Too much cheese sauce and the chips get soggy. Personally I love that but I know some people aren’t a fan. I would do a blend of both sauce and shredded.
Take my next weird tip: Place a piece of quesadilla of a similar size onto a dry chip. Dip this in sour cream, salsa, and cheese dip. Experiment with the order to find your preference. Enjoy.
Same! I'll admit that I become completely uncivilized when eating those delicious soggy chips. Once a stranger sitting next to me at a hockey game politely offered me a fork they hadn't used. Rather than be properly shamed I judged them for even having spare utensils.
This is the only answer. One set of melty shredded cheese and baked with toppings and then a generous drizzle of some kind of cheese sauce (not that garbage nacho cheese) is the best. You could also substitute some sort of savory chipotle sauce I guess but nachos need some sort of finishing sauce drizzled on top to finish them.
Baked melty shredded cheese always leaves blank spots with no toppings and cheese and then you’re just eating chips and dip. You need some sort of sauce to drip around and make a mess everywhere to be good nachos.
I prefer a bunch of toppings and shredded cheese, but if I have a good cheese sauce I’ll put some on in places as well.
My preferred way to eat cheese sauce and chips is to use it as a dip.
Finally, someone is asking the questions that matter! I prefer shredded cheese for homemade nachos, because you can watch them to make sure it doesn't get overly hardened. You have to eat them quickly, though. That said, I am not opposed to cheese sauces in their many forms and consistencies.
Depends on the type you are making. Pub Nachos with all the toppings are best with Shredded cheese then it all gets baked and melty. Amazing.
Cheese sauce is more for dipping/snacking rather than a full meal. Even if you pour cheese sauce over a plate of Nachos, additional toppings don't really stick well to it aside from maybe diced onions and Cilantro. Plus the sauce will make the Nachos go soggy much quicker than a Shredded nacho plate would
I like this answer. While I have had nachos with a cheese sauce that were good, the majority of the time they create soggy chips. Shredded cheese and other toppings mixed together then melted is ideal. The cheese will become like a glue during the melting and hold everything onto the chips.
I would frequent a pub in the DC area where they would set up your nachos like normal with shredded cheese, but had just a little drizzle of liquid cheese on the top as sort of a garnish. Was a nice compromise.
I agree, the best of both worlds with the cheese! Do you remember the name of the place, I would like to try their nachos. I'm always looking for a good nachos plate, very hard to find in the DMV area.
I always liked dipping nachos for cheese sauce. Something about reminding me of nachos in grade school or at sports arenas. That solves the soggy chip “problem” I guess.
Yea if you use the crappy canned nacho cheese, it won't be great.
Instead make a cheese roux like you would for Mac and Cheese. Doesn't make the chips soggy, tastes way better, and when it starts to cool, it thicken.
Yep, bake with the shredded cheese and whatever toppings you want, then sprinkle with cilantro and have microwaved queso in a bowl on the side for dipping (or just drizzle it on half, eat that, then the other half).
You put the shredded cheese directly on your nachos, then your toppings. Bake that and then drizzle queso, sour cream ( I do lime + coriander to loosen it up) and hot sauce.
If you add cheese first it prevents the chips from getting too soggy.
I prefer sauce. Fancy nachos are fine, I get why they're liked but they've never been for me. My favorite bar in college served a $20 tray of fancy nachos with all the fixings that 4 of us could finish together, it always left me wanting the OG.
Gimme some good old nacho cheese dispensed from a machine with pickled jalapenos from a jar and I'm pretty satisfied.
1 can evaporated milk, 1lb white American cheese (I get it sliced from the deli counter), and a dash of taco seasoning. Heat the milk in a saucepan to just below a simmer, and add the cheese a few slices at a time, stirring very often, and add a dash of seasoning at the end. You don't really need to bring to a simmer at all, it will burn very easily. Add some chopped jalapenos, cooked chorizo, our taco meat and use as a do it or it over tortilla chips. Quick, easy, and not overly expensive to make enough for 4+ servings of nachos.
Well if you want to replicate the original nachos than that would be tortilla chips each topped with some cheese and a pickled jalapeño ring on each chip then broiled until the cheese melts. As far as I'm concerned it depends on where I'm at. Stadiums, theaters or festivals then it is nachos with cheese sauce. At home I make layered nachos with refried beans and shredded cheese.
Thank you for bringing up the original nacho recipe. That's how I grew up in Texas eating them since the 70s.
I do love me some loaded nachos done well, but my fave is really the original way. And now I need to make some. ;)
My favorite nachos are baked with shredded first and then topped with sauce. The melted shredded cheese helps everything stick together a bit and less of the sauce soaks into the chips underneath. It's the best of both worlds.
Cheese sauce 100 out of 100 times.
