Game Day Vegetarian Nachos

I am obsessed with vegetarian nachos. Like not even kidding. They are the meal I make the most often, and sometimes I just straight up crave them. I’ll order vegetarian nachos any place they are on the menu. Obsessed. But when it comes to making my own, I don’t follow a recipe so much as a formula. Learn my tips and tricks for how I make impressive and delicious nachos every time, without a single measuring spoon.

It’s All in the Layers

Have you ever gone to a restaurant and ordered nachos? And when they arrive, you just get a pile of chips with some beans, cheese, and tomatoes dumped on top? The first few bites are fine, but then you run out of stuff and are just eating dry, empty chips. The worst.

Instead, I like to use layers, so the bottom chips have just as much cheesy and bean-y goodness as the top. My nachos are always layered in the same way: chips, hot fillings, cheese, chips, hot fillings, cheese, cold toppings. Occasionally, I’ll add a third layer, if I’m making for a bigger group.

My chips of choice are rounds, but you can use any generally flat shape. I’d stay away from anything that’s too bent like scoops. If I find a chip that’s too folded when I’m layering, I just eat it as a cooking snack. No harm done.

Don’t Skimp on Toppings

Another issue I have with restaurant nachos is the distributions of cold toppings. We’re talking salsa, sour cream, and guacamole, and how they always seem to be served in those tiny little plastic cups. This just doesn’t work for me.

I always include all three toppings (and sometimes a few extra things as well), and I always include plenty.

Add a Secret Ingredient

Here’s where these nachos go from basic to brilliant. Each time I make nachos, I try to think of something a little unexpected to add in. It can be that’s treating a standard ingredient in a unique way, like caramelizing or picking onions. Or, it can be adding something a little more unique like tropical fruit to the salsa.

Balance the Spice

I always use one whole jalapeno (or serrano, or red chile, it all depends what’s available) throughout my nachos. But I try not to use the whole thing in one place. Usually, I’ll dice it up really small and throw some in the salsa, some in the beans, and/or some in the guacamole. If I’m feeling really adventurous, I’ll cut rings and quick-pickle them.

The idea is to include some spice, but not so much that it’s overwhelming. To do this, there need to be a few toppings that have little to no spice. For example, if I’m making a sweet salsa, I’ll add a kick to the guac. And I always leave the sour cream spice-free.