Nachos

Crispy, crunchy, cheesy, gooey, savory, salty. We could go on forever about everything that makes nachos so irresistible. But these 11 recipes, ranging fromThree-Cheese Queso NachostoLoaded Pita Nachos, speak for themselves, and they're perfect for all kinds of occasions. For game day, whip up a platter of Andrew Zimmern'sBest Nachos of All Time, piled high with fixings likeSeven-Pepper Salsaand melty queso fundido. Take your dinner leftovers and transform them into one incredible meal withFood & WineCulinary Director-at-Large Justin Chapple'sThanksgiving Leftovers Nachos. Or, take the concept of nachos and combine them with another favorite food to makeburgers loaded with nacho toppings—they'd be a hit at a cookout. Sound good? Keep reading for the recipes and get ready to build the nachos of your dreams.

Whether you're making this loaded tray of nachos for entertaining or the ultimate snack dinner, it's sure to impress. Each individual component takes this dish to the next level, from homemade pickled red onions and jalapeños to creamy queso made with Monterey Jack, white American, and goat cheese. A few special tricks make these nachos even better. First, for optimal melting, shred the cheese by hand instead of buying pre-shredded. When you build the nachos, make sure you layer the toppings evenly, so there are beans and queso in every bite. To make these nachos vegetarian, skip the chorizo and add a pinch of cumin and smoked paprika to the beans, or substitute in Soyrizo. Save any leftover pickled onions for tacos, sandwiches or salads.

Food＆Wine的Paige McCurdy-Flynn的下一个水平的热亚搏电竞狗玉米亚搏电竞片上撒上尖锐的切达干酪奶酪，在微波炉中烹饪不到2分钟。Slideshow: More Nacho Recipes

Jorma Taccone, of the comedy trio The Lonely Island (Popstar: Never Stop Never Stopping) and writer-director Marielle Heller (The Diary of a Teenage Girl) both grew up in the East Bay of San Francisco, but didn’t meet until they were in college at UCLA. The first time they were back home together, they headed out for a burrito, but fought about where to go. “We ended up at Ramiro and Sons, in Alameda, so I could convince him it’s the best,” says Heller. It only took her 15 years. “It hurts my heart to admit that I might like Ramiro more,” says Taccone, a diehard fan of Gordo’s in Berkeley. “My friends would kill me if they see that in print.” So what makes an East Bay burrito so great? Simple ingredients, says Heller, whose brother, Nate, has been helping them perfect this nacho recipe in homage. To mimic the way the tortillas are steamed with cheese, they bake cheese slices on tostadas before layering on the burrito ingredients. Heller, a lifelong vegetarian, skips the carnitas and swears it’s just as good. One important thing: “No fucking lettuce,” says Jorma.Slideshow: Outrageous Nachos Reprinted from¡Buenos Nachos!by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

“Growing up in Southern California, nachos were something of a weekly craving,” says Tiffani Thiessen. The actress who played Kelly Kapowski on Saved by the Bell and Valerie Malone on Beverly Hills, 90210 is now a food and entertaining personality with a show (Dinner at Tiffani’s) on the Cooking Channel. Here, she’s reimagined her childhood craving into a breakfast-worthy dish that tends to disappear “within three to four minutes after serving.”Slideshow: Outrageous Nachos Reprinted from¡Buenos Nachos!by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

格鲁吉亚餐馆老板和顶级大厨法官休疼痛on believes that the weekend is for letting creativity dictate nachos. “Start by making some beer-braised beef short ribs,” Acheson says. “And fancy that, you made too many! With the leftovers, you will make nachos. In this idealized experience, you will frolic in the woods, foraging for ramps. You are dressed like a gnome, but nobody cares. You get back to the kitchen and have some pressure-cooked pintos all ready to go. Let’s build some nachos: Take the beef plus pintos plus jack cheese, pickled peppers, those ramps all charred and tasty and assemble it all over tasty white corn tortilla chips, which maybe you made yourself. That gets baked until crisp and gooey and melty, and then you get all Jackson Pollock when the crema comes out. You eat and drink a beer, all the while wearing that gnome uniform with pride.”Slideshow: Outrageous Nachos Reprinted from¡Buenos Nachos!by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)