How To…Cook Restaurant-Style Nachos

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Ever notice how the chewy, soggy, boring nachos you pull out of your microwave just don’t seem to satisfy the craving the way a platter of the cheesy treats do at a restaurant? No worries, I’ve got all you need to create delicious, restaurant-style nachos at home:

Restaurant-Style Nachos

serves 4


  • Oven
  • Cookie sheet
  • Tinfoil


  • 3/4 bag of tortilla chips
  • 2 cups shredded cheese
  • 2 green onions
  • 2 tbsp black olive slices
  • 1/2 tomato
  • 1/4 cup salsa
  • 1/4 cup sour cream

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  1. Preheat your oven to 350 degrees Farenheit. Place the tinfoil over the cookie sheet.
  2. Spread a single layer of tortilla chips and top with shredded cheese. Continue layering chips and cheese for another 2 or 3 layers.
  3. Bake in the oven for 10 minutes.
  4. While the nachos bake, slice the green onions, tomato, and (if they aren’t already sliced) the black olives.
  5. Switch your oven to a broiler setting for 2 minutes to make the cheesy extra bubbly. Keep an eye on it the entire time, and remove once the cheese just starts to brown, even if the 2 minutes is not up.
  6. Top with onions, tomato, and olives.
  7. Serve with salsa and sour cream and enjoy!

What Do You Think?

Do you like nachos? What are your favourite nacho toppers? Do you prefer white corn, blue corn, or whole wheat tortilla chips? Leave a comment and let us know!

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  1. Charlotte Charlotte says:

    ahhh amazing!! nachos are one of my favourite foods!!
    in England we can’t get them everywhere but I love being in the US for all the mexican food- yum!!

    Charlotte xxx

  2. Sari Sari says:

    Yummy! Nachos are a football tradition at my house! And you can add refried beans before the cheese for extra protein!

  3. MissYipee MissYipee says:

    I’m assuming that the emphatically underlined “boiler setting” should really be “broiler”? But the rest of the recipe works; it’s nice to have a good base recipe on hand for nachos. It can be hard to get the ratios right for the chz, chips, olives, and salsa. And I add black beans, seasoned with cumin and coriander to mine, and sometimes leftover steak, if I didn’t dessicate it.

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