Nachos

QSis

Grill Master
Staff member
Gold Site Supporter
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
 

Attachments

  • Nachos.JPG
    Nachos.JPG
    191.8 KB · Views: 180

Sass Muffin

#coffeefreak
Gold Site Supporter
Cheese sauce, Lee.

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

Moxie

New member
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.
 

Sass Muffin

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

QSis

Grill Master
Staff member
Gold Site Supporter
Hmmm, well I gave that jarred cheese a thought, but figured it would make the nachos soggy.

??

Lee
 

Sass Muffin

#coffeefreak
Gold Site Supporter
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.
 
Top