Nachos - Variations

Variations

A variation consists of a quartered and fried tostada topped with a layer of refried beans and/or various meats and a layer of shredded cheese or nacho cheese.

Common additional toppings include:

• Black beans
• Chili con carne
• Chili con queso
• Cilantro
• Elote
• Ground beef, chicken, carne asada
• Chorizo
• Corned beef
• Bacon
• Pepperoni
• Spam
• Guacamole
• Jalapeño or other capsicum peppers or red peppers
• Lettuce
• Spinach sauce
• Lime
• Olives
• Onions
• Garlic
• Pickles
• Pico de gallo
• Pinto beans
• Refried beans
• Salsa
• Sour cream
• Tomatoes
• Mozzarella
• Pizza cheese
• Oaxaca cheese
• Nacho cheese
• Shredded cheese

Nachos with an abundance of toppings are sometimes called "loaded nachos" or "super nachos". This type of dish is usually served as an appetizer at bars or restaurants in the United States, though they generally tend to be as sizable as a meal. Normally, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or microwave to allow the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In Memphis, Tennessee, barbecue nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued pork shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, barbecue sauce, and sliced jalapeño peppers.

In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, the covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in Tex-Mex restaurants. Small bowls of chili con queso and/or, more commonly, salsa, are served with baskets of warm tortilla chips as appetizers.