You’ll Love These 4 Nacho Flavor Variations That Make the Cheesy Classic Even More Delicious
Putting a flavor spin on the snack favorite is easy and will please any crowd!
We can’t think of anyone who doesn’t like nachos. In fact, put a platter of cheesy chips out at a party, and your guests are sure to go wild. The reason: This can’t-lose snack has the perfect creamy to crunchy ratio, and it blends tastes and textures seamlessly. But while traditional nachos are a classic, it’s fun to experiment with the chips-plus-toppings equation by adding unexpected ingredients to the mix. Keep reading for some background on this beloved snack, plus a few nacho variations to spice up your homemade batch!
What are nachos?
Hear the word “nachos” and you’ll likely envision a tray of tortilla chips loaded with cheese, sour cream, onions, beans, jalapeños, salsa and guacamole. It’s a finger food that fills you up fast, and the fact that every bite offers a slightly different ingredient profile makes it all the more enjoyable. Nachos are served everywhere from sporting events to restaurants and bars, so it may be surprising to learn they first appeared on menus little more than 80 years ago.
The origins of nachos
Nachos were invented in 1940, when a group of women arrived at the Victory Club (a restaurant in Mexico) eager for a meal. The kitchen, however, was already closed for the night. Not wanting to turn the hungry women away, the restaurant’s quick-thinking manager, Ignacio Anaya (nicknamed Nacho), came up with a brilliant idea: He threw together some fried corn tortilla chips, Colby cheese and pickled jalapeños, then put the whole thing in the oven. The women loved his spontaneous masterpiece and named it Nacho’s Special. Anaya later opened a restaurant named Nacho’s, where he served the dish that would become more and more popular, eventually making its way to America’s Tex-Mex restaurant menus.
In the 1970s, thanks to the invention of emulsified cheese sauce, nachos’ expanded their reach to sports venues, thereby achieving the ubiquity that would make nachos an American favorite. If you want to snack on nachos in their purest form, try this simple three-ingredient recipe for Anaya’s original creation.
4 nacho variations to try
The original nachos proved that the easiest meals can sometimes have the most staying power—but in the decades since Anaya’s game-changing invention, nachos have only become bigger, cheesier, spicier and meatier. These days, there are endless fun and fusion-y ways to embellish the chips and bring in flavors from other cultures. These variations are perfect for parties because they don’t just taste great—they’re also conversation starters. Below, find four delicious nacho variations to sample.
1. Indian-inspired nachos
If you’ve ever eaten a plate of Indian food, you know how good all the different sauces and spices taste when mixed together—and this flavor-layering lends itself particularly well to nachos. These Indian-ish Nachos With Cheddar, Black Beans and Chutney are vegetarian, but the dish is flavorful enough that you definitely won’t miss meat. These nachos are inspired by papri chaat, which recipe writer Priya Krishna describes as “the spicy, tangy, and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys.”
While these nachos begin with the grand tradition of tortilla chips, black beans and melted cheddar cheese, they also get loaded up with Indian ingredients like cilantro chutney, tamarind sauce and ghee. These ingredients are all available online, plus Krishna includes helpful tips for substitutions should you have trouble finding anything.
2. French-inspired nachos
French food isn’t exactly known for being spicy, so French nachos may sound like a strange combination. However, the French do love their cheese and carbs (those baguettes are legendary)—so it makes sense that they’d relish melting brie over chips. This recipe for French-Style Nachos With Brie au Bleu and Cranberries comes from the cheese brand Ile de France, and with its combination of brie and veggies like broccoli and carrots, the dish presents an appealing mix of decadence and health. The addition of sweet potatoes and cranberries adds some unexpected sweetness, and the whole thing would pair beautifully with a crisp glass of Chardonnay.
3. Italian-inspired nachos
Pizza, lasagna, ravioli—Italian food is all about tomatoes and cheese, which just so happen to be two of the most beloved (and common) nacho ingredients. If you’ve been to the popular American chain restaurant Old Chicago, you may have tried their Italian Nachos—which, according to their menu, are composed of “pasta chips [chips made in-house from fried lasagna pasta], mozzarella, pepper jack, pepperoni, pepperoncini, fresh green onions, Italian sausage, and our signature red sauce.”
