It’s easy to throw some cheese on some chips and call it nachos. FIREDISC® chefs are famous for not leaving it at that, as you know. Here are five ways to elevate your nachos to legendary status.
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Be choosy about chips
Chips are the cornerstone of killer nachos — so why build your kingdom on a flimsy foundation? Get the heavy restaurant-style chips for structural integrity. (If you’re serious about nacho construction, this will make sense.)
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Create a cheese shield
Bake chips before the main event with crumbled or grated cheese sprinkled on top, for a few minutes. The result: A delicious buckler to keep chips chippy beneath toppings. It’s like hardwood flooring for nachos.
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Go big-time on the beans
Use canned beans, get canned quality. It takes 20 minutes to make your own on the FIREDISC®. They’ll bring major zip to your ‘chos.
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Avoid cans all together
They’re a tempting time-saver, but canned olives will degrade your nachos, too. They’re a common addition, but unless you’re a steadfast fan, steer clear. Whatever veggies you add — jalapenos, olives, red bell peppers, etc. — get ‘em fresh.
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Good cheeses are the key … zes
For the love of Flip Pallot and all things holy, never EVER use the canned cheese! Cheddar and Monterrey Jack melt like champions; get the blocks and shred yourself. Or, go next level and make this one beforehand.
