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These cheesy nachos with fresh salsa are perfect for sharing during game days or for a quick and satisfying weeknight snack. Crispy tortilla chips are covered with melted cheddar cheese and topped with a bright, fresh pico de gallo that brings a refreshing contrast. The pico de gallo is made with ripe tomatoes, crisp onions, fragrant cilantro, and a splash of lime juice for the perfect balance of flavors.
I first made this dish when friends came over unexpectedly and it was such a hit that it became a repeat request at every gathering.
Ingredients
- Tortilla chips: eight ounces crisp base to hold toppings look for thick crunchy ones to avoid sogginess
- Cheddar cheese: two cups shredded provides rich creamy melt choose a good quality aged cheddar for deeper flavor
- Tomatoes: two medium diced fresh and ripe for natural sweetness and moisture in the salsa
- White onions: quarter cup finely diced adds a mild sharpness opt for fresh and firm
- Fresh cilantro: one tablespoon chopped for herbal brightness pick vibrant green leaves without blemishes
- Lime juice: one tablespoon freshly squeezed supplies tang and brightness to the salsa
- Sea salt: quarter teaspoon enhances all the flavors harmoniously
- Sour cream: one dollop smooths the heat and adds creaminess when serving
Instructions
- Prep the oven and pan:
- Heat the oven to 200 degrees Celsius and place a rack in the upper third position for even melting and browning. Line a baking sheet with foil to make cleanup quick and easy.
- Make the pico de gallo:
- Combine the diced tomatoes, finely chopped white onions, chopped cilantro, freshly squeezed lime juice, and sea salt in a mixing bowl. Stir gently then let the mixture rest at room temperature for five to ten minutes to allow the flavors to blend beautifully.
- Assemble the nachos:
- Spread the tortilla chips evenly on the prepared baking sheet to ensure each chip gets covered with cheese. Sprinkle shredded cheddar cheese generously over the entire top layer aiming for complete coverage for the perfect melt.
- Melt the cheese:
- Place the tray in the preheated oven and bake for five to seven minutes. Keep a close eye as the cheese bubbles and melts fully but avoid burning the chips by checking towards the end of the baking time.
- Finish and serve:
- Take the nachos out of the oven and spoon the fresh pico de gallo salsa on top while the chips are still hot. Add a dollop of sour cream directly on top or serve it on the side for guests to add as they like.
I adore the fresh cilantro in the pico de gallo because it lifts the whole dish with its vivid herbal aroma. One family night I made these nachos, and everyone kept grabbing more despite having already enjoyed a full dinner. It really shows how a fresh salsa can brighten a rich dish and make everyone happy.
Storage Tips
To keep leftover nachos crispy store components separately. Place tortilla chips in an airtight container and refrigerate the pico de gallo and sour cream in small covered bowls. Reheat chips briefly in the oven without cheese then top freshly with refrigerated salsa and sour cream for best texture and flavor.
Ingredient Substitutions
For a dairy-free option use vegan cheese shreds that melt well. Swap cilantro with fresh parsley if you are not a fan of cilantro’s taste. Use lemon juice instead of lime juice to add tartness if needed.
Serving Suggestions
Serve nachos with additional sides like guacamole or black beans for a fuller snack or light meal. Pair with a cold beer or iced tea for a casual party vibe.
Serve immediately for the best crunch. Adjust toppings to suit your taste and enjoy.
Common Recipe Questions
- → Quel fromage utiliser pour un bon gratiné ?
Le cheddar râpé est idéal pour sa texture fondante et son goût prononcé qui se marient parfaitement avec les chips croustillantes.
- → Comment préparer la salsa pico de gallo maison ?
Il suffit de mélanger tomates coupées en dés, oignons finement hachés, coriandre fraîche, jus de citron vert et une pincée de sel.
- → Peut-on préparer ce plat à l’avance ?
La salsa peut être préparée quelques heures avant pour laisser les saveurs se mélanger, mais les nachos gratinés sont meilleurs servis immédiatement.
- → Comment éviter que les chips ne brûlent au four ?
Surveillez la cuisson attentivement en fin de cuisson et enfournez sur une grille placée sur un niveau élevé pour une chaleur plus douce.
- → Quelles alternatives pour accompagner les nachos ?
Une cuillerée de crème aigre ou de guacamole apporte une touche crémeuse qui équilibre bien les saveurs vives de la salsa.