The Best Nachos Ever

I don’t often post recipes. Okay, I never post recipes. But these nachos are so goddamned good, I think everybody should be packing pounds onto their hips right along with me.

These nachos are inspired by those served at one of my favorite Mexican restaurants, Nuevo Leon, and I hope they don’t mind my posting my version here. I would still rather go there to eat them, because they cost $6.00 for twelve, which is more than any sane person should eat in one sitting. You can go to the liquor store next door and get yourself a six pack of Modelo, plop down at Nuevo Leon (they’ll put your beer in the fridge for you and bring you one when you’re thirsty) and eat until your stomach has reached such epic proportions that you cannot be unwedged from your booth.

Anyway, the nachos:

Get yourself some high-quality tortilla chips. Absolutely no Tostitos or any crap like that. Most chain grocery stores in my area have begun to sell good-quality tortilla chips in their “Hispanic” aisle. If yours doesn’t, then hunt down a Mexican grocery store and get some. I recommend Del Rey or El Ranchero. There is a brand called Nuevo Leon (I’ve no idea if they’re affiliated with the restaurant), but while they are excellent for chips and salsa and are as fresh as if you’ve just sat down at a good Mexican place that makes their own, they don’t hold up under the pressures of beans, cheese, etc.

Anyway, I like the Del Rey’s the best because they are generally flat and pretty hardy.

1 can refried beans. It doesn’t really matter what kind. I’d forgo the Taco Bell kind for La Victoria or Rosarita, but just go for the can that says “Traditional.” If you buy the no-fat beans, then you’re a loser. (Okay, okay, you can buy the no-fat beans and some no-fat sour cream and some no-fat cheese and try to make these nachos, and you can also try to tell me that they’re just as good as using the full-fat versions of all the ingredients, but I will just laugh in your skinny, fat-free face).

The following step is skippable if you just can’t wait. If you choose to skip it, just spread a bunch of beans onto each individual chip and place on a foil-lined cookie sheet (why foil lined? Do you really want to stand at the sink, your belly full of deliciousness, and scrub baked-on cheese off your good Williams Sonoma cookie sheet? No. You do not. Just use the damn foil, then you can toss it and just put the cookie sheet away.) If you choose NOT to skip this step, then do this: empty the beans into a saucepan and shake as much hot sauce as you like into the beans. Heat until they are smooth. This makes the beans more spreadable, and also adds the spice of the hot sauce. You can go ahead and use Tabasco, because you’ve probably already got some in your refrigerator. If you don’t, buy yourself a good Mexican hot sauce. You won’t be sorry. Anyway, after the beans are heated, spread them onto the individual chips (as described above).

Shredded sharp cheddar cheese: Buy it already shredded. Who has time to fucking stand over a pan of chips and beans with a shredder? Plus, if you accidentally shred one of your knuckles, you’re going to have to worry that you are eating part of your own body in a few minutes. And that’s just gross. Sure, sure, you can shred the cheese BEFORE moving to the bean step, but what kind of cheap bastard are you? Sure, the big block of cheese is cheaper. But after you eat some of these nachos, you are going to want to make some more, especially since the fiends you shared them with ate most of them, and you are certainly not going to have the patience to shred some more cheese. In addition to that, if you somehow decide NOT to make more nachos, you’re going to have this big hunk of cheese left over, and it’ll probably get all moldy and nasty and hard and rindy in your fridge, and who needs it? You’ll throw it away, and end up making the per-ounce price of the cheese higher than if you’d just bought the damn pre-shredded cheese in the first place.

Okay, so you’ve got your pan of chips with the lovely beans spread on them (by the way, use as many beans as you like. Some people love refried beans, some, not so much. They are required in this recipe, however, so don’t try skipping them. You’ll have an inferior nacho not worth your time or trouble). Anyway, sprinkle your shredded cheese over the beans/chips. Not too much! Don’t go crazy with the fricking cheese already! This isn’t a pan pizza, for chrissakes, this is a pan of nachos. Too much cheese will just bind you up and give you gas.

