Nacho boards have become a popular way to serve nachos for parties and gatherings. A nacho board is a large, shareable platter filled with chips, meats, cheeses, beans, salsas, and other toppings that allow guests to build their own custom nachos. Nacho boards provide an interactive, DIY experience that’s fun for guests. But with so many potential toppings and ingredients to choose from, what exactly should you put on a nacho board? Here’s a comprehensive guide to building the ultimate nacho board for your next party or get-together.
Chips
The base of any nacho board begins with the chips. You’ll want sturdy, scoop-shaped tortilla chips that can support generous toppings without breaking. Look for thick restaurant-style tortilla chips rather than thin, brittle chips. You can use plain or flavored chips like spicy queso or lime-flavored varieties. Figure around 5-8 ounces of chips per person if the nacho board is a main snack or appetizer. Spread the chips across the platter in a single, overlapping layer so there are no bare spots.
Cheese
Ooey, gooey melted cheese is what makes nachos irresistible. Have an assortment of shredded cheeses so guests can layer and customize the cheese profile on their nachos. Good options include:
- Monterey jack: Mild, creamy base cheese.
- Cheddar: Sharp, tangy flavor.
- Queso fresco or queso blanco: Crumbly, salty Mexican cheeses.
- Mozzarella: For added stretch and melt factor.
- Pepper jack: Spicy kick.
Provide around 1-2 cups total of cheese per person. Sprinkle cheese over the chips just before serving while it’s still cold. The heat of the toppings will melt the cheese.
Meat
Protein-packed meats turn nachos into a hearty appetizer or meal. Good meat choices include:
- Ground beef: Seasoned with taco seasoning and cooked with onions and peppers.
- Shredded chicken: Poached or grilled chicken, shredded.
- Chorizo: Spicy Mexican sausage.
- Carnitas: Braised, shredded pork.
- Bacon: Crispy cooked bacon, chopped.
Figure around 4-6 ounces of meat total per person. Warm the meats before assembling the nacho board. Arrange meats in piles or strips over the chips and cheese.
Beans and Rice
Beans and rice provide filling fiber and protein. Black or pinto beans seasoned with onions, garlic, and spices are a tasty option. Cuban-style black beans add flavors like cumin and oregano. Rice can be used plain or seasoned similar to Mexican rice, cilantro lime rice, etc. Spoon beans and rice over the nachos in small mounds totaling around 1/4 cup per person.
Salsa and Sauces
Salsas and sauces add fresh flavor and spice. Provide a selection so guests can customize. Good salsas include:
- Pico de gallo: Diced tomatoes, onion, jalapeño, cilantro.
- Salsa verde: Tomatillos, chilis, cilantro.
- Mango salsa: Diced mango, red onion, lime juice.
- Guacamole: Mash avocados with lime juice, onions, tomatoes, cilantro.
And flavorful sauces like:
- Queso dip
- Sour cream
- Nacho cheese sauce
- Chimichurri
- Mole
Allow around 2-4 tablespoons of salsa and sauces per person. Arrange salsas and sauces in ramekins for dipping or drizzling over the nachos.
Toppings and Garnishes
Finally, round out your nacho board with fun toppings and garnishes:
- Jalapeños
- Pico de gallo
- Sliced black olives
- Diced tomatoes
- Sour cream
- Sliced green onions
- Diced red onion
- Fresh cilantro
- Pickled jalapeños
- Guacamole
- Lime wedges
- Crumbled queso fresco
Let guests get creative and customize their nachos with their favorite toppings.
Assembly and Serving
When ready to serve, follow these steps:
1. Spread the tortilla chips out over a large platter or board in a single layer.
2. Sprinkle shredded cheese over the top of the chips as the base layer.
3. Arrange small piles or strips of the warm meats over the cheese.
4. Add mounds of beans, rice, salsas, and other sauces.
5. Top with any other toppings.
6. Keep the nacho board in a warm oven at 170-200°F until ready to eat so the cheese melts.
7. Bring the nacho board out and let guests dig in! Provide small empty plates for people to build their nachos on.
8. Keep extra toppings, salsas, etc. on the side for customizing throughout.
Choosing a Nacho Board Theme
You can give your nacho board a fun theme by choosing complementary toppings. Here are some ideas:
Taco Bar Nachos: Ground beef, shredded lettuce, diced tomatoes, salsa, sour cream, guacamole.
Loaded Chili Nachos: Beef chili, cheddar cheese, onions, sour cream.
Southwest Nachos: Chicken, black beans, corn, queso fresco, avocado.
Supreme Nachos: Ground beef, bacon, tomato, onion, black olive, jalapeño.
Breakfast Nachos: Scrambled eggs, bacon, cheddar, avocado, salsa.
Get creative with the themes and ingredients! The options for nacho boards are endless.
Nacho Board Food Safety Tips
When working with perishable ingredients like meats, cheese, beans, salsas, etc. follow these food safety guidelines:
- Prep all ingredients ahead of time and refrigerate until ready to assemble.
- Cook meats to safe internal temperatures – beef to 160°F, chicken to 165°F.
- Keep cold foods cold – store salsas, guacamole, sour cream in the fridge until ready to serve.
- Transport and serve nachos within 2 hours of assembling.
- Discard any leftover nachos or toppings after serving.
- Avoid cross-contaminating ingredients – use separate cutting boards and utensils for produce and meats.
- Chill the entire assembled nacho board in the fridge if making more than 2 hours ahead.
- Wash hands, prep surfaces, boards, dishes thoroughly before and after.
Following basic food safety practices will ensure your nachos stay fresh and illness-free to enjoy.
Conclusion
A well-crafted nacho board makes for a crowd-pleasing appetizer or snack. The key is layering a variety of hot and cold ingredients like chips, cheese, meat, beans, salsa, and garnishes so guests can build customized nacho creations. Follow the guidelines above for assembling the ultimate nacho board. Get creative with fun themes and let guests explore new nacho flavor combinations. Just be sure to keep perishable toppings properly chilled for food safety. Bring on the nachos!