My nacho-universe has been forever altered. I'm not even kidding.
I love nachos. I mean I REALLY love nachos. When I am left alone at mealtime unsupervised, most of the time, I'm making nachos for whatever meal it is. I have managed to make them for breakfast, dinner, and supper.
Under normal circumstances, I make my nachos in the microwave. The idea behind nachos (at least for me) has always been quick deliciousness. The least amount of time possible to go from hungry to salty, cheesy, crunchy nacho paradise.
But one night last week I had an epiphany. I was craving nachos (not unusual). I had plenty of time. Then I thought about restaurant nachos. Not Taco Bell nachos. Even I don't particularly like those. I was thinking about really good nachos from a Mexican restaurant. I love the slightly browned exposed chips and the extra sear on the toppings.
So I did something I've never done before. I made my nachos on a parchment-covered sheet pan in the oven. I even found a cute small pan for just that purpose. I think it's a quarter-sheet pan.
I pre-heated the oven to 375 degrees, then piled some chips on the pan, then covered them with a ton of sharp cheddar cheese. For toppings this time out I went with sliced mushrooms, diced roma tomatoes, some chopped scallions, and enchilada sauce. I put them in the oven for about 10 minutes. While they were still piping hot, I added some sriracha aioli I made, some diced avocado, and a dollop of Greek yogurt.
This was a revelation. I don't think I'll ever use the microwave to make nachos again. The difference is staggering! The slightly browned chips have a deeper flavor. The toppings are cooked through and warm. The cheese is gooey. I could go on forever.
This is a game-changer. Go make yourself some nachos in the oven right now!