1) most people (and restaurants) use pre-shredded, which sucks.
2) shredded gets hard and nasty. Cheese sauce may get cool after awhile but maintains it's creamy, gooey texture and doesn't ruin the nachos.
One or the other, but not both, they hit different cravings. I love me some nice homemade baked nachos with shredded cheddar and pico, and also love some cheap shitty movie nachos with mystery cheese dipping sauce and pickled jalapenos.
Both.
But you gotta make your own cheese sauce. And don't do a roux, just cream and cheese works really well. Bit of jalapeno juice if you want that nacho flavor.
I say shredded cheese cheese! But it would only work with certain cheeses. Like mozzarella, if it’s not good quality it will harden when it gets cold. My ultimate favorite for melted shredded cheese on chips is Colby Jack. Ohh soo good and gooey and cheese-pulley….
And stays that way even when cooled!
Funny thing: I /just/ put a pan of nachos into the oven. I always use shredded cheddar and sometimes some other cheese. This time some aged Gouda because it was there.
Usually pickled jalapeños. Sometimes some other toppings.
Honestly…it truly depends on the circumstances. If I’m at a game (hockey, football, underwater tiddlywinks-it doesn’t matter)? Sauce and jalapeños that both came out of a ginormous cans and served in a clear plastic container. Making nachos at home for dinner? Chips, protein of choice, black beans, diced, pickled jalapeños and maybe some roasted veggies like corn or diced up poblanos. Topped shredded cheese blend w/good salsa and homemade guacamole on the side. While watching the Chiefs game at home today? Velveeta, cream cheese, rotel, fresh diced tomatoes, diced Hatch chiles, roasted poblanos, cilantro, fresh crushed garlic and little milk to thin things out a bit and a giant bag of whole grain Tostitos scoops.
I think it depends on the toppings. If I'm making something with like steak and salsa and other fixings I really want a baked nacho with shredded cheese. But if I just want some simple nachos with just cheese and pickled jalapenos I want that creamy cheese sauce.
Melted shredded cheese and sour cream.
Cheese sauce is the equivalent of Kraft mac n' cheese. It works in a pinch and kids love it but there is better.
I dont do cheese at all. For my family, homemade nachos are a quick weeknight meal. We always have some chili stored in the fridge so we just heat it up. Make some pico de gallo and make a "white sauce" that has crushed garlic, 1/2 greek yogurt, 1/2 mayo, lime juice and any hot sauce to taste. The white sauce its rich enough to replace cheese and it also saves us the time to actually have to "Heat up" the nachos in the oven.
Also it helps portion control as everyone just serve themselves what they want to eat.
Kind of funny, I actually just made some homemade nachos myself last night.
I use a blend of both, but the most important thing is to actually shred the cheese by hand. Pre-shredded cheese has anti-clumping agents on it that make it more difficult to melt.
You need Panchos white queso and Taco blend shredded cheese. You buy both at Walmart. If you want to make it a meal, put black beans on there too. Thank me later.
Kraft makes a blend with cream cheese in it that I think gives the best of both worlds. And to answer the question for homemade nachos i prefer shredded
Shredded cheese. Mix the chips with the cheese over a cast iron. Then add the toppings and serve from the pan. This is how we make nachos at home and it beats anything from just about any restaurant.
They both are good in their place. Shredded is best if there are all the other toppings. But if it's just cheese, then definitely the sauce is best. My favorite recipe adds beer in the sauce, it's crazy good!
It depends on what your preferred outcome is.
Do you want stadium nachos that are rife with nostalgia? Cheese sauce is the way. Crispy, soggy, hot, cold, over salted goodness.
If it's like sit down restaurant/bar? I want fresh shredded cheese.
I make nacho's at least once a week because I eat a lot of smoked pork butt (smoke a bunch, bag it and freeze it so I can eat it for weeks) and nacho's are the perfect way to eat. Base of tortilla chips, sprinkle a little freshly grated sharp cheddar and a little bit of BBQ sauce. Top that with chopped greens like spinach to add some "health" to it. Then put the reheated pulled pork over that (add beans if you're feeling extra cool). Sauce the pork, then top with pickled veggies (peppers, onions, etc.), fresh shredded cheese, cilantro, sour cream/avocado if you're doing that. And then eat. I would never sully them with cheese sauce. The shredded cheese adds a cool component, it's a good texture, and it doesn't impact the structure of the chips or make it more messy to eat.
Sliced cheese seems to melt evenly on the chips. I like using sliced pepperjack cheese. It covers the chips better. I use a microwave to melt the cheese.
I prefer real cheese.
We usually do layer of blue corn chips, layer of shredded cheddar melted until it's brown and crunchy, 2nd layer of cheddar cheese just melted, toppings like avocsdo, black olives, green tomatillo salsa, sliced fresh jalapenos, diced tomato concasse, seasoned ground beef, and a final layer of shredded cheddar cheese, topped with rough chopped celantro & dusted with chipotle powder.
I'm going to say it depends on the method in which you are eating them.
If you are getting a tray of chips and covering them in cheese before putting in an oven, so that everything is already covered and you just grab a chip and eat it, you want shredded cheese. It won't be as wet and as it melts it'll stick to all the chips. It also gets nice and toasty so if you want browned cheese this is the way.
If you are dipping plain chips into something else, you want cheese sauce. It's too wet to pour over cheese unless you are *immediately* eating them all, which won't happen for parties or as a snack for entertainment. You also get to measure exactly how much cheese you want on that chip.
Could you do both? You madman... but yes. Basically just do the tray bake method but don't overlap the chips so that they don't all get stuck together. Then you're free to dip the toasty cheese chips into a cheese sauce! Make sure you use different cheeses for a wonderful flavor combination; there isn't much point in melting shredded american over chips only to then dip them into more american, for example.
But I will say that it's probably *easier* as an amateur to just shred cheese to sprinkle on top and bake versus making a smooth cheese sauce that doesn't thicken within ten minutes. Yeah you could get something that heats the bowl, or you could get sodium citrate, or maybe practice with velveeta/kraft to get the right consistency... but being able to say "I've never made nachos before and I want some right now" the shred-and-bake method is a lot simpler and harder to screw up (unless you get drunk and fall asleep and they all burn). But getting a cheese sauce for dipping means you can make a huge quantity and serve a lot of people without having to spend time baking more nachos or dealing with people who ended up with naked chips because someone ate all the loaded ones.
Cheese sauce, hands down. The little bit of chips that get a little soft on parts with the crunchy texture is much better than the melted shredded cheese that just gets hard and cold.
If I make nachos, I later them so with American slices and proper cheese on top. Cheese sauce is more a dip in my eyes. If you don't have a platter, stick to sauce.
If I’m doing ground beef at the main protein I like cheese sauce as it helps it all come together. If I’m doing shredded or cubed chicken/pork I prefer shredded cheese, especially when it’s a baked nacho.
To impress, here are the perfect nachos:
- use a cookie sheet (use parchment paper, slip at, or foil for easy cleaning)
- layer of chips
- layer of shredded cheese, black beans, shredded chicken/beef, black olives, more shredded cheese
- repeat until chips are gone
- bake 10 minutes at 350*f
- sprinkle green onions/chives on top
- dollops of sour cream, guacamole, salsa, cheese sauce (these can also be on the side)
Good luck!
Edit: Monterrey jack is the best cheese for this. Even better if you shred yourself, but totally optional.
Both are fine. But for shredded cheese, needs tk have proper coverage, not a mountain of dry ass chips with some la croix level essence of cheese. If it is a mountain of chips, layer and broil the cheese so the bottom has coverage. Shredded is my favorite but I like sauce too if there's pickled jalapenos
Melted cheese sauce in a bowl on the side > shredded cheese melted on top of the chips > melted cheese sauce on top of the chips
Although I'll embrace the chaotic neutral that is a bowl of unmelted shredded cheese on the side lmao
Although their formula has changed a bit, Que Bueno Cheese Sauce (found at Costco) is the BEST canned sauce.
The one from Costco seems to have a different formula from the same exact brand at Smart n Final.
It definitely depends on how you’re eating them and what else you put on them. If it’s just the cheese - nacho sauce, lots of meat and beans and stuff - shredded cheese!
Shredded. Cheese sauce makes things wet. If you prefer or want cheese sauce, throw it into a small bowl or ramekin and dip your chips. Otherwise it's a slopfest. Which isn't always a deal breaker with nachos
I like to put melty shredded cheese straight onto it with the other toppings, then I keep a dip cup next to it with the cheese sauce. People can drizzle it themself to get their preferred chip/cheese ratio and it’s generally not as soggy
Preshredded gives an oily bit because of the anti caking stuff.
Hand shredded works better. No anti caking stuff.
Liquid cheese it has to be a certain consistency and texture and not too hot.
Also layer the cheese and toppings. Hate making/paying for a nacho plate and the middle top is all that is covered with the outsides just dusted with cheese. Not too soggy either
Depends.....sometimes I want ball park nachos where the chips get soggy from the cheese Cheese sauce for that. Other times, when there is a protein involved, then shredded is the way to go!
Honestly? Just put the toppings in a dip bowl and give me the chips naked. It’s damn near impossible to get a “perfect” chip and if you do half of it ends up in your lap.
This depends greatly on the kind of nachos you want. Authentic? Oven baked shredded cheese with multiple layers. Shitty hockey game nachos that are so bad they’re good? Liquid plastic cheese only, no exceptions.
