How Babish Makes His Perfect Nachos: Every Choice, Every Step
How Babish Makes His Perfect Nachos: Every Choice, Every Step is a medium Mexican recipe that serves 4. 650 calories per serving. Recipe by Epicurious on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $33.17 total, $8.29 per serving
Ingredients
- 12 oz Corn Tortilla Chips (thick, sturdy, lightly salted; provides a solid base)
- 8 oz Oaxaca Cheese (young, stretchy, excellent melt; similar to mozzarella)
- 8 oz Pepper Jack Cheese (young, mild heat, melts well)
- 8 oz Mild Cheddar (Queso de Papa style) (young, mild flavor; adds richness without overpowering)
- 8 oz Mexican Pork Chorizo (raw; crumbled and cooked in a cold pan for best texture)
- 1 medium Red Onion (diced; adds crunch and color)
- 2 oz Pickled Jalapeños (drained and patted dry; provides briny heat)
- 4 oz Pitted Black Olives (sliced; adds salty briny contrast)
- 4 Radishes (thinly sliced; adds earthy crunch)
- 2 Ripe Avocados (for guacamole; ripe when gently yielding to pressure)
- 2 Lime (fresh juice; brightens guac and crema)
- 2 cloves Garlic (crushed for guac)
- 0.5 tsp Ground Cumin (adds warm earthiness to guac)
- to taste Salt
- to taste Freshly Ground Black Pepper
- 4 oz Sour Cream (thinned with lime juice to make a drizzleable crema)
- 1 cup Refried Beans (canned, warmed; optional bean stations)
- 1 bunch Fresh Cilantro (optional garnish; pick leaves)
Instructions
Preheat Oven & Prepare Baking Sheet
Set the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
Time: PT5M
Temperature: 350°F
Shred the Cheeses
Place Oaxaca, Pepper Jack, and mild cheddar into a large mixing bowl. Using a box grater, shred each cheese into medium‑sized shreds. For Oaxaca, chill the block for 15 minutes beforehand to make grating easier.
Time: PT10M
Cook the Chorizo
Heat a non‑stick skillet over medium heat. Add the raw Mexican pork chorizo directly to the cold pan, breaking it up with a wooden spoon. Cook, stirring, until fully browned and crumbly, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain excess fat.
Time: PT5M
Make Guacamole
Halve the ripe avocados, remove pits, and scoop flesh into a bowl. Add the juice of one lime, 1/2 tsp ground cumin, a pinch of salt, freshly ground pepper, 2 crushed garlic cloves, and optional diced red onion. Mash with a fork to desired consistency (chunky or smooth).
Time: PT5M
Prepare Pico de Gallo
Dice ripe tomatoes (about 2 cups), finely chop a white onion, and mince a small jalapeño (optional). Combine in a bowl with the juice of one lime, a pinch of salt, and a pinch of pepper. Mix gently; let sit for a few minutes to meld flavors.
Time: PT8M
Create Crema
In a small bowl, whisk together the sour cream with 1 tsp fresh lime juice until smooth and pourable. Adjust with a little more lime juice if needed.
Time: PT2M
Slice Vegetables & Drain Pickles
Thinly slice radishes into rounds, slice olives, and pat the pickled jalapeños dry with paper towels. Dice the red onion coarsely (about 1/4‑inch pieces).
Time: PT5M
First Layer: Chips + Cheese
Spread half of the corn tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the mixed shredded cheeses over the chips, ensuring even coverage but not overloading any single chip.
Time: PT5M
Add First Toppings & Second Layer
Scatter half of the cooked chorizo, diced red onion, and a portion of the pickled jalapeños over the first cheese layer. Then add the remaining chips, followed by the rest of the shredded cheese. Finish with the remaining chorizo, red onion, and the other half of the jalapeños and olives (arranged for visual contrast).
Time: PT5M
Bake the Nachos
Place the sheet in the preheated oven and bake for 5 minutes, or until the cheese is fully melted and lightly bubbling. Watch closely to avoid burning.
Time: PT5M
Temperature: 350°F
Final Garnish & Serve
Remove the nachos from the oven. Garnish with thin radish slices on the olive side, drizzle the lime‑brightened crema over the whole tray, and add dollops of guacamole and pico de gallo in separate corners. Sprinkle fresh cilantro leaves (if using) and place warm refried beans in two small stations for guests to add as they wish.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 22 g
- Carbohydrates
- 55 g
- Fat
- 38 g
- Fiber
- 8 g
Dietary info: Contains pork, Contains corn, High protein, Gluten‑free when using plain corn chips
Allergens: Dairy, Gluten (if using flavored chips containing wheat), Egg (none present)
Ingredient Substitutions
- Instead of Corn Tortilla Chips: Tostitos Original, Doritos (not recommended)
- Instead of Oaxaca Cheese: Mozzarella, Monterey Jack
- Instead of Pepper Jack Cheese: Monterey Jack, Colby Jack
- Instead of Mild Cheddar (Queso de Papa style): Mild Cheddar, Colby
- Instead of Mexican Pork Chorizo: Spicy Italian sausage, Ground pork with chili powder
- Instead of Red Onion: White onion
- Instead of Pickled Jalapeños: Fresh jalapeños (drained)
- Instead of Pitted Black Olives: Green olives
- Instead of Radishes: Thin cucumber slices
- Instead of Lime: Lime juice concentrate (less fresh)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Ground Cumin: Chili powder (1 tsp)
- Instead of Sour Cream: Greek yogurt
- Instead of Refried Beans: Black beans, Pinto beans
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Baking Sheet
- Oven
- Large Mixing Bowl
- Box Grater
- Skillet (non‑stick)
- Knife
- Cutting Board
- Paper Towels
- Measuring Spoons
- Small Bowls (for guac, pico, crema)
- Spatula
- Tongs (optional)
Critical Steps — Do Not Skip
- Shredding the cheeses yourself to avoid anti‑caking agents
- Cooking the chorizo in a cold pan to render fat evenly
- Draining and patting dry the pickled jalapeños to prevent soggy chips
- Layering cheese between chip layers to insulate and keep chips crisp
- Baking just long enough for melt without over‑drying
Chef Tips from the Video
- Freeze the Oaxaca cheese block for 15 minutes before grating; it shaves cleanly.
