Three Cheese Baked Nachos
One thing I have learned about making tasty nachos is the importance of selecting the right cheese blend. I came across the amazing blend used in this recipe by combining cheeses I already had in my fridge. Unlike your regular baked nachos topped with Monterey Jack and cheddar cheeses, these nachos are topped with a unique blend of old cheddar, mozzarella, and shaved parmigiano reggiano cheeses. The combination goes perfectly together and complements the fresh vegetables and chicken sausage atop the base of salty tortilla chips. You can change the vegetables to your preference or omit the chicken sausage for a vegetarian version.
Tips for Making Perfect Nachos
- Broil carefully: Watch the nachos carefully while they are broiling as they can burn quickly.
- Eat immediately: These nachos taste best when they are warm and the cheese is melted and gooey. Eat them immediately after they have cooled for a few minutes.
Recipe Q & A
Q: Can I substitute the toppings in this recipe for other toppings?
A: The toppings in this recipe bring great flavours and textures to the nachos, however they may be substituted for other toppings if desired.
Three Cheese Baked Nachos
Recipe By: Blue Ribbon Eats
Prep Time: 25 minutes
Baking Time: ~15 minutes
INGREDIENTS
Quantities as desired:
Tortilla chips
Roma tomato, chopped
Yellow, orange or red bell pepper, chopped
Green onion or Vidalia onion, chopped
Green or black olives, thinly sliced
Cooked chicken sausage, cut into 1/2 inch slices
Mozzarella cheese, coarsely grated (Tre Stelle brand)
Old cheddar cheese, coarsely grated
Shaved parmigiano reggiano cheese
Fresh parsley, finely chopped
14% sour cream
Salsa
Guacamole
INSTRUCTIONS
- Spread the tortilla chips in an even layer on a baking sheet lined with a silicon mat or parchment paper.
- Top the tortilla chips with the prepared vegetables and chicken sausage so that they are covered evenly.
- Combine the grated mozzarella, cheddar and parmigiano reggiano cheeses in a bowl. Sprinkle the nachos with the cheese blend.
- Bake at 400°F until the cheese is melted. Then broil the nachos on low heat for a few minutes until the tortilla chips are golden.
- Cool the nachos for a few minutes and then sprinkle fresh parsley on top and serve with sour cream, salsa and guacamole.
25 minPrep Time
15 minCook Time
40 minTotal Time
Save Recipe
Ingredients
Quantities as desired:
Tortilla chips
Roma tomato, chopped
Yellow, orange or red bell pepper, chopped
Green onion or Vidalia onion, chopped
Green or black olives, thinly sliced
Cooked chicken sausage, cut into 1/2 inch slices
Mozzarella cheese, coarsely grated (Tre Stelle brand)
Old cheddar cheese, coarsely grated
Shaved parmigiano reggiano cheese
Fresh parsley, finely chopped
14% sour cream
Salsa
Guacamole
Instructions
- Spread the tortilla chips in an even layer on a baking sheet lined with a silicon mat or parchment paper.
- Top the tortilla chips with the prepared vegetables and chicken sausage so that they are covered evenly.
- Combine the grated mozzarella, cheddar and parmigiano reggiano cheeses in a bowl. Sprinkle the nachos with the cheese blend.
- Bake at 400°F until the cheese is melted. Then broil the nachos on low heat for a few minutes until the tortilla chips are golden.
- Cool the nachos for a few minutes and then sprinkle fresh parsley on top and serve with sour cream, salsa and guacamole.
Calories
Fat
Carbs
Protein
