Ultimate Homemade Nachos (Binging with Babish)

Ingredients

• 12 pieces Corn tortillas (Masa en Bodega) (cut into 6‑inch triangles)
• 1 gallon Canola oil (for deep‑frying, reuseable)
• 1/4 cup Kosher salt (for seasoning chips and other steps)
• 2 pounds Sharp cheddar cheese (shredded, not pre‑shredded)
• 2 pounds Pepper jack cheese (shredded)
• 2 tablespoons Butter (unsalted)
• 2 tablespoons All‑purpose flour (for roux)
• 1.5 cups Whole milk (cold to prevent lumps)
• 1 cup Evaporated milk (for cheese sauce)
• 1 tablespoon Cornstarch (for cheese sauce)
• 2 cups White vinegar (pickling brine)
• 2 cups Water (for pickling brine)
• 5 pieces Garlic cloves (4 for brine, 1 for guacamole)
• 1/4 cup White sugar (pickling brine)
• 9 pieces Jalapeño peppers (8 for pickling, 1 half for guac)
• 3 small Avocados (ripe, for guacamole)
• 1/2 small Red onion (minced for guac)
• 1 piece Lime (juice only)
• 1 teaspoon Ground cumin (toasted) (for guac)
• 1/4 teaspoon Black pepper (freshly ground)
• 2 tablespoons Cilantro (finely chopped)
• 1 pound Ground beef (80% lean)
• 1/2 small Onion (for beef) (finely chopped)
• 1.5 tablespoons Chili powder (for taco seasoning)
• 0.5 teaspoon Ground cumin (for taco seasoning)
• 0.5 teaspoon Ground coriander (for taco seasoning)
• 0.5 teaspoon Ground garlic (for taco seasoning)
• 0.5 teaspoon Dried oregano (for taco seasoning)
• 0.25 teaspoon Cayenne pepper (for taco seasoning (optional))
• 0.5 cup Chicken stock (adds moisture to beef)
• 1 medium Optional toppings – diced tomato (for garnish)
• 1/4 cup Optional toppings – chopped white onion (for garnish)
• 1/2 cup Optional – sour cream (serve on the side)
• 1/2 cup Optional – black beans (rinsed and drained)

Instructions

1. Cut and Dry Tortilla Chips

   Slice each corn tortilla into 6‑inch triangles. Arrange them in a single layer on a baking sheet and place in a pre‑heated oven at 200°F (93°C) for 10 minutes, flipping halfway through, until completely dry and slightly crisp.

   Time: PT10M

   Temperature: 200°F

2. Deep‑Fry the Chips

   Heat 1 gallon of canola oil in a deep pot to 350°F (177°C). Fry the dried tortilla pieces in batches for 1–2 minutes, just until they begin to turn golden. Remove with a slotted spoon, drain on paper‑towel‑lined baking sheets, and immediately sprinkle with kosher salt while still hot.

   Time: PT15M

   Temperature: 350°F

3. Make Guacamole

   In a medium bowl combine the flesh of 3 small ripe avocados, 1 minced clove garlic, ½ small minced red onion, juice of 1 lime, 1 tsp toasted ground cumin, a pinch of kosher salt, ¼ tsp freshly ground black pepper, ½ jalapeño (finely chopped), 2 Tbsp chopped cilantro, and optional diced tomato. Mash with a fork until chunky but mostly combined. Press plastic wrap directly onto the surface and refrigerate.

   Time: PT10M

4. Quick‑Pickle Jalapeños

   Slice 8 large jalapeños into thick rounds. In a medium saucepan combine 2 cups white vinegar, 2 cups water, 4 smashed garlic cloves, 3 Tbsp kosher salt, ¼ cup white sugar. Bring to a boil over medium‑high heat, whisking until dissolved. Add the jalapeño slices, turn off the heat, and let sit for at least 10 minutes (can be made up to 24 h ahead).

   Time: PT10M

   Temperature: Medium‑high

5. Cook Taco Beef

   Heat a large skillet over medium heat. Add 1 lb ground beef and brown, breaking it up, until no longer pink (about 5 minutes). Push the meat to one side, let the rendered fat cool slightly, then add ½ small onion (finely chopped) and sweat for 2 minutes. Return the onion to the meat and stir in 1½ Tbsp chili powder, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp ground garlic, ½ tsp dried oregano, and ¼ tsp cayenne pepper. Toast spices for 1 minute, then pour in ½ cup chicken stock. Season with kosher salt and pepper, simmer until the liquid reduces and the mixture is thick (2–3 minutes).

   Time: PT15M

   Temperature: Medium

6. Prepare Cheddar‑Pepper Jack Cheese Sauce (Bechamel)

   In a large saucepan melt 2 Tbsp butter over medium heat. Whisk in 2 Tbsp flour and cook, stirring, for 1 minute until foamy. Slowly whisk in 1–1.5 cups cold whole milk, continuing to whisk to avoid lumps. Cook 2 minutes until thickened. Reduce heat to low and stir in 8 oz shredded sharp cheddar until melted. Add half a can (≈ 7 oz) of Rotel diced tomatoes and chilies for color and a mild kick. Season generously with kosher salt and pepper. Keep sauce smooth and set aside.

   Time: PT10M

   Temperature: Medium

7. Make Evaporated‑Milk Queso Sauce

   In a small saucepan combine 8 oz shredded sharp cheddar, 1 Tbsp cornstarch, 1 cup evaporated milk, and ½ cup pickled jalapeño brine (from step 4). Stir over medium heat until cheese melts and the sauce becomes smooth and glossy. Use immediately; it thickens quickly.

   Time: PT5M

   Temperature: Medium

8. Assemble the Nachos

   Pre‑heat the oven to 300°F (149°C). On a rimmed baking sheet, spread a layer of homemade chips. Drizzle with a generous amount of shredded cheddar‑pepper jack mix, add a spoonful of taco beef, and swirl in both the bechamel cheese sauce and the evaporated‑milk queso. Sprinkle optional black beans, diced tomato, and chopped white onion. Top with a layer of quick‑pickled jalapeños. Repeat layers 2–3 times, finishing with a final chip layer, cheese, and jalapeños.

   Time: PT10M

   Temperature: 300°F

9. Bake to Melt and Warm Through

   Place the assembled tray in the oven and bake for 20 minutes, until the cheese is fully melted, bubbly, and the chips are uniformly heated.

   Time: PT20M

   Temperature: 300°F

10. Serve

    Remove from oven, let rest 2 minutes, then serve with the chilled guacamole and sour cream on the side. Encourage guests to add their own dollops as desired.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

28 g

Carbohydrates

55 g

Fat

38 g

Fiber

8 g