What Cheese Goes on Nachos? The Ultimate Guide
The best cheese for nachos balances flavor, meltability, and texture; while there’s no single “right” answer, a blend of cheeses, often including Monterey Jack for its melt and Cheddar for its sharp flavor, is generally the most satisfying option.
A History of Nachos & Cheese
Nachos, a Tex-Mex staple, owe their existence to Ignacio “Nacho” Anaya, who, in 1943, improvised a snack for some hungry customers using what he had on hand: tortilla chips, jalapeños, and cheese. While the cheese he used was a simple, likely processed cheddar, the dish’s popularity quickly led to experimentation and variations. Today, nachos are a global phenomenon, and the cheese selection has become a crucial element in achieving the perfect plate.
Key Characteristics of a Great Nacho Cheese
The ideal cheese for nachos isn’t just about flavor; it’s about performance under heat. Consider these essential characteristics:
- Meltability: The cheese must melt evenly and smoothly, coating the chips without clumping.
- Flavor Profile: It should complement the other ingredients, not overpower them.
- Texture: A slight stretch and a creamy mouthfeel are desirable.
- Fat Content: Higher fat content contributes to better meltability and a richer flavor.
Top Cheese Contenders for Nachos
While personal preference reigns supreme, certain cheeses consistently deliver exceptional nacho results. Here’s a breakdown of some of the most popular options:
- Monterey Jack: Mild, creamy, and melts beautifully. Often combined with sharper cheeses.
- Cheddar (Mild to Medium): Provides a classic cheesy flavor. Sharp cheddar can be too intense for some palates.
- Oaxaca: A Mexican melting cheese, similar to mozzarella but with a slightly tangier flavor.
- Asadero: Another excellent Mexican melting cheese, known for its milky flavor and stringy texture.
- Pepper Jack: Monterey Jack infused with jalapeños, offering a built-in kick.
- Queso Quesadilla: A mild, buttery cheese that melts incredibly well.
- Colby Jack: A marbled blend of Colby and Monterey Jack, offering a balanced flavor and melt.
Blending for the Best Results
Using a single cheese can be good, but often, the best nachos benefit from a strategic cheese blend. This allows you to combine different flavor profiles and melting properties. For example:
- Classic Combo: 75% Monterey Jack + 25% Cheddar
- Mexican Fiesta: 50% Oaxaca + 50% Asadero
- Spicy Kick: 75% Monterey Jack + 25% Pepper Jack
Avoid These Common Mistakes
- Using Low-Fat Cheese: It often doesn’t melt well and can become rubbery.
- Overheating the Cheese: This can cause it to separate and become greasy.
- Using Pre-Shredded Cheese with Excessive Cellulose: Pre-shredded cheese often contains cellulose, which can inhibit melting. Shred your own cheese for optimal results.
- Skipping the Broiler/Oven: While microwave nachos are quick, the broiler or oven provides even heating and a crisper chip.
How to Prepare Nacho Cheese: Methods Compared
There are several methods for melting cheese for nachos. Here’s a comparison:
| Method | Pros | Cons | Tips |
|---|---|---|---|
| Microwave | Quick and easy. | Can lead to uneven melting and rubbery cheese. | Use short bursts of time and stir frequently. |
| Broiler/Oven | Even melting, crispy chips. | Requires more time. | Watch carefully to prevent burning. Spread chips in a single layer for even cooking. |
| Stovetop (Sauce) | Allows for a creamy, sauce-like consistency. | Requires constant stirring to prevent burning. | Use a double boiler or low heat to prevent scorching. |
Frequently Asked Questions (FAQs)
H4: Can I use processed cheese, like Velveeta, on nachos?
While some people enjoy the smooth, ultra-melty texture of processed cheese like Velveeta, it’s generally not recommended for true nacho aficionados. While it does melt easily, the flavor is often considered artificial and lacks the complexity of natural cheeses. Velveeta melts well because of its specific ingredients and formulation, which is radically different than natural cheese.
H4: What’s the best way to prevent my cheese from burning under the broiler?
The key is to keep a close eye on the nachos and position the rack in the middle or lower part of the oven. Monitor the color of the cheese – you want it melted and bubbly, but not browned or burnt. Remove the nachos immediately when the cheese reaches the desired consistency.
H4: How can I keep my nachos from getting soggy?
Preventing soggy nachos involves a few strategies. First, use sturdy chips that can withstand the weight of the toppings. Second, don’t overload the nachos with too many wet ingredients. Finally, bake the nachos just before serving to minimize the time they sit with the toppings. Adding cheese under other toppings can also help.
H4: What other ingredients can I add to my nachos for extra flavor?
The possibilities are endless! Consider adding seasoned ground beef, shredded chicken, pulled pork, black beans, refried beans, corn, pico de gallo, guacamole, sour cream, salsa, pickled jalapeños, olives, or chopped cilantro. The key is balance – don’t overdo it on any one ingredient.
H4: Can I make nachos with vegan cheese?
Yes, you can! Several vegan cheese options melt well and offer a similar flavor to traditional dairy cheese. Look for vegan cheddar or Monterey Jack style shreds. Be aware that vegan cheese often melts slightly differently than dairy cheese, so you might need to adjust the cooking time or temperature.
H4: Should I shred the cheese myself, or is pre-shredded cheese okay?
While pre-shredded cheese is convenient, shredding your own cheese is recommended for the best melting results. Pre-shredded cheese often contains cellulose, an anti-caking agent that can inhibit melting. Freshly shredded cheese melts more smoothly and evenly.
H4: What’s the best type of tortilla chip for nachos?
Choose thick, sturdy tortilla chips that can hold up to the weight of the toppings. Restaurant-style chips are often a good choice. Avoid thin or flimsy chips that will break easily. Try to find chips with minimal salt so that the cheese taste is more prominent.
H4: Can I use a cast iron skillet to make nachos?
Yes, a cast iron skillet is an excellent choice for making nachos. It distributes heat evenly and helps to keep the chips crispy. Simply arrange the chips in the skillet, top with cheese and other ingredients, and bake in the oven or under the broiler.
H4: Is it better to layer the cheese or put it all on top?
Layering the cheese can help ensure that all the chips are evenly coated. Start with a layer of chips, then add a layer of cheese, followed by other toppings, and then another layer of cheese. This helps to distribute the cheese throughout the nachos.
H4: What’s the best way to reheat leftover nachos?
Reheating nachos can be tricky, as they can easily become soggy. The best method is to reheat them in the oven or under the broiler. Spread the nachos in a single layer on a baking sheet and bake at a low temperature (around 300°F) until heated through. Avoid microwaving, as this can make them soggy.
H4: Can I use blue cheese on nachos?
While it’s not a traditional choice, blue cheese can add a unique and pungent flavor to nachos. If you’re a fan of blue cheese, try adding a small amount to a blend of other cheeses for a bolder flavor profile. Pair it with ingredients that complement its strong taste, such as caramelized onions or figs.
H4: What are some healthy alternatives to traditional nacho toppings?
To make nachos healthier, try using lean ground turkey or chicken instead of ground beef. Load up on vegetables like bell peppers, onions, tomatoes, and corn. Use low-fat cheese in moderation. Swap sour cream for Greek yogurt. And be mindful of portion sizes! You can also try using baked sweet potato chips as a base for a healthier twist.