We often eat lunch with my friend Jami and her kids on our days in town. I try to bring something to contribute, while she always provides a nourishing main dish. We love making a stop for good food, fellowship, and rest, especially on our long errand days.
Jami loves nachos. She’s eaten them all her life, especially the take-out kind. As a stay-at-home mom eating real foods, she figured she had to find a way to keep eating them — at home and healthy. So she did.
We were playing a game during one visit, and nachos came up, and of course we all said how much we wanted to eat them. Jami said she’d make them for us soon, and I said we should make them using the best tortilla chips ever (my specialty).
And this week, we did! They were awesome. The video above shows how we did it. After editing, it is only a minute long, so even if you’re not usually a video watcher, I think you can fit this one in.
Here are some quick print instructions.
How to Make Nachos
Start with sourdough crepes and fry them according to these instructions: The Best Homemade Tortilla Chips. Ever.
Preheat oven to 350 degrees F. Carefully spread out chips on in a single layer on a baking tray. Then add a second layer of chips, filling up all the holes in the first layer. Jami says to do this so every chip gets toppings on it, and no toppings fall through. It really worked!
We topped with shredded cheese (we used some of my homemade cheddar), green onions, seasoned beef, salsa (dripped out so it is not so wet), and more shredded cheese. And a sprinkling of green onions on top for color — another of Jami’s tips to make these nachos better than your average homemade nachos.
Use whatever toppings you’ve got — we often use refried beans, diced onions, sliced olives… whatever you’ve got. Load them up!
Bake until cheese is bubbly and golden. Serve! Or, let them cool just a bit and then top with cultured dairy, like sour cream or soft raw cheese. Probiotic nachos.
Do you make homemade nachos? What are your favorite toppings?
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