The Secret to Perfect Nachos is No Oven | Epicurious 101

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Baked chips are lower in calories, while pita chips can be more affordable.

shredded cheese

🥗Healthier: low-fat cheese

💰Cheaper: block cheese

Low-fat cheese reduces calories, while block cheese is often cheaper than pre-shredded.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt is lower in fat and higher in protein, while cottage cheese can be a budget-friendly alternative.

Start by preparing the smashed beans. Heat some neutral oil in a pan.

Add chopped onions and a pinch of salt to help them sweat and cook faster.

Once the onions are translucent, add minced garlic and cook until fragrant.

Add a whole serrano pepper to the pan to infuse flavor, but do not chop it.

Add canned refried beans to the pan along with a little water to adjust the consistency.

Smash the beans with a fork or masher to create a thick, spreadable sauce, but not a puree.

Remove the serrano pepper and any large pieces of aromatics from the beans once they are smashed.

Prepare the cheese fondido by heating some oil in a separate pan.

Add queso quesadilla cheese and a splash of heavy cream to the pan to melt together.

Once the cheese is melted and runny, begin assembling the nachos.

Layer tortilla chips on a plate, followed by a layer of the smashed beans.

Pour the melted cheese fondido over the nachos, ensuring every chip gets some cheese.

Add another layer of tortilla chips on top, followed by more beans and cheese.

Drizzle salsa over the nachos, ensuring even distribution.

Prepare a creamy avocado sauce with avocado, onion, cilantro, lime, and salt.

Add the avocado sauce on top of the nachos for creaminess.

Sprinkle pico de gallo over the nachos for freshness.

Top with crumbled queso fresco and pickled jalapeños for flavor and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens