Best Build-Your-Own Nacho Bar

Setting Up a Nacho Bar

These are a few helpful tips when setting up your nacho bar:

1. Use disposable food trays.  These trays are the perfect single-serving size for nachos and they make cleanup a breeze. They are usually sold at restaurant supply stores or you can find them on Amazon.  They come in different sizes but the one-pound size will hold enough for a generous serving without being too big that you end up with a bunch of half-eaten nachos. Plus its a prefect way to make clean up  a little easier. If you use paper plates or bowls, opt for the sturdier version so there are not any nacho mishaps.

2. Have a variety of toppings. What makes a nacho bar fun is everyone gets to mix and match all their favorite toppings. You should include a variety of proteins, cheese, and garnishes like avocados, cilantro, onions, and sour cream.

3. Prepare the toppings in advance. A lot of the prep work for a nacho bar can be done ahead of time. Toppings like chili and proteins can be made a day or two in advance and then reheated the day of. Shred cheese and chop veggies in advance and refrigerate until ready everyone is ready to eat. Crock pots (or slow cookers) are the best way to keep queso, chili, and other proteins warm.

4. Assemble the topping bar. Congestion is the enemy of any good potluck or party.  Place the chips and plates at the start of the serving line followed by the proteins, garnishes, and then utensils and napkins. Make sure that you have forks and/or spoons for all the toppings and garnishes, too.

5. Place the cold toppings on ice. For food safety, keep your cold toppings like sour cream over ice. Just place the serving bowl(s) inside a larger bowl with ice.

6. Don’t forget the drinks. A cold beer or margarita is the perfect drink companion to nachos. We love traditional lime margaritas but strawberry margaritas come in a close second.

Nacho Topping Ideas

There are lots of options for nacho toppings so consider offering a variety.  This will make sure that there is a little something for everyone.

• Proteins: chili (with beans or without), taco meat, ground beef, chorizo, shredded chicken or chicken fajita, pulled pork or carnitas, and steak fajita (we love using marinated flank steak, too), refried beans, pinto beans, and black beans
• Cheese and other Dairy: shredded cheese, nacho cheese sauce or queso (for a little spice use green chile queso), sour cream or crema, ranch dressing
• Veggies: diced tomatoes, pico de gallo, guacamole or avocado slices, jalapenos or green chiles, green onions, red onions, grilled peppers and onions, radishes, roasted corn, black olives, fresh cilantro, salsa

Favorite Topping Combos

There really are not too many things better than cheesy, melty nachos loaded with all the toppings but sometimes less is better so here are a couple of topping combos that we love.

• Taco Bell Copycat Nacho Supreme: ground beef (or turkey), refried beans, shredded cheese, tomatoes, green onions, and sour cream
• Chili Cheese: chili, cheese (shredded or queso), sour cream, and jalapenos
• Loaded Carnitas Nachos: pulled pork or carnitas with radishes, melted cheese, pico de gallo, sour cream, avocado or guacamole, and cilantro
• BBQ Chicken Nachos: shredded chicken, BBQ sauce, shredded cheese, jalapenos, red onion, avocado
• Cheese Chorizo Nachos: chorizo, green chile queso, jalapenos, avocado or guacamole, sour cream or crema
• Vegetarian Nachos: black beans, grilled peppers and onions, roasted corn, radishes, tomatoes, black olives, avocado, shredded cheese, and cilantro

Best Chips for Nachos

The key to nachos is selecting tortilla chips that are thick and sturdy so they hold up under all the toppings and won’t break when you pick them up. We prefer freshly fried homemade tortilla chips that we make at from corn tortillas. Here are our tips for frying up your own:

• Use corn, not flour tortillas. Cut corn tortillas into six triangles.
• Use a neutral oil. Pour neutral oil (canola, corn, avocado) to a depth of about 1/4-inch into a skillet with high sides then heat on high until about 350°F.
• Don’t overcrowd the pan. Place tortilla triangles in the hot oil in a single layer. Using metal tongs or a slotted spoon gently push them beneath the oil to get well coated. Fry for about 2 minutes or until they are lightly brown and are no longer pliable. Transfer to a paper towel-lined baking sheet and sprinkle with salt.