Place the whole cheesey-beany-chippy wonder under the broiler of your oven. Now, here’s where it gets tricky. The inexperienced will want to do the following BEFORE they begin anything else, but once you’ve gotten it down to a science, like I have, you can do this next step AS THE NACHOS ARE BROILING. But be careful. If you take too long and space out, you’ll burn your nachos, and that sucks. Even if you don’t burn them, if you take too long to do this next step, and your broiled nachos are sitting on the stove, waiting for the next step, they’ll get a little mushy and cold and that’s no good either.

Anyway, VERY QUICKLY, whip up a simple guacamole. This sounds harder than it is, but all you have to do is slice up your avocado (around the center, you know how to do it), spoon out the delicious avocado (meat? What the hell is that green shit called, anyway?) into a bowl, pour in about a tsp of salt, maybe a bit more, and squeeze half a lime into it (you can use the other half for your vodka tonics). Using a fork, mash it all up together. Don’t go crazy. You don’t need to create some uniform avocado soup. Leave some of those nice yellow chunks in there. Yum. DO NOT, under any circumstances, use some pre-made guacamole. That shit’s nasty. It takes exactly thirty seconds to whip up a simple guac, okay? It will take you longer to find scissors to cut open that stupid plastic bag of pre-made guacamole.

So, right when you’ve finished mixing up your simple guac, your nachos will be perfectly broiled (the cheese is melted and the edges of some of the chips are turning brown). Take them out of the oven, and with speed unparalleled, spoon a blop (yes, a blop. It’s like a dollop, but I like the way it sounds better) of guac ONTO EACH CHIP. Then, quick as you can, spoon a blop of sour cream onto the top of each blop of guac.

Eat one. Decide it’s not necessary to place the nachos on a pretty, decorative plate. Eat them, standing up, at the stove. When the people sitting outside on your porch, drinking and waiting for the promised nachos, call out, “Are they done yet?” yell “Just a minute!” (only it’ll sound like “ubamini!” because your mouth is full of nacho. Share the remaining nachos with your friends. Accept their praise, then tell them where you got the fantastic recipe.

Make more. Repeat ad nauseum until you’ve gained 20 pounds. Vow to start using fat free beans, cheese and sour cream. Try it once and realize it’s not worth it. Throw the fat-free version in the garbage and send your children to the store with a $10 bill for more ingredients.

Next time I make them, I’ll take a picture. If I can before they all get eaten.

Comments (43)

  1. KJ August 15, 2006 at 4:44 pm

    3 Questions:

    1) Does this come with a side of Lipitor?
    2) Can I have the last 5 minutes of my life back?
    3) Are you making any tonight?

  2. Viki August 15, 2006 at 6:20 pm

    1. No
    2. No
    3. No

    I was supposed to make some on Saturday, but I had a few too many cocktails and then served up all that other stuff and then the burgers and no one seemed hungry and god knows I wouldn’t want to waste a nacho. Sorry. But you know I’d make them for you if you asked.

  3. Anonymous August 15, 2006 at 8:12 pm

    I love nachos — this post is making me hungry (except for the knuckles part)! Good to see you back surfing the exchanges! Funny too!

  4. DonaldDouglas August 15, 2006 at 8:15 pm

    Oops! That’s me above! I must have been contemplating the pros and cons of grated cheese, rather than plugging-in my contact information! See you soon.

  5. Duke of Earle August 15, 2006 at 8:44 pm

    Uh… Viki??


    I’m sorry, but it’s not a nacho without the jalapeno chip. It may be yummy and fattening as hell and all the rest (and they DO sound good!), but c’mon, gal! Aintcha never heard of “TRADITION?”
    If ya can’t stand the fire of an entire chip per nacho (but the sour cream and gauc helps put it out), then just put a little piece of a pepper chip on there. But ya gotta have a little. Ya just GOTTA. Put it in the shredded cheese pile on top of the beans before broiling.

    A Texan

  6. Viki August 15, 2006 at 9:02 pm

    Okay, okay, jalepeno chip. Sure. You know what? I’ll give it a shot. It’s just that these particular nachos, minus the jalapeno chip, have given me many a pleasurable moment.

  7. Duke of Earle August 16, 2006 at 9:53 am

    I’m sure they have. They sound truly great. But with the jalapeno chip, when you bite one, it bites back.

  8. Somebody's Son August 17, 2006 at 10:27 am

    Viki I sprained my back during practice. They gave me a shot of Demerol. I love my life right now. Love. Love my life. I can’t feel anything. I am a swarm of lovely emotions.

