Nachos

[QSis]

I made nachos for the first time, and they came out pretty well, except that the cheese seemed to disappear.

I grated about 4 oz. of cheddar and 4 oz. of mozzarella, as the recipe called
for and which seemed like plenty before I put them in the oven.

When I took them out after 15 minutes at 425, the cheese was like glue - not at all melty and gooey the way I'd hoped.

The other toppings were excellent: a can of small red beans, mashed and mixed with chili and garlic powders, and topped with diced tomatoes, green onions, black olives, avocado and cilantro.

So, what kind of cheese is best for nachos???

Lee

 

[Sass Muffin]

Cheese sauce, Lee.

You could make your own or buy any kind in the jar.
There are a few good ones.

 

[Moxie]

Cheddar is not a good melting cheese - I would be surprised to see it in a nacho recipe.
Mozz melt, but gets stringy at high heat.



Monterrey Jack would be my first choice.

 

[lilbopeep]

Maybe try this or one of the other flavors/varieties.

 

[Sass Muffin]

La Preferida makes a great nacho cheese sauce ready made.
It's in the Mexican section at the grocery store.

 

[QSis]

Hmmm, well I gave that jarred cheese a thought, but figured it would make the nachos soggy.

??

Lee

 

[Sass Muffin]

Hmmm, well I gave that jarred cheese a thought, but figured it would make the nachos soggy.

??

Lee

Lee, it's never been my experience that the jarred or canned sauces make them soggy.
But then again, they're usually gone lickety-split.