The Ultimate Guide to Nachos
Tasia Malakasis of Belle Chevre gives her recipe for this twist on the classic
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Nacho perfection, like other kinds of cooking perfection, isn't difficult to achieve. In fact, any home cook can achieve nacho nirvana. It just requires care and attention to detail — in selecting the right ingredients, in preparing them properly, and in constructing the overall dish. It really is one of those things where you only get out of it what you put into it. With the exception of a few lucky accidents, few cooking masterpieces are ever created by throwing everything into a pot or casserole dish and sending it to the fire.
Such is the case with nachos. A proper plate of nachos has to be constructed. It has to have the right number of ingredients. It can't have the wrong proportion of toppings to chips, and it certainly can't be soggy. And it requires a bit of advance planning and thought. So how do you do it right?
To find out, The Daily Meal teamed up with Marlon Braccia, author of The Enlightened Cook: Protein Entrées, for some serious nacho advice. Braccia, an avid nacho fan, was passionate and opinionated about the topic and certainly had plenty to say.
What Is a Nacho?
The bare minimum when it comes to ingredients, says Braccia, is "a great nacho chip and a great piece of cheese that melts easily." And if that's all you have, there's nothing wrong with that. In fact, if you're a bit of a purist, you'll probably agree.
But, if you would like to have more to munch on, that's great, too. Check out what Braccia had to say about some of the most popular ingredients in the slideshow.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
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