant.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover nachos evenly on a baking sheet.
  3. Cover the nachos with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the cheese is melted and the tortilla chips are heated through.
  5. Remove the foil for the last 2-3 minutes to crisp up the chips.

• Microwave Method:

  1. Place a portion of the nachos on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds until the cheese is melted and the nachos are heated through.
  4. Note: This method may result in slightly soggy chips.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the nachos to the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, stirring occasionally to ensure even heating.
  4. This method helps keep the chips crispy while melting the cheese.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the nachos in the air fryer basket in a single layer.
  3. Air fry for about 3-5 minutes, checking frequently to avoid burning.
  4. This method will give you crispy chips and perfectly melted cheese.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the nachos on the toaster oven tray.
  3. Heat for about 5-10 minutes, or until the cheese is melted and the chips are heated through.
  4. This method is great for small portions and quick reheating.

• Oven: Used to bake the nachos until the cheese is melted and bubbly.

• Baking sheet: A flat surface to spread the tortilla chips evenly for baking.

• Cheese grater: To shred the cheddar cheese if it is not pre-shredded.

• Knife: For slicing jalapeños, dicing tomatoes, and chopping cilantro.

• Cutting board: A safe surface to use the knife for slicing and dicing.

• Measuring cups: To measure out the ingredients like cheese, jalapeños, tomatoes, olives, and sour cream.

• Mixing bowl: Optional, for mixing the diced tomatoes and sliced olives before adding them to the nachos.

• Spatula: To help spread the ingredients evenly over the tortilla chips.

• Oven mitts: To safely remove the hot baking sheet from the oven.

• Serving platter: To transfer the nachos from the baking sheet for serving.

• Spoon: For dolloping the sour cream over the nachos.

Pre-shredded cheese: Use pre-shredded cheddar cheese to save time on grating.

Pre-sliced jalapeños: Opt for pickled jalapeños that are already sliced.

Canned tomatoes: Use canned diced tomatoes to skip the chopping.

Pre-sliced olives: Buy pre-sliced black olives to avoid extra prep.

Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.

Ready-made sour cream: Use store-bought sour cream to save mixing time.

Chopped cilantro: Purchase pre-chopped cilantro if using.