Hatch Chile Company Organic Nacho Sliced Jalapenos make for the ULTIMATE Nachos!
Not all nachos are created equally. The best nachos are made with crispy chips and topped with flavorful ingredients, like Hatch Chile Company Organic Nacho Sliced Jalapenos. These naturally gluten-free jalapenos will spice up any safe, gluten-free meal!
Have you ever wondered what the key is to making ultimate nachos? No, not those nacho-cheese-covered nachos that get soggy in minutes. Sure, those are fun at sporting events or carnivals. I’m talking about the kind of nachos layered with thick, salty tortilla chips and layers upon layers of toppings like meat, cheese, sour cream, and Hatch Organic Nacho Sliced Jalapenos. You might be thinking, “Wait – there’s a key to making ultimate nachos? I thought all nachos were ultimate?” While the answer depends on you and how you like your nachos to make them, there are some tips and tricks you need to know that enhance any plate of nachos!
Nachos are the perfect party food. They’re also a great option if you’re having friends over for dinner. We’ve made them several times for friends and family, and set them up ‘buffet style’. Nachos are inexpensive to make, simple to pull together, and you can provide a ton of options for toppings, catering to as many diets as you need.
Load up on the right combination of nacho ingredients:
- Chips: Don’t pick thin chips like potato chips, or your nachos will turn to mush. Who wants mushy nachos? Not this nacho-eater. Make sure that you’re choosing tortilla chips made from corn or other gluten-free grains. Yes, there are tortilla chips that contain gluten or are fried in the same fryer as gluten-containing chips. Read labels carefully.
- Protein: Let’s be honest, a good nacho needs some sort of protein on it – whether you’re a meat eater or a vegan. Whether it’s beef, chicken, black beans, or seasoned tofu – you’ll want a protein source. This is especially true if you’re using nachos as a dinner.
- Cheese: Use good cheese, as it’s a crucial part of nachos. Dairy or dairy-free – just make sure you don’t use cheese that congeals when it gets cold (it is the biggest offender for causing soggy chips). However, nachos are best eaten hot anyways. Mix in some Hatch Organic Nacho Sliced Jalapenos to boost the cheesy flavor.
- Topping: Make sure to add a variety of fixings to keep the nachos interesting. The options are endless! Some of our favorites are diced tomatoes, chilies, roasted garlic, corn, sliced olives, grilled onions, grilled peppers, and Hatch Organic Nacho Sliced Jalapenos. Don’t forget the condiments like Hatch Tex Mex Salsa, sour cream (don’t hesitate to try the dairy-free version), and guacamole or avocados.
Layering order does matter. You’ll want to layer your chips so your fixings and condiments go on last. This will help reduce the chance that your chips will get soggy and ensure that your condiments aren’t cooked (if they shouldn’t be).
Pile a handful of chips on a microwave safe plate or baking sheet and top with protein and cheese. Microwave or bake your nachos until the cheese melts. Remove from the oven or microwave and let them cool for a couple of minutes. Then layer on your fixings and condiments. If you are feeding a crowd, I recommend making a big batch of nachos on a baking sheet, and letting your guests pick their fixings and condiments after they have loaded up their own plate.
If you’ve got a spicy palate, I recommend finishing your nachos with jalapenos. They don’t have to be super spicy (unless you want them to be). Hatch Organic Nacho Sliced Jalapenos are my favorite. They are tangy, and have just the right amount of spice. When I make nachos, I like to make sure there’s a jalapeno slice on every chip. The jalapenos really pull the nachos together! Find these Hatch Organic Nacho Sliced Jalapenos at a grocery store near you!
Are you a nacho fanatic? We want to hear from you! What chips do you love to make nachos with? What do you like to eat on your nachos?
[SPONSORED BY HATCH CHILE COMPANY]
Chrystal Carver, author of Sweet & Simple Gluten-Free Baking; Irresistible Classics in 10 Ingredients or Less! is the recipe developer and writer behind glutenfreepalate.com. She comes from a family with a history of cooking and baking, and has been an avid baker since she was little. Chrystal started developing gluten-free recipes in 2009 when her daughters both tested positive for Non-Celiac Gluten Intolerance (NCGI). Chrystal believes that baking gluten free should not require extravagant ingredients or complicated steps. With her background in problem solving and design for usability, she started converting everyday gluten-containing classics to easy family friendly gluten-free recipes. You can connect with Chrystal on Facebook, Twitter, and at http://www.glutenfreepalate.com.Originally posted July 2017