Now I know what you're thinking- Nachos? Be serious. And I am- like the heart attack eating too many of the bad ones will give you. It is my opinion, humble though it may be, that nachos have been given a bad rap.
You see, there is a science to nachos; an art form. You can't just throw tortilla chips on a plate, arbitrarily toss some cheese on top and think your microwave is secretly a miracle worker. I'll save you the suspense, it's not. That little box of convenience is the kiss of death for your nachos, so forget what you saw in the opening credits of Step Brothers, because Will Ferrell is sitting on a throne of lies.
Real nachos take patience. Good nachos should be layered, allowing cheese and any other toppings you include to evenly blend together to provide the flavor explosion you're craving. Recently, some friends and I embarked on a nacho extravaganza. We put together two nacho dynamos- buffalo and barbecue. Splitting them right down the middle on a baking tray, we had chips, a four cheese blend and chicken. That's where the similarities ended. On one side, was a generous slathering of buffalo sauce. On the other, barbecue. Meticulous attention was paid to the layering of the nachos, and despite my impatience, both versions were well worth the wait. Sweet and savory on one side, smoky heat on the other.
Now nachos might never be more than a great snack item, and maybe you'll never think of using spicy blue corn chips, or including slow cooked pulled pork, or using manchego or haloumi cheese instead of a cheddar blend, but I will. And I'll tell you about it.
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