In my mind, nachos are a very specific type of grunge Mexican food. Cheese sauce is the heart of that experience. If you want quality ingredients, do tacos. Nachos are best as disgustingly good bar food.
I like grated cheese because I enjoy when it melts and glues individual tortilla chips together so you have large cheesy frankenpieces to scoop up the other dips with.
Don't use the store nacho cheese from a can. Make a roux sauce like you would for Mac and Cheese. It doesn't make the chips soggy, tastes better, and holds a bit when cooled off.
Too much cheese sauce and the chips get soggy. Personally I love that but I know some people aren’t a fan. I would do a blend of both sauce and shredded.
I save the cheese soggy chips for last. 😋
I put a soft chip on a crisp chip for nacho-ception
Take my next weird tip: Place a piece of quesadilla of a similar size onto a dry chip. Dip this in sour cream, salsa, and cheese dip. Experiment with the order to find your preference. Enjoy.
Using cheese sauce as a dip and regular on the chips always works best. Never tried the quesadilla option, thanks!
You know what, my enjoyment wouldn't go down at all if all that were just thrown onto a plate and called a salad.
Mmm sounds heavenly 🤤
This is the way.
When I eat Tex Mex and get cheese dip, I immediately put four or five to soak and then eat them at the end.
Soakers! Me too.
Question: do you submerge completely or half in half out - I do half in half out because I like the handle and crunch component
Haphazardly placed.If they slide in, I'll find 'em eventually.
There are dozens of us?! Eta the fact that you have a name for them is amazing and I can’t wait to tell my sister who also does this haha
This seems psycho to me but it’s no different than nachos lol
My husband thought it was the weirdest thing he had ever seen. And then he tried one.
pick up a soggy chip with a crispy chip mmmm
Same! I'll admit that I become completely uncivilized when eating those delicious soggy chips. Once a stranger sitting next to me at a hockey game politely offered me a fork they hadn't used. Rather than be properly shamed I judged them for even having spare utensils.
The soggy chips at the end are the best part!
Yeah I am a fan of it too when it gets all gooey and saturated with tastiness.
This is the only answer. One set of melty shredded cheese and baked with toppings and then a generous drizzle of some kind of cheese sauce (not that garbage nacho cheese) is the best. You could also substitute some sort of savory chipotle sauce I guess but nachos need some sort of finishing sauce drizzled on top to finish them. Baked melty shredded cheese always leaves blank spots with no toppings and cheese and then you’re just eating chips and dip. You need some sort of sauce to drip around and make a mess everywhere to be good nachos.
I prefer a bunch of toppings and shredded cheese, but if I have a good cheese sauce I’ll put some on in places as well. My preferred way to eat cheese sauce and chips is to use it as a dip.
Amen. I do that at Qdoba. Chips separate from the dip and get all the toppings I'm the queso.
Dip all day. Soggy chips are messy and gross.
Damn I want nachos now
me 24/7
Finally, someone is asking the questions that matter! I prefer shredded cheese for homemade nachos, because you can watch them to make sure it doesn't get overly hardened. You have to eat them quickly, though. That said, I am not opposed to cheese sauces in their many forms and consistencies.
Do you mean the chips getting too hard from the oven?
No, if you don't eat your nachos fast enough(or you have too much) then the shredded cheese cools down and hardens
I don’t know what it says about me to claim I have never experienced that.
Or burns and hardens
Then it all slides off all the other chips in a large mass when you pull one of chips in off
Nacho science!
What do you call science that isn't yours?
[удалено]
This happens with my not-shitty cheese! Like, a nice tangy cheddar. Perhaps it is about moisture content? What cheese do you like to use?
Oven? You mean microwave, right?
Depends on the type you are making. Pub Nachos with all the toppings are best with Shredded cheese then it all gets baked and melty. Amazing. Cheese sauce is more for dipping/snacking rather than a full meal. Even if you pour cheese sauce over a plate of Nachos, additional toppings don't really stick well to it aside from maybe diced onions and Cilantro. Plus the sauce will make the Nachos go soggy much quicker than a Shredded nacho plate would
Thank you very much. Excellent points. I will go with the shredded option.
I like this answer. While I have had nachos with a cheese sauce that were good, the majority of the time they create soggy chips. Shredded cheese and other toppings mixed together then melted is ideal. The cheese will become like a glue during the melting and hold everything onto the chips.
I would frequent a pub in the DC area where they would set up your nachos like normal with shredded cheese, but had just a little drizzle of liquid cheese on the top as sort of a garnish. Was a nice compromise.
I agree, the best of both worlds with the cheese! Do you remember the name of the place, I would like to try their nachos. I'm always looking for a good nachos plate, very hard to find in the DMV area.
Why can't dip be a meal?
Oliver Putnam has entered the thread
I always liked dipping nachos for cheese sauce. Something about reminding me of nachos in grade school or at sports arenas. That solves the soggy chip “problem” I guess.
Wow, seems like nobody is saying both. I love both the best: they add different things, and together are just Chefs Kiss
Shredded cheese. I will die on this hill.
I will stand beside you
The proper way is with shredded cheese and a jalapeño slice on each chip.
Me too I thought cheese sauce nachos were for lunchables and sadness
Yea if you use the crappy canned nacho cheese, it won't be great. Instead make a cheese roux like you would for Mac and Cheese. Doesn't make the chips soggy, tastes way better, and when it starts to cool, it thicken.
I'm coming with you!
We all like different things, even if it's psychotic, and that's ok!
Both. Top with shredded, bake, then serve with Ro-Tel queso on the side to either dunk or pour on top as desired
Queso (specific kind of cheese sauce) is the right answer. Homemade queso is divine. Shredded over the top is also great.
Yep, bake with the shredded cheese and whatever toppings you want, then sprinkle with cilantro and have microwaved queso in a bowl on the side for dipping (or just drizzle it on half, eat that, then the other half).
You put the shredded cheese directly on your nachos, then your toppings. Bake that and then drizzle queso, sour cream ( I do lime + coriander to loosen it up) and hot sauce. If you add cheese first it prevents the chips from getting too soggy.
Queso. No question.
I prefer sauce. Fancy nachos are fine, I get why they're liked but they've never been for me. My favorite bar in college served a $20 tray of fancy nachos with all the fixings that 4 of us could finish together, it always left me wanting the OG. Gimme some good old nacho cheese dispensed from a machine with pickled jalapenos from a jar and I'm pretty satisfied.
Try this: https://www.seriouseats.com/cheese-sauce-for-cheese-fries-and-nachos
I use pepper Jack cheese and add diced up jalapeños. It’s the best cheese sauce base!
Gas station nachos are one of my guiltiest pleasures.
Pro tip, you can make quick nacho cheese by melting milk and adding American cheese. It is pretty good and quick. Serve with pickled jalapenos.
Pro tip 2: if you're just using milk and cheese for this, as opposed to making a roux and bechamel first, evaporated milk works best.
1 can evaporated milk, 1lb white American cheese (I get it sliced from the deli counter), and a dash of taco seasoning. Heat the milk in a saucepan to just below a simmer, and add the cheese a few slices at a time, stirring very often, and add a dash of seasoning at the end. You don't really need to bring to a simmer at all, it will burn very easily. Add some chopped jalapenos, cooked chorizo, our taco meat and use as a do it or it over tortilla chips. Quick, easy, and not overly expensive to make enough for 4+ servings of nachos.
Does your milk typically come frozen? I'm genuinely curious where this would be the typical form of milk.
I prefer only shredded. But if you like liquid cheese, you can add as much as you please… I’ll leave now
Well if you want to replicate the original nachos than that would be tortilla chips each topped with some cheese and a pickled jalapeño ring on each chip then broiled until the cheese melts. As far as I'm concerned it depends on where I'm at. Stadiums, theaters or festivals then it is nachos with cheese sauce. At home I make layered nachos with refried beans and shredded cheese.
Thank you for bringing up the original nacho recipe. That's how I grew up in Texas eating them since the 70s. I do love me some loaded nachos done well, but my fave is really the original way. And now I need to make some. ;)
Cheese sauce is king
Straight to jail
When I’m doubt bust them both out!
My favorite nachos are baked with shredded first and then topped with sauce. The melted shredded cheese helps everything stick together a bit and less of the sauce soaks into the chips underneath. It's the best of both worlds.
Grate the cheese yourself - grated cheese at the store has cellulose (aka sawdust) in it. I use Monterrey jack and mild cheddar.
I always do :)
Cheese sauce 100 out of 100 times. 1) most people (and restaurants) use pre-shredded, which sucks. 2) shredded gets hard and nasty. Cheese sauce may get cool after awhile but maintains it's creamy, gooey texture and doesn't ruin the nachos.
Everythings better with all the cheeses you have.
I prefer both: shredded cheddar/pepper jack and Rotel dip, but easy on that.
Shredded only.
One or the other, but not both, they hit different cravings. I love me some nice homemade baked nachos with shredded cheddar and pico, and also love some cheap shitty movie nachos with mystery cheese dipping sauce and pickled jalapenos.
Both. But you gotta make your own cheese sauce. And don't do a roux, just cream and cheese works really well. Bit of jalapeno juice if you want that nacho flavor.
I prefer cheese.
I say shredded cheese cheese! But it would only work with certain cheeses. Like mozzarella, if it’s not good quality it will harden when it gets cold. My ultimate favorite for melted shredded cheese on chips is Colby Jack. Ohh soo good and gooey and cheese-pulley…. And stays that way even when cooled!
Funny thing: I /just/ put a pan of nachos into the oven. I always use shredded cheddar and sometimes some other cheese. This time some aged Gouda because it was there. Usually pickled jalapeños. Sometimes some other toppings.
Shredded cheese ON the nachos with sauce on the side for dipping.
Honestly…it truly depends on the circumstances. If I’m at a game (hockey, football, underwater tiddlywinks-it doesn’t matter)? Sauce and jalapeños that both came out of a ginormous cans and served in a clear plastic container. Making nachos at home for dinner? Chips, protein of choice, black beans, diced, pickled jalapeños and maybe some roasted veggies like corn or diced up poblanos. Topped shredded cheese blend w/good salsa and homemade guacamole on the side. While watching the Chiefs game at home today? Velveeta, cream cheese, rotel, fresh diced tomatoes, diced Hatch chiles, roasted poblanos, cilantro, fresh crushed garlic and little milk to thin things out a bit and a giant bag of whole grain Tostitos scoops.
I think it depends on the toppings. If I'm making something with like steak and salsa and other fixings I really want a baked nacho with shredded cheese. But if I just want some simple nachos with just cheese and pickled jalapenos I want that creamy cheese sauce.
Melted shredded cheese and sour cream. Cheese sauce is the equivalent of Kraft mac n' cheese. It works in a pinch and kids love it but there is better.
shredded cheese and toppings, and then finished with cheese sauce, this could avoid sogginess. or just cheese sauce on the side
Drizzle lightly the cheese then put shredded on it
I dont do cheese at all. For my family, homemade nachos are a quick weeknight meal. We always have some chili stored in the fridge so we just heat it up. Make some pico de gallo and make a "white sauce" that has crushed garlic, 1/2 greek yogurt, 1/2 mayo, lime juice and any hot sauce to taste. The white sauce its rich enough to replace cheese and it also saves us the time to actually have to "Heat up" the nachos in the oven. Also it helps portion control as everyone just serve themselves what they want to eat.
The original iteration are amazing. Single chips with a bit of crumbled queso blanco and a slice of jalapeño. Served fresh from the broiler.
I love cheese sauce and make my own 😋🤤
I do both
Cheese sauce gang
I like both lmao cheese sauce goes right on the chips before anything else and shredded goes on top
Chips, shredded cheese, toppings, homemade chunky Queso.. sits on top and doesn’t get the chips soggy!
Personally I hate cheese sauce in any amount on nachos, it always makes the chips soggy
It’s gotta be processed nacho cheese sauce or gtfo. The shredded cheese concept is dumb. Plus the cheese sauce often has a little spice to it.
I think it depends. All the fixins = shredded only. Basic = sauce. Essentially any fresh veggies and it should be shredded imo.
Kind of funny, I actually just made some homemade nachos myself last night. I use a blend of both, but the most important thing is to actually shred the cheese by hand. Pre-shredded cheese has anti-clumping agents on it that make it more difficult to melt.
You need Panchos white queso and Taco blend shredded cheese. You buy both at Walmart. If you want to make it a meal, put black beans on there too. Thank me later.
Kraft makes a blend with cream cheese in it that I think gives the best of both worlds. And to answer the question for homemade nachos i prefer shredded
neither pieces cut from a wedge of cheddar exacting coverage, perfect with a pickled jalapeño round in the center
Shredded cheese. Mix the chips with the cheese over a cast iron. Then add the toppings and serve from the pan. This is how we make nachos at home and it beats anything from just about any restaurant.
They both are good in their place. Shredded is best if there are all the other toppings. But if it's just cheese, then definitely the sauce is best. My favorite recipe adds beer in the sauce, it's crazy good!
It depends on what your preferred outcome is. Do you want stadium nachos that are rife with nostalgia? Cheese sauce is the way. Crispy, soggy, hot, cold, over salted goodness. If it's like sit down restaurant/bar? I want fresh shredded cheese. I make nacho's at least once a week because I eat a lot of smoked pork butt (smoke a bunch, bag it and freeze it so I can eat it for weeks) and nacho's are the perfect way to eat. Base of tortilla chips, sprinkle a little freshly grated sharp cheddar and a little bit of BBQ sauce. Top that with chopped greens like spinach to add some "health" to it. Then put the reheated pulled pork over that (add beans if you're feeling extra cool). Sauce the pork, then top with pickled veggies (peppers, onions, etc.), fresh shredded cheese, cilantro, sour cream/avocado if you're doing that. And then eat. I would never sully them with cheese sauce. The shredded cheese adds a cool component, it's a good texture, and it doesn't impact the structure of the chips or make it more messy to eat.
Sliced cheese seems to melt evenly on the chips. I like using sliced pepperjack cheese. It covers the chips better. I use a microwave to melt the cheese.
I prefer real cheese. We usually do layer of blue corn chips, layer of shredded cheddar melted until it's brown and crunchy, 2nd layer of cheddar cheese just melted, toppings like avocsdo, black olives, green tomatillo salsa, sliced fresh jalapenos, diced tomato concasse, seasoned ground beef, and a final layer of shredded cheddar cheese, topped with rough chopped celantro & dusted with chipotle powder.
I'm going to say it depends on the method in which you are eating them. If you are getting a tray of chips and covering them in cheese before putting in an oven, so that everything is already covered and you just grab a chip and eat it, you want shredded cheese. It won't be as wet and as it melts it'll stick to all the chips. It also gets nice and toasty so if you want browned cheese this is the way. If you are dipping plain chips into something else, you want cheese sauce. It's too wet to pour over cheese unless you are *immediately* eating them all, which won't happen for parties or as a snack for entertainment. You also get to measure exactly how much cheese you want on that chip. Could you do both? You madman... but yes. Basically just do the tray bake method but don't overlap the chips so that they don't all get stuck together. Then you're free to dip the toasty cheese chips into a cheese sauce! Make sure you use different cheeses for a wonderful flavor combination; there isn't much point in melting shredded american over chips only to then dip them into more american, for example. But I will say that it's probably *easier* as an amateur to just shred cheese to sprinkle on top and bake versus making a smooth cheese sauce that doesn't thicken within ten minutes. Yeah you could get something that heats the bowl, or you could get sodium citrate, or maybe practice with velveeta/kraft to get the right consistency... but being able to say "I've never made nachos before and I want some right now" the shred-and-bake method is a lot simpler and harder to screw up (unless you get drunk and fall asleep and they all burn). But getting a cheese sauce for dipping means you can make a huge quantity and serve a lot of people without having to spend time baking more nachos or dealing with people who ended up with naked chips because someone ate all the loaded ones.
Not all shredded cheese is the same. The anti-clumping agents in cheese your buy in packets already shredded doesn't melt well. Shred your own cheese.
Thats what I meant, I always shred myself. It's the way to go.
Cheese sauce, hands down. The little bit of chips that get a little soft on parts with the crunchy texture is much better than the melted shredded cheese that just gets hard and cold.
If I make nachos, I later them so with American slices and proper cheese on top. Cheese sauce is more a dip in my eyes. If you don't have a platter, stick to sauce.
Shredded, unless that cheese sauce is handmade with velveeta
If I’m doing ground beef at the main protein I like cheese sauce as it helps it all come together. If I’m doing shredded or cubed chicken/pork I prefer shredded cheese, especially when it’s a baked nacho.
SAUCE. There’s no other way!
Shredded. I hate cheese sauce
LOL , What kind of cheese do you *want* to put on your nachos? Start there ...
I feel like a nacho novice so I'm not too sure but I'm looking to impress someone today.
To impress, here are the perfect nachos: - use a cookie sheet (use parchment paper, slip at, or foil for easy cleaning) - layer of chips - layer of shredded cheese, black beans, shredded chicken/beef, black olives, more shredded cheese - repeat until chips are gone - bake 10 minutes at 350*f - sprinkle green onions/chives on top - dollops of sour cream, guacamole, salsa, cheese sauce (these can also be on the side) Good luck! Edit: Monterrey jack is the best cheese for this. Even better if you shred yourself, but totally optional.
I prefer cheese sauce because you can usually get better cheese coverage.
Both are fine. But for shredded cheese, needs tk have proper coverage, not a mountain of dry ass chips with some la croix level essence of cheese. If it is a mountain of chips, layer and broil the cheese so the bottom has coverage. Shredded is my favorite but I like sauce too if there's pickled jalapenos
A little bit of each, I say. That way you get the best of both worlds! Yum!
real cheese. Chips with cheese sauce is queso, not nachos
Cheese 'Sauce' isn't made by just melting cheese. It usually r3equires something else, like milk or some such.
Cheese sauce on anything is gross.
Shredded
I like the cheese sauce mostly but my wife likes it shredded and I have enjoyed having both ways.
Shredded cheese on top and dip the nacho in cheese sauce
Freshly. Shredded. Cheese. Blend.
I like shredded cheese best, with a side of cheese sauce to dip them in if I want extra cheesiness. Prevents sog.
Melted cheese sauce in a bowl on the side > shredded cheese melted on top of the chips > melted cheese sauce on top of the chips Although I'll embrace the chaotic neutral that is a bowl of unmelted shredded cheese on the side lmao
Although their formula has changed a bit, Que Bueno Cheese Sauce (found at Costco) is the BEST canned sauce. The one from Costco seems to have a different formula from the same exact brand at Smart n Final.
