Überbackene Nachos mit viererlei Dips (baked nachos with four dips)
A sharing platter of tortilla chips baked in a single layer under cheese rather than piled high, which is what lets every chip actually melt cheese onto its surface instead of the top layer hogging it all while the bottom stays dry and bare. Serving four distinct dips alongside, rather than one, means everyone gets to build their own combination rather than fighting over a single bowl.
Prep20 min
Cook15 min
Servings4
Christoph's baked nachos with four dips, the chips arranged in a single layer so every one gets cheese.
Ingredients
Units
Temperature
Servings
Nachos
- 300 g tortilla chips rounded
- 200 g shredded cheese, such as Gouda or cheddar rounded
- 100 g black beans, drained, tinned (optional) rounded
- 100 g jalapeños, pickled, sliced (optional) rounded
Guacamole
- 2 ripe avocados rounded
- 15 ml lemon juice rounded
- 50 g tomato, finely diced rounded
- to taste fine salt rounded
Salsa
- 200 g tomato, finely diced rounded
- 50 g red onion, finely chopped rounded
- 10 ml lime juice rounded
- to taste fine salt rounded
Sour cream dip
- 150 g sour cream rounded
- 10 g fresh chives rounded
- to taste fine salt rounded
Cheese sauce dip
- 100 g shredded cheese rounded
- 80 ml milk rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Preheat the oven to 200°C (fan). Arrange the tortilla chips in a single, slightly overlapping layer on a baking sheet.
- Scatter the cheese, black beans and jalapeños evenly over the chips. Bake for 8 to 10 minutes, until the cheese is fully melted and lightly browned in spots.
- While the nachos bake, mash the avocados with the lemon juice, diced tomato and salt for the guacamole.
- Combine the diced tomato, red onion, lime juice and salt for the salsa.
- Stir the chives into the sour cream and season with salt for the sour cream dip.
- Melt the cheese with the milk in a small saucepan over low heat, stirring until smooth, for the cheese sauce dip.
- Serve the hot nachos immediately, with all four dips alongside.
Notes
- Spread the chips in a single layer, not a heaped pile. A pile means only the top chips get cheese and heat; a single layer, even if it means a bigger baking sheet, gives every chip a fair share.
- Watch the nachos closely near the end. Tortilla chips go from crisp to burnt at the edges quickly once the cheese browns.
- Make the dips while the nachos bake, not before, so everything is fresh and the nachos come straight from the oven while still crisp.
- Nachos don’t keep or reheat well; the dips individually keep for 2 to 3 days in the fridge, except the guacamole, which browns within a day.
Ingredient substitutions
- Black beans and jalapeños can be swapped for any topping you like, sweet corn or diced bell pepper work well.
- Sour cream can be swapped for thick yoghurt.
- A store-bought salsa is a fine shortcut if you’re short on time.
From Christoph Mayer