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My Ultimate Loaded Nachos, (first ever attempt).

I had been craving nachos (my favorite food group!) for several weeks. Going out with my partner to get some has been challenging because of our hectic schedules lately so I decided on my free evening after work last Friday, I would get busy making my dreams come true.

Everything in these nachos (aside from the obvious products such as the dairy products) were all made from scratch! I took inspiration from a few recipes for components and assembly (BA’s Fully Loaded Nachos, Serious Eats Ultimate Nachos), but this is ultimately just something I dreamed up and executed!

My first ever Ultimate Nachos with:

  • roasted tomato salsa with chipotle peppers (i was getting tired and instead of making 4 salsas, I combined everything for my last two salsa into one, so it is sort of a tomatillo/tomato mix)
  • fresh Avocado-Tomatillo salsa
  • pico de gallo
  • black bean spread (https://www.bonappetit.com/recipe/fully-loaded-black-bean-nachos-red-green-salsas)
  • pickled onions and jalapenos
  • guacamole
  • Topped with Montery and Jack cheese, queso fresco, radish, fresh jalapenos, cilantro, sour cream, and grilled chicken

It was absolutely delicious and devoured in its entirety by 4 people. Mission accomplished. Dream achieved.

  • jcarax@beehaw.org
    5·
    1 year ago

    Before anyone complains about radish, a lot of taco places in Tucson have sliced radishes at the salsa bar.

    Man, I have a nice ribeye in the oven for a reverse sear, but now I just want nachos. Those look great!

    • Icarus@beehaw.orgOPEnglish
      6·
      1 year ago

      Radish is super common in Southern California at Mexican places. They’re often served raw and pickled. They work surprisingly well with all the flavors. Thanks for backing me up!

      Now go make some reverse seared steak nachos 😁

      • jcarax@beehaw.org
        3·
        1 year ago

        Yeah, it’s a really nice alternate heat, that gets up more into your nostrils. I also like some nice sliced fermented carrots and jalapenos, fermented together gives a nice flavor melding.

        This was definitely an eating ribeye, but I keep an eye out for inexpensive ribeyes that I slice up and freeze for cheese steaks, stir fry, tacos, etc.