As it turns out, the ingredients you love on top of pizza and pasta taste just as good when piled atop chips. Diners across the US love this take on nachos, and copycat recipes abound; the blog Simply Happenings even has an easy recipe using fried wonton wrappers as dupes for the signature pasta chips. You can also try frying up lasagna sheets yourself to get something closer to the Old Chicago recipe. Whether or not you’ve eaten at this chain, you’re sure to enjoy dunking their version of nachos in marinara sauce and savoring the cheesy crunch. Just make sure you have plenty of napkins handy!
4. Asian-inspired nachos
While cheese isn’t found in your average Chinese delivery dish, it can actually serve as a counterpoint to the spicy flavors. The New York Times has a recipe for Mapo Tofu Nachos, using a traditional Sichuan dish of silken tofu and pork as a creamy topping for chips smothered in mild cheese, jalapeños and olives. Mapo tofu nachos require some specialty ingredients, but the extra shopping is well worth it.
Additionally, in an 2021 appearance on the Today Show, TikToker Jen Curley (@snackqween) shared her recipe for Asian-Style Nachos with Sriracha cheese sauce, ginger-garlic ground pork and a soy sauce vinaigrette—which are fairly straightforward to make.
A delicious recipe twist on homemade nachos
In addition to the various twists on nachos, Bricia Lopez, restaurant owner, cookbook author and OXO Chef in Residence, shares her Mole Nachos with Lamb Chorizo recipe. “The recipe that I’m sharing just has beans, mole starter and some ground meat,” she says. “I think it’s just a great dish to share, especially for something like watching football.” These nachos have a nice balance of spice, acidity and creaminess in every bite. Her top tip to save time in the kitchen during game day is to prep components, such as the marinated lamb mixture and bean mole, the night before. Your crowd will crave seconds (and maybe even thirds) of these nachos!
Mole Nachos with Lamb Chorizo
Ingredients:
Lamb Chorizo:
- 1 lb. ground lamb
- 1 cup guajilo chile purée
- 1 Tbs. distilled white vinegar
- 1 Tbs. salt
- 3 garlic cloves, finely grated or microplaned
- 1 Tbs. sugar
- 1 tsp ground cinnamon
- 1½ tsp. ground canela (Mexican cinnamon)
- ½ tsp. ground cloves
- 1 tsp. dried Mexican oregano, crumbled
- ½ tsp. ground black pepper
- ½ tsp. ground thyme
- ½ tsp. ground allspice
Nachos:
- ¼ cup diced onion
- 1 tsp ground cumin
- 1 (14.5oz) can black beans, rinsed and drained
- 2 Tbs. Guelaguetza mole starter (black, red or coloradito)
- ¼ cup chicken broth
- 1⁄2 tsp. garlic flakes
- Pinch of salt
- 1 (13oz) bag salted tortilla chips
- 24 oz. shredded cheese (such as sharp cheddar or Oaxaca cheese)
- ¾ cup pico de gallo, drained (homemade or store-bought)
- ¼ cup Mexican crema or sour cream
- 1 to 2 ripe avocados, cubed
Directions:
- Make the lamb chorizo mixture. In a large bowl, combine the ground lamb, guajullo purée, vinegar, salt, garlic, sugar, cinnamon, canela, cloves, oregano, black pepper, thyme, and allspice. Mix thoroughly until all ingredients are well incorporated. Cover the bowl and let the mixture marinate for at least 30 minutes or up to overnight.
- While the lamb chorizo marinates, prepare the bean mole mixture. Heat a medium skillet over medium heat. Add the diced onion and cumin, cooking until fragrant and softened, about 5 minutes. Stir in the black beans and cook for another 5 minutes. Add the chicken broth, mole paste, garlic flakes, and a pinch of salt. Stir until the mole dissolves and the mixture is smooth. Let the mixture simmer gently for 5 to 7 minutes. Remove from heat and set aside.
- Cook the lamb chorizo. Heat a large skillet over medium—high heat and add a drizzle of oil. Add the marinated lamb mixture and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Stir in 1 cup of water and continue cooking, stirring occasionally, until the mixture is moist but not wet, about 20 minutes. Remove from heat and set aside.
- Preheat the oven to 325°F. On a large baking sheet or an oven–safe platter, spread half of the tortilla chips. Top with half of the bean mole mixture, half of the lamb chorizo, and half of the shredded cheese. Repeat the layering with the remaining chips, beans, lamb, and cheese.
- Bake the nachos. Place the baking sheet in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
- Finish and serve. Remove the nachos from the oven and top with pico de gallo, Mexican crema, and cubed avocado. Serve immediately, with guacamole on the side if desired.
Conversation
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