Campfire Grilled Nachos Recipe (2024)

FAQs

Are nachos better in oven or grill? ›

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings.

Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese. Complete coverage guarantees you don't commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake.

Choose a combination of cheeses for both flavor and meltability. A Monterey Jack cheese will have the oozy-melty quality sought after in the best nachos, while a standard sharp cheddar will offer a little tang.

→ Follow this tip: Any sauce-like thing that you wouldn't top the nachos with when they are baking, like sour cream, salsa, and guacamole, should be served on the side.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

As many as you like. I usually have one layer of chips, then cheese, more chips, meat of choice, choped tomatoes, onion, cliantro, salsa and sour cream. How do you make nachos that stay nice and crunchy while you're eating them? Pretty much every single item in your nacho toppings will have some degree of moisture.

Bake the nachos for 10 minutes or so, until the cheese is melted. Top with the chopped tomatoes and some extra chopped green onions, if desired.

Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.

How to make nachos Martha Stewart? ›

Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

Best Tortilla Chips for Nachos: Santitas Tortilla Triangles

These chips don't have a ton of flavor on their own, but the crispness and sturdiness of these chips make them the perfect vehicle for carrying hefty dips or nachos loaded with all of the toppings you enjoy.

A big benefit of grilling is that food cooks quicker and has that great flame grilled distinct flavour. You can achieve the right texture of the meat, as you are right with it over the grill. It is true an oven is easier to monitor and control the internal temperature. Simply adjust the dial, and you're ready to go!

Monitor the Oven Temperature

Another common culprit of soggy nachos is baking them at too low of a temperature. To achieve maximum crispiness, preheat your oven to 400°F (200°C) or higher. This high heat will help to quickly melt the cheese and crisp up the edges of the chips.

While there are several ways to reheat leftover nachos, the oven is your best bet as you can evenly heat a large batch at once. Crucial step it's easy to forget: Make sure to scoop off any cold toppings (i.e., sour cream, salsa, lettuce, etc.) that you don't want to heat up before you pop the plate in the oven.

Baking is a longer cooking process than grilling, but it's a good option for thicker and larger food items.