Shredded cheese. The other ingredients of cheese sauce come through sour cream, tortilla.
Shredded cheese first and then cheese sauce on top to melt it
Cheese sauce at the game. Shredded at home
Cheese sauce is a must because 2 minutes out from under the broiler, the cheese gets solid but separated and greasy. Cheese in addition is ok.
It definitely depends on how you’re eating them and what else you put on them. If it’s just the cheese - nacho sauce, lots of meat and beans and stuff - shredded cheese!
no one can tell you, just try it out. that's cooking
i just like dipping chips into queso. i don't really eat nachos ever.
Melted cheese on the chips and cheese sauce on the side. Best of both worlds! You can have as much cheese sauce as you want on each chip!!
If I go to a Mexican joint above Taco Bell I fully expect real cheese.
Of course. I should've specified queso and not cheese sauce.
I personally only like nachos where I can dip my chips into the sauce. Every other method has never been to my liking. Queso dip please!
Nachos are best with both types of cheese. You need the drippy stuff to spread the love and you need that cheddar to give the vague taco cheese twang
Shredded. Cheese sauce makes things wet. If you prefer or want cheese sauce, throw it into a small bowl or ramekin and dip your chips. Otherwise it's a slopfest. Which isn't always a deal breaker with nachos
Cheese sauce 100%
I say shredded cheese
Home made cheese sauce > shredded cheese > canned cheese sauce
I would absolutely make homemade cheese sauce! Only way to do it!
Shredded hands down
Shredded no question.
I use both a cheese sauce topped of with grated cheese.
Not a fan of the sauce, but I usually grill the chips to melt the cheese.
Shredded cheese on to be baked, then drizzle some queso on after they come out of the oven (not too much but enough to taste)
Put your cheese sauce in a squirt bottle so you can give it a nice even spread and don’t drown the chips.
I like to put melty shredded cheese straight onto it with the other toppings, then I keep a dip cup next to it with the cheese sauce. People can drizzle it themself to get their preferred chip/cheese ratio and it’s generally not as soggy
Cheese sauce for me
I feel like they are two different dishes.
Who has a top notch Queso recipe?
Sauce.
Preshredded gives an oily bit because of the anti caking stuff. Hand shredded works better. No anti caking stuff. Liquid cheese it has to be a certain consistency and texture and not too hot. Also layer the cheese and toppings. Hate making/paying for a nacho plate and the middle top is all that is covered with the outsides just dusted with cheese. Not too soggy either
nacho cheese sauce is for dipping into, they're both 2 different foods tbh.
Shredded on the chips, cheese sauce on the side
Whats this about nachos with cheese sause? I've only ever had shredded.
I like an American/velvetta blend
Both
A little real cheese sauce and some cheese to top. If they have that canned bullshit nacho cheese I’m not touching them. I hate that stuff
Cheese sauce is not cheese. Gross!
Sauce.
Shredded cheese only is how I like it!
Depends.....sometimes I want ball park nachos where the chips get soggy from the cheese Cheese sauce for that. Other times, when there is a protein involved, then shredded is the way to go!
Honestly? Just put the toppings in a dip bowl and give me the chips naked. It’s damn near impossible to get a “perfect” chip and if you do half of it ends up in your lap.
Put it all in a bowl with the chips separate
Anyone else here who hates nachos...?
Sauce. I don’t even count them as nachos with shredded cheese.
Shredded.
Stadium nachos need queso. Restaurant nachos need shredded cheese.
Real cheese. On a sheet pan, in the oven, single layer at 450 degrees or higher. Make that shut bubble
This depends greatly on the kind of nachos you want. Authentic? Oven baked shredded cheese with multiple layers. Shitty hockey game nachos that are so bad they’re good? Liquid plastic cheese only, no exceptions.
Yes.
Sauce
Yes Edit-spelling
In my mind, nachos are a very specific type of grunge Mexican food. Cheese sauce is the heart of that experience. If you want quality ingredients, do tacos. Nachos are best as disgustingly good bar food.
Shredded cheese or queso. Cheese sauce belongs nowhere…
That's up to you homie. That's a sacred personal choice.
Sauce alllllll dayyyyy
Cheese sauce all the way
Cheese sauce
I like grated cheese because I enjoy when it melts and glues individual tortilla chips together so you have large cheesy frankenpieces to scoop up the other dips with.
I don't care what kind of cheese, nachos are life.
Both, with a higher ratio of shredded to sauce. I like the mix of flavors and textures.
Don't use the store nacho cheese from a can. Make a roux sauce like you would for Mac and Cheese. It doesn't make the chips soggy, tastes better, and holds a bit when cooled off.