  9. Viki August 17, 2006 at 1:48 pm

    Well, at least I now know your weakness.

  10. Tony August 19, 2006 at 1:34 pm

    Waiting for the picture and a personal invite to the party ;)

  11. billy August 28, 2007 at 12:38 am

    mabie you should make a fresh salsa recipe to go with it.That would take the whole experience up a notch dont you think?

  12. Withanf September 14, 2007 at 10:12 am

    oooooooooooooooooh the tears…
    Hilarious. I am a chef and I wish I could write my recipes like that. Maybe the team would wake up and listen.
    The green and yellow parts of the avocado is called the flesh… not not to be confused with the grated open knuckle flesh.
    I look forward to trying.

  13. Viki September 14, 2007 at 3:23 pm

    Thanks, withanf! Hey, tell you what. We can do a cookbook together, how’s that sound?

  14. AJ September 22, 2007 at 3:36 am

    Have definately got to give them a go!

  15. toni April 21, 2009 at 3:52 pm


  16. Debbie Alloway June 12, 2009 at 9:19 pm

    That is without a doubt the FUNNIEST recipe ever written and I would so love to see Nigella Lawson do a recipe on the telly talking like she does but with your attitude that exudes from your BEST EVER NACHOS RECIPE. Your a legend mate I have not laughed that hard for ages.Thanx.

  17. Viki June 13, 2009 at 5:38 am

    Thanks! I really do think I’m going to write some kind of amateur-foodie cookbook. I think it could be hilarious.

  18. none August 20, 2009 at 3:34 am

    I know you will delete this but the nachos sound great but shredded cheese has flour in it so it does not stick together which makes it harder to melt and doesn’t taste as good. If you use the block of cheese just wrap it up…lazy I understand. I lost my appetite with all the GD and nasty language used. You may not be a Christian but have respect for any kid that might come across your site. I know! I guess it makes you look cool and you get more comments from people like me that never comment until you push our button. I hope you get a good laugh out of this. I know you are unhappy

  19. Susan August 20, 2009 at 3:38 am

    Wash your nasty talking mouth out with the cheese, please! Why do you want to cuss out God? You wouldn’t be eating without him girl!

  20. Victoria September 9, 2009 at 9:27 am

    I just laughed and laughed reading this… Love the attitude and personality – exactly as I would’ve written a recipe as well… especially loved the Avocado-to-Guac part. Lol. Thanks for making my morning a little brighter!

  21. Rita October 9, 2009 at 2:43 am

    you sound like the biggest moron..

  22. Viki October 9, 2009 at 4:43 am

    None, thanks for the tip on the cheese. As for my nasty language, any kid who comes across my nasty language should probably be monitored better by their parents. Curses are just words. It’s the listener who gives them power.

    Rita, you sound like the biggest bitch. I guess we’re even.

  23. Zira October 16, 2009 at 12:19 am

    I tried your nachos, they were really good,everybody at my party enjoyed them; they have become the new party favourite. BRILLIANT recipe!!!

  24. Jet February 8, 2010 at 5:44 pm

    Well, I am making the damn nachos tonight and they had better be spectacular because I am running low on Margarita stuff and the nachos will have to carry the meal! Spread each chip individually, really?

  25. Viki February 8, 2010 at 5:53 pm

    1. They ARE spectacular. You’ll be fine. But you might want to run out for more tequila just in case.

    2. Yes, spread each chip individually. It’s worth it. You could be lazy and spread some chips around on the pan and thwack some globs of refried beans all over the place, but it won’t be the same. Trust me.


    Zira–thanks! I’m glad you’re enjoying them!

  26. Anclote March 19, 2010 at 11:31 am

    Thanks for the recipe Viki. Though my response comes almost four years after your original post, a good nacho recipe never grows old. Like most successful recipes, the secret is using quality ingredients. Again, thanks for the recipe and for giving me hope that there IS a good nacho recipe out there. I’m looking for a good cheese to use. Something tried, traditional, accepted, and absolutely delicious! Have any ideas??

  27. Mac August 1, 2010 at 7:55 pm

    I found this blog post while I was watching an episode of Beavis and Butthead on netflix. They were eating nachos at the kwik mart and Butthead said “Nachos rule” and I thought, yes – they do rule.

