Cheesy, crunchy, and endlessly snackable, nachos are an essential part of any #sports season (or really, any season, for that matter). At Plated, we love the customizable aspect of nachos, and the fact that they are the ultimate appetizer for sharing. So, we’ve come up with some of our favorite nacho toppings and mix-ins—all served over homemade tortilla chips, which really are that much better, and a total snap to make!
Homemade tortilla chips
(double or triple to your heart’s desire!)
1/2 tablespoon olive oil
1/8 teaspoon salt
9 6’’ corn tortillas
Stack tortillas, cut into 6 equal wedges, and place on a baking sheet. Drizzle over 1/2 tablespoon olive oil, season with 1/8 teaspoon salt, and toss to coat. Arrange in a single layer. Bake tortilla chips until just crisp, 8–10 minutes. Once crisp, remove from baking sheet to stop cooking, and set aside until ready to serve.
Beef bulgogi nachos
As you probably know, we love a good culinary mashup, and combining the sweet, spicy, and tangy flavors of Korean Beef Bulgogi with the crisp, craveable texture of nachos made for a real home run (or should we say touchdown!). Crisp Asian pear adds a sweet, crunchy note to this winning recipe.
2 Asian pears
4 scallions, divided
1/2 cup kimchi
3 cloves garlic
3 tablespoons soy sauce
2 tablespoons light brown sugar
1/4 cup rice wine vinegar
3–3.5 teaspoons Sriracha (depending on your spice preference), divided
3 ounces shredded Cheddar cheese, divided
3 ounces shredded Monterey Jack cheese, divided
Preheat oven to 450°F. Rinse pears; slice off rounded sides, discarding cores, and cut into .25-inch slices. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop kimchi. Mince garlic.
In a medium bowl, whisk together soy sauce, brown sugar, rice wine vinegar, garlic, scallion whites and light greens, and 2.5 packets Sriracha. Save remaining Sriracha for serving. Pat steaks dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for 5-6 minutes. Then, remove steaks from marinade, allowing excess to drip off. Reserve marinade in bowl for the next step.
Sear steaks and reduce sauce
Heat 1 tablespoon canola oil in a large ovenproof pan over medium-high heat. When oil is shimmering, add steaks, working in batches and adding oil as needed. Sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest, 5 minutes. Reserve pan. Meanwhile, transfer reserved marinade to a small pot. Bring to a boil over high heat, then reduce heat to medium low. Simmer until thickened, 3 minutes.
Assemble and bake nachos
Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, into .25-inch slices. Wipe pan from steaks clean, then add tortilla chips in a single layer. Sprinkle over half of Cheddar and half of Monterey Jack. Layer over steak, kimchi, remaining Cheddar, and remaining Monterey Jack. Transfer to oven and bake until cheese is melted and bubbly, 6-8 minutes.
Plate steak bulgogi nachos
Drizzle bulgogi sauce over steak bulgogi nachos. Garnish with pear slices and scallion dark greens and drizzle over remaining Sriracha, if desired. Transfer to serving plates, or serve family-style with a refreshing beer. Dig in!
It’s said to be the most important meal—so why not eat it with plenty of crunchy tortilla chips and brighten the rest of your day?
Buffalo chicken nachos
Anytime we can make a delicious culinary mashup, we most definitely do. Buffalo chicken and nachos are two of our favorite game day classics, and you can’t go wrong combining them.
4 boneless skinless chicken breasts
.125 ounce chives
2 ounces mayonnaise
.25 cup buttermilk
.25 cup nonfat Greek yogurt
3 cloves garlic
2 ounces crumbled blue cheese
6 ounces shredded mozzarella cheese
2.5 tablespoons unsalted butter
3 tablespoons + 1 teaspoon Sriracha
Preheat oven to 350ºF. Pat chicken dry with paper towel and season all over with 1 teaspoon salt and pepper. Heat 1½ tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken, working in batches and adding more oil as needed. Sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate, reserving pan for making Buffalo sauce, and set aside to rest.Once cool, roughly chop chicken or shred using 2 forks.
Make Greek yogurt ranch
While chicken cooks, rinse chives, thinly slice, and place in a medium bowl. Add mayonnaise, buttermilk, yogurt, ¼ teaspoon salt and pepper as desired to bowl with chives and whisk to combine. Set aside until ready to serve. Mince garlic, reserving for Step 5.
Make Buffalo chicken
Wipe pan from chicken clean and add butter over medium heat. When butter is foamy, add garlic and cook until fragrant, 1-2 minutes. Remove pan from heat and stir in Sriracha (you could use less, but a little spiciness is what makes this Buffalo sauce!). Add chopped or shredded chicken and toss to coat with sauce.
Spread tortilla chips in an even layer on a foil lined baking sheet. Sprinkle over mozzarella, then top with shredded chicken, and finish with blue cheese. Transfer to oven and bake until cheese is melted, 5-10 minutes. Remove from oven, and drizzle over Greek yogurt ranch!
These veggie-forward nachos don’t sacrifice any flavor AND involve making your own easy refried beans! We love the combination of textures: roasted sweet potatoes, gooey cheese, and a crisp-crunchy slaw on top. So good.
4 sweet potatoes
2 limes, divided
1/4 ounce cilantro, divided
3 scallions, divided
4 cloves garlic, divided
2 cups black beans
½ teaspoon chile powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon crushed red pepper
1 teaspoon sweet paprika
3 ounces nonfat sour cream
3 cups shredded green cabbage
3 cups shredded red cabbage
6 ounces shredded Monterey Jack cheese
Preheat oven to 450°F. Rinse all produce. Halve sweet potatoes lengthwise, then cut crosswise into ¼-inch half-moons. Place on a baking sheet. Halve 1 lime and cut remaining lime into wedges. Roughly chop cilantro leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Halve jalapeño lengthwise, discarding seeds and stem, and mince half.
Bake sweet potatoes
On baking sheet, toss sweet potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Bake until sweet potatoes are browned, 15-20 minutes.
Simmer refried beans
While potatoes roast, rinse and drain beans. Heat 1 tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add spices, scallion whites and light greens, and half of garlic. Cook, stirring, until fragrant, 3 minutes. Add beans and ¾ cup water. Increase heat to high. Bring to a boil, then reduce heat to medium and cook, stirring, until thick, 15–17 minutes. Remove pot from heat.
While beans simmer, in a large bowl, whisk together sour cream, juice of 1 lime, remaining garlic, minced jalapeño (skip or use half for less heat), half of cilantro, ½ teaspoon salt, and pepper as desired until fully combined. Add shredded cabbage and scallion dark greens and toss to coat. Set aside until ready to serve.
Finish refried beans and bake nachos
Reduce oven to 350°F. Using a fork, still off heat, mash beans in pot until smooth. Stir in ½ teaspoon salt and black pepper as desired to combine. Arrange tortilla chips on a foil-lined baking sheet. Top with refried beans, sweet potatoes, and finish with Monterey Jack. Bake until cheese is melted and beginning to brown, 4–5 minutes.
Top nachos with crunchy slaw and remaining cilantro. Serve with lime wedges and dig in!
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