Tips for Making Nachos From an Award-Winning Chef
Nachos can be the perfect snack. They are crunchy, sticky and filled with flavor in every bite if you make them right. These tips will help you get on the right track.
Chris Shepherd, the James Beard award winning chef at Underbelly Restaurant in Houston, Texas, knows his nachos. He recently shared some of his delicious tips with Bloomberg’s Keith Krader. Some of the highlights include:
- You want strong, thick shavings that can support the weight and don’t get wet too quickly. Choose sharper triangles than round tiles.
- Use grated colby or cheddar to complement the cheese sauce. You will get the best texture and make sure there is cheese on every chip.
- Add the filling to the nachos layer by layer . You don’t want a mountain of nachos with just dry chips without topping in the middle.
Shepherd suggests a few other things that can enhance your nacho masterpiece, such as adding pickled hominis and crispy cabbage for a vibrant texture. You can find more nacho tips at the link below.
James Beard Award Winning Chef’s Five Basic Rules for Nachos | Bloomberg