- Spread chips in a single, even layer to ensure uniform heat distribution.
- If you prefer extra heat, add a pinch of cayenne to the cheese blend.
- For a smoky flavor, lightly toast the chips in the oven for 2 minutes before assembling.
Troubleshooting
Nachos are soggy after baking.
Ensure chips are thick and sturdy, avoid over‑loading cheese, and bake only until cheese melts. Drain excess liquid from pickled jalapeños and pico before adding.
Cheese does not melt evenly.
Use freshly shredded cheese (no anti‑caking agents) and pre‑mix the three cheeses for uniform distribution. Bake at 350°F and keep an eye on the melt.
Chorizo is dry.
Cook chorizo in a cold pan without added oil; the rendered fat keeps it moist. Drain on paper towels only after fully cooked.
Guacamole turns brown.
Press plastic wrap directly onto the surface of the guac and store with a thin layer of lime juice to limit oxidation.
Storage
Refrigerator: Store leftover nachos, guacamole, crema, and pico in airtight containers for up to 2 days.
Freezer: Do not freeze assembled nachos; you can freeze cooked chorizo and shredded cheese separately for up to 1 month.
Room temperature: Serve immediately; nachos will lose crispness after 30 minutes at room temperature.
Make-Ahead Tips
- Guacamole can be made 30 minutes ahead; cover tightly with plastic wrap pressed onto the surface.
- Crema (thinned sour cream) can be prepared up to 1 hour ahead and kept refrigerated.
- Cooked chorizo stores well in the fridge for 3 days; reheat briefly before assembling.
Frequently Asked Questions
What is the cultural significance and history of loaded nachos in Mexican cuisine?
Nachos originated in the northern Mexican city of Piedras Negras in the 1940s when a chef improvised with tortilla chips, cheese, and jalapeños for a group of U.S. soldiers. Over time, the dish evolved into a versatile snack, and today loaded nachos are a staple at Mexican‑American gatherings, game days, and street fairs.
What are the traditional regional variations of nachos in Mexican cuisine?
In northern Mexico, nachos are often simple—just chips, melted cheese, and jalapeños. In central regions, toppings like refried beans, chorizo, and fresh pico de gallo are added. Coastal versions may include seafood such as shrimp or fish, while some states incorporate pickled vegetables for extra tang.
How is authentic nachos traditionally served in Mexico?
Authentic Mexican nachos are usually served on a large platter, layered with freshly melted cheese, crumbled chorizo, and topped with fresh pico de gallo, sliced jalapeños, and a drizzle of crema. They are eaten immediately while the cheese is still bubbling and the chips stay crisp.
What occasions or celebrations are loaded nachos traditionally associated with in Mexican culture?
Loaded nachos are popular at fiestas, family gatherings, and especially during sporting events like soccer matches. They are also a common appetizer for holiday celebrations such as Cinco de Mayo and Día de los Muertos, where they are shared as a communal snack.
What authentic traditional ingredients are essential for classic Mexican nachos versus acceptable substitutes?
Traditional ingredients include sturdy corn tortilla chips, a blend of fresh cheeses like Oaxaca or Chihuahua, Mexican pork chorizo, pickled jalapeños, and crema. Acceptable substitutes are mozzarella for Oaxaca, Monterey Jack for Pepper Jack, and thinned sour cream for crema if the authentic product is unavailable.
What other Mexican dishes pair well with loaded nachos?
Loaded nachos pair beautifully with Mexican street‑style corn (elote), fresh guacamole, a side of Mexican rice, or a chilled cerveza. For a fuller meal, serve alongside tacos al pastor or a simple black bean salad.
What are the most common mistakes to avoid when making loaded nachos at home?
Common mistakes include using flimsy chips that become soggy, over‑shredding pre‑shredded cheese with anti‑caking agents, adding too many wet toppings before baking, and under‑cooking the chorizo. Following the layering technique and draining liquids prevents these issues.
Why does this loaded nachos recipe use freshly shredded cheese instead of pre‑shredded cheese?
Freshly shredded cheese melts uniformly and releases less oil, preventing a greasy, clumpy texture. Pre‑shredded cheese contains anti‑caking agents that can cause a dusty appearance and excess oil, leading to soggy chips.
Can I make the loaded nachos ahead of time and how should I store them?
You can prepare all components—shredded cheese, cooked chorizo, guacamole, pico, and crema—up to a day ahead. Store each in airtight containers in the refrigerator. Assemble the nachos and bake just before serving to keep the chips crisp.
What texture and appearance should I look for when the loaded nachos are done cooking?
The cheese should be fully melted, glossy, and lightly bubbling, while the chips remain golden and crisp. The toppings should be warm but not burnt, and the edges of the chips should retain their shape without sogginess.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in high‑quality, test‑kitchen style cooking videos that explore classic and modern recipes, provide detailed technique breakdowns, and often feature collaborations with chefs and food scientists.
How does the YouTube channel Epicurious' approach to Mexican cooking differ from other cooking channels?
Epicurious focuses on scientific explanations of flavor balance and texture, offering precise measurements and step‑by‑step logic. Their Mexican recipes, like this loaded nachos tutorial, emphasize intentional ingredient choices and reproducible techniques rather than just quick hacks.
Last updated: August 21, 2026
