One of my favorite Mexican appetizers, and one I don’t eat that often, is nachos. Sis and I agree that nachos taste best with queso or “fake cheese” instead of melted cheese. Why? Because shredded cheese that has been melted gets cold and coagulates quickly. Also it seems harder to get “normal” cheese into all the nooks and crannies of nachos.
Instead, when you use a queso dip and you put your nachos in a bowl, instead of a plate, any queso runoff pools at the bottom of the bowl. If you come across any chips with little to no cheese (which is nearly impossible when you’re using queso), you can stick your chip into the runoff and scoop it up.
Also, I really like it when tortilla chips absorb the queso and get a little soggy. In case you’re wondering, I also like it when cereal gets slightly soggy. It’s next to impossible to get soggy chips when using “normal” shredded cheese melted on top of the chips.
This is the perfect appetizer to serve at a gathering (when coronavirus is over or we have a vaccine – I am not condoning coronavirus parties and this is about the worst dish to serve if you’re having a socially distant get-together). Put all the ingredient options into individual serving bowls, gather some shallow, wide bowls (if you have them – regular ole bowls will work too) and let your guests make their own Nachos Supreme Bowls.
Are you wondering what makes these bowls “Supreme”? It’s the extra fixings that you pile on top. Nachos with just cheese or cheese and meat are less than supreme.
- tortilla chips (certified gluten-free, if necessary)
- queso dip
- meat protein such as ground beef or turkey, chorizo or diced chicken (optional)
- beans: black or pinto
- Nacho fixings: sour cream, guacamole, salsa, diced avocado, diced tomatoes, chopped onion, chopped cilantro, corn kernels, etc.
- In a shallow, wide bowl, layer tortilla chips, queso, meat protein (if using) and beans. Repeat.
- Top with your favorite nacho fixings.
- Serve immediately.