Crumb Scene Investigates: The Nacho Game

Share on facebook
Share on twitter
(Last Updated On: February 9, 2016)

Let’s step up our nacho game people.

The following recipe is not really a recipe, it’s more of a guideline for the best nachos I have ever had. You can load them up with all the toppings you like, no amount is too much. The only key requirement is fresh ingredients, it’s simple but so good. Let’s get to it.

The best way to do that is to use good fresh ingredients, no processed cheese allowed. Crispy thin chips are our “go to” then top that with whatever meat you are feeling at the moment which could be chicken (rotisserie chicken is quick and easy), spicy ground beef, or baracoa. Beans are also a staple black of course and usually homemade and spicy. The cheese should be a good combination of a couple of different kinds. One of my favorite combos are extra sharp white cheddar and creamy Monterey Jack cheese. You could use a pre-made pico de gallo to save time, but using cut-up tomatoes, red onion and serrano pepper to put on top along with green olive, salsa and guacamole is also a great combination.

Nachos Like a Boss

1 Large bag of your favorite tortilla chips

Beans of your choice, 1 can or equivalent

Cheese of your choice two or more 8oz bars, shredded

Meat of your choice, fully cooked, seasoned and shredded

Pico de Gallo, optional or

Tomato, chopped

Onion, chopped

Serrano or Jalapeno, chopped

Green or Black olives or both

Frozen corn, thawed optional

Fresh Cilantro, chopped

Limes, washed and quartered



Sour Cream

Layer the ingredients starting with the chips on the bottom either a microwave safe plate or dish. Top with meat, beans, cheeses, tomato, onions, peppers, olives. Heat in microwave or oven it you prefer until the cheese is melted and the topping are all heated through. To serve top with cilantro, salsa, guacamole, squeeze of lime juice and sour cream. To share or not share that is the question.


About Chef Mariea Cobb

cropped mariea cobb

I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef, I am still passionate about the art of good food and the magic of a great dessert.

Mariea Cobb –