    So I wondered what were the “best nachos ever” and Google says yours are. And your recipe made me LOL. Just saying.



  28. Viki August 2, 2010 at 9:47 am

    Thanks, Mac. That’s my #1 search term that leads people here–Best Nachos Ever. That and “Hey Everybody, I’m looking at gay porn!”

    If Google says my nachos are the best ever, then I guess it must be true. In fact, I think I’m going to make some today.

  29. Student :) November 16, 2010 at 12:15 am

    Haha, I found the best nachos ever. I’ve got to try this some time. You had me laughing and drooling, not all that pretty. Thank you :)

  30. Viki November 23, 2010 at 2:41 pm

    Haha! If you follow the directions to the letter, they will be delicious. If you slap some beans and cheese on some chips and make them melty, then top with guacamole and sour cream, they will also be delicious. Have a great Thanksgiving!

  31. james December 30, 2010 at 2:41 pm

    I grew up in South Texas and absolutely love mexican food. I was looking for a “broiled nachos” recipe…that also is a what makes ‘em good too. Anyway, you wrte fantastic…thanks for the humor and the great fucking recipe! Happy New Year my friend:)

  32. nacho December 30, 2010 at 3:51 pm

    Right. I’m in such a good mood I want to tell you and your narcissictic nacho unlovable ass to fuck off.

    Plus your nachos suck.

  33. nacho December 30, 2010 at 3:52 pm

    So fuck off twice. Thrice and learn how to be nice.

  34. nacho December 30, 2010 at 3:52 pm

    Or else you will burn in hell with the rest of the bad nachos.

  35. Viki January 3, 2011 at 5:52 pm

    Um, nacho? What’s your problem? You might want to find something better to do with your time than troll random blog posts about nachos. Seriously. Get out more.

  36. Nacho Average Guy February 3, 2011 at 6:15 pm

    There is no way that this recipe generates the best nachos ever. I literally google the “best nacho recipe ever” and this was the first result. It is a sad day for the internet and especially for Ignacio Anaya!

  37. Julie Ann Padua March 6, 2011 at 12:46 am

    Crap blog. I thought this would be useful. I’ve just wasted 5 minutes of my time reading this.

  38. Viki March 6, 2011 at 11:09 am

    Useful how, exactly? Christ almighty.

  39. Greg June 28, 2011 at 1:42 pm

    Seventh generation Texan here. I live in Houston now, but used to live in McAllen for years. This recipe works well. Just got back with my family from south padre island and the valley, and dying for some good nachos, or panchos. Thanks Vicki for a good recipe and a belly laugh. One thing you have got to add, and two options for the ambitious. Medium rare to rare fajitas pulled off a mesquite fire, cut cross grain, to the nacho before the cheese. Essential. Followed by exactly the recipe Vicki so artfully outlined. Options for the truly ambitious with too much time on their hands. Fry corn totillas, salt, break in half and follow vivkis recipe to the letter. In deep south Texas we call these panchos. Now for the kicker, when making your beans, add some lard to the pan to fry your canned beans in. Or, use left over barracho beans to make real refried bean fried in lard. What the hell, go big or go home. As Vicki says wash down with many Negro medelos! Thanks Vicki for telling the rest of the country what the hell a nacho should be!

  40. Viki July 8, 2011 at 4:03 pm

    Excellent thoughts there, Greg! Since I wrote this, geez, nearly five years ago! I’ve been tempted many times to try making my own refried beans, and I’ve had plenty of homemade refried beans. Yum.

    The best part about this recipe is that it can be made easily with stuff you can keep on hand. Especially useful for the bunch of drunks that won’t leave a party and shouldn’t unless they eat a plateful of these things.

    But one of these days, I’ll write a new recipe that elevates it to a whole new level…

  41. IwantToBeAZombie July 13, 2011 at 7:17 am

    This was fucking hilarious. And a brilliant recipe, I need to get myself some guacamole meat and I’m on it.

  42. capricornsparkle September 28, 2014 at 6:13 pm

    I can not believe how some people can turn a great thing like sharing a great recipe into something so wrong. NEWSFLASH, if you took this for anything other than a great person sharing a great recipe. GET A LIFE!!!

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