Cheesy Nachos With Fresh Salsa
17 min
|
easy
|
gluten-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 7 min | 17 min |
Introduction
These cheesy nachos with fresh salsa are my go-to for game-day snacking and easy weeknight fun.
Crispy tortilla chips get smothered in melty cheddar, then topped with bright pico de gallo.
Pico de gallo is a fresh Mexican-style salsa made with tomatoes, onion, cilantro, and lime.
Ingredients (4 servings)
Ingredients for the Nachos
Ingredients for the Pico De Gallo Salsa
Ingredients for Serving
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How to Make Cheesy Nachos With Fresh Salsa
-
Prep the oven and pan
Heat the oven to 400°F and set a rack in the upper third.
Line a sheet pan with foil for easy cleanup.
-
Make the pico de gallo
In a bowl, mix tomatoes, onion, cilantro, lime juice, and salt.
Let it sit 5 to 10 minutes so the flavors meld.
-
Assemble the nachos
Spread tortilla chips in an even layer on the sheet pan.
Sprinkle cheddar over the chips, aiming for full coverage.
-
Melt the cheese
Bake 5 to 7 minutes, until the cheese is fully melted and bubbling.
Watch closely at the end so the chips do not scorch.
-
Finish and serve
Spoon pico de gallo over the hot nachos right before serving.
Add a dollop of sour cream on top, or serve it on the side.
Substitutions
- Cheddar cheese -> Monterey Jack or pepper Jack
- Monterey Jack melts extra smooth and stays creamy. Pepper Jack adds a gentle heat without changing the texture.
- Sour cream -> plain Greek yogurt
- Greek yogurt gives the same tang with a lighter feel. Choose full-fat for the closest texture.
- Tortilla chips -> thick-cut restaurant-style chips
- Thick-cut chips hold up under hot cheese and juicy salsa. They stay crisp longer on the table.
Tips
- Use two layers for better cheese coverage
- Build chips, then cheese, then a second light layer of chips and cheese. More bites get melted cheese this way.
- Drain tomatoes if they look very juicy
- Dice tomatoes, then rest them in a strainer for 2 minutes. Your nachos stay crisp longer.
- Grate your own cheese for the best melt
- Pre-shredded cheese often has anti-caking agents. Freshly shredded cheddar melts faster and looks smoother.
- Add the salsa at the last second
- Pico de gallo is watery by nature. Spoon it on right before serving to avoid soggy chips.
- Try a quick broil for deeper color
- Switch to broil for 30 to 60 seconds after baking. Stay nearby since it browns fast.
Nutrition Facts *
| Energy | 557 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 34 | g |
| Carbohydrates | 45 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my nachos turn soggy?
- Salsa and sour cream add moisture. Drain the pico de gallo and add toppings right before serving.
- My cheese melted, but it looks greasy. What happened?
- The oven may be too hot or the cheese may be aged. Bake at 400°F and use a younger cheddar.
- How do I keep the chips from burning before the cheese melts?
- Use the upper-middle rack, not the very top. Also cover chips evenly with cheese to insulate them.
- Can I make the pico de gallo ahead of time?
- Yes, make it up to 1 day ahead and refrigerate. Drain any extra liquid before serving.
- Can I reheat leftover nachos?
- Yes, reheat on a sheet pan at 350°F for 5 to 8 minutes. Add fresh salsa after reheating.
Serving Suggestions
These cheesy nachos shine with simple ingredients and a super fresh salsa.
Pickled jalapenos or thin-sliced radishes add crunch and sharp bite with the sour cream.
A side of cold Mexican lager or sparkling lime water keeps the heat and richness balanced.
More pairings:
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