The 5 Laws of Loaded Nacho Platters

The Super Bowl is fast approaching.  I’m always enthused about watching the game on the big screen, but true excitement doesn’t hit until I begin planning my nacho platter. 

Super bowl parties should ALWAYS be marked by a grand platter, piled high, of good, basic nachos, and here are the tried-and-true of laws of making the best ones:

1.  Never use pre-grated cheese.  Pre-grated cheese has lots of fillers and anti-caking agents included, so I always grate my cheese myself.  Make sure it’s a fine grate so that you’ll get nice, even melting.
2.  Don’t overcrowd the layering of the nachos.  I am typically heating my nachos in the oven, so I always use a baking sheet where I can spread them all out evenly, building my layers.
3.  Speaking of layers, I melt my layers one at a time – here’s how:  Put down your layer of chips, add meat topping, then a fine layer of cheese – into the oven they go, for a few minutes, until cheese is good and melted.  Repeat with a couple more layers.
4.  Always use nice, THICK, corn tortilla chips!  Or, for an extra special treat, cut flour tortillas into triangles and deep fry until golden brown.  These make a wonderful chip for nachos.
5.  KISS should be applied with creating nacho platters:  Keep It Simple, Silly.  Good nachos need only include the basics:  chips, beef/bean filling, cheese, salsa and (of course!) fresh pico de gallo! Keep the sour cream and guacamole for serving on the side.  


Now You’re Cookin’,
Chef Alli 


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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