I love nachos. The gooey cheese, the jalapeño’s, the fresh salsa, I’m pretty sure nachos represent all the food groups on one plate. The only bummer thing about nachos is, if you don’t make them just right, you end up with a plate of broken tortilla chips and no toppings, and that’s depressing.
We went straight to a very reliable source when it comes to constructing the perfect plate of nachos, Baja Cantina. Baja Cantina, located at Park City Mountain Resort, has been serving up fresh California Mexican since 1983. Famous for their aprés ski margaritas with a basket of chips and homemade salsa, their nachos are nothing to sneeze at. Loaded with every topping imaginable and broiled within an inch of their lives, you are guaranteed no naked chips on the plate.
So whether you are gearing up for a day of football or need to fuel up with the five food groups, get your tool belt on and make some of these perfect nachos for you, your family, your friends, or feed the whole neighborhood. And don’t forget the beer.
- White, yellow or blue corn chips
- Monterrey and cheddar cheese blend
- Choice of chicken, beef or pulled pork
- Jalapenos (pickled or raw)
- Fresh pico de gallo
- Sour cream
- Fresh guacamole
- Evenly disperse the corn chips on an oven-safe plate, no overlapping.
- Layer half the cheese on the corn chips. For a larger portion, continue to layer chips and cheese.
- Add meat, jalapenos, pico and the remaining cheese.
- Turn oven on to broil.
- Place nachos under broiler until the cheese bubbles and the edges of the chips brown.
- Top with guacamole and sour cream.