7 Weird Ways To Make Nachos

Something crunchy. Something gooey. Something messy. Those are pretty much the essentials of nachos. Whatever particular ingredients you use to fulfill the requirements are up to you. But here are some suggestions in case you just can’t quite wrap your head around nachos that wouldn’t be served at whatever cheap Tequila-stained place-mat joint you and your friends usually get you Mexican Food grub on at.

Italian Nachos (Serves 4)


4 pita bread rounds

½ cup marinara sauce

¼ cup grated Parmesan cheese

1 can (3.25 oz) can sliced black olives

¼ cup shredded mozzarella cheese

1 clove garlic, minced

1 cup fresh basil leaves

1 pound ground beef

1 to 2 packets of diced pepperoni


1)    Preheat oven to 350 degrees F.

2)    Stack the pita rounds and cut them into triangles. Split open the pita pieces (they are pockets that can be separated into two pieces) to make as many triangles as possible.

3)    Brush olive oil on baking sheet and spread pita triangles out on the sheet. Sprinkle the triangles with Parmesan cheese and add diced pepperoni.

4)    Toast the triangles until crispy and as browned as you like. While the triangles are baking, combine minced garlic with the marinara sauce in a small pot and cook on medium until hot.

5)    Transfer the pita triangles to a serving dish, add the olives and sauce. While they’re still hot, cover the nachos in mozzarella cheese and basil leaves. Serve immediately.

Caribbean Nachos (serves 4)


1 (16 oz) package multigrain tortilla chips

1 red bell pepper, diced

1 orange bell pepper, diced

1 bundle of green onions, chopped

1 avocado, peeled, pitted and diced

½ pineapple, peeled and cut into ½-inch cubes

8 thick slices of bacon

¾ cup of Caribbean jerk marinade

1 pound cooked shrimp, peeled and deveined

½ pound shredded Monterey Jack cheese

1 bunch fresh cilantro, chopped


1)    Preheat oven to 400 degrees F.

2)    Layer chips on a baking sheet. Distribute the peppers, onion, avocado and pineapple evenly over the chips.

3)    Place bacon in pan and cook on medium heat until crispy. Dab oil off of bacon with paper towels and dice up. Sprinkle bacon over the nachos.

4)    Pour Caribbean marinade into a saucepan and cook on medium heat for about 3 minutes. Stir continuously until the marinade becomes thick and sticky.

5)    Add shrimp to sauce and turn them over to complete coat them in the marinade. When the shrimp are hot, add to the nachos.

6)    Add generous amount of Monterrey Jack cheese and cilantro to nachos.

7)    Place the platter in the oven for about 7 minutes or until cheese is melted.

Tuna Melt Nachos (serves 2-3)


1 large box (13 0z) of Triscuits

2 cans of white tuna in water

½ pound of shredded Cheddar cheese

1 can (12 oz) of sliced, marinated jalapeños or 4 fresh jalapeños, sliced

1 bottle of ketchup

1 jar Mayonnaise


1)    Preheat oven to 350 degrees F (175 degrees C).

2)    Spread out Triscuits on baking sheet.

3)    Spoon out even amounts of tuna on each cracker.

4)    Cover with cheddar cheese.

5)    Add jalapeno slices to nachos.

6)    Bake in oven for about 7 minutes or until cheese is melted and jalapenos are slightly browned.

7)    Remove from oven and transfer to a serving platter. Guests can add ketchup and mayonnaise.

Popcorn Nachos (serves 2-3)


½ cup butter, melted

1 teaspoon crushed red pepper

1 teaspoon ground cumin

1 teaspoon paprika

1 gallon popped popcorn

½ cup shredded Cheddar cheese


1)    Mix melted butter, paprika, cumin and crushed pepper in a small bowl.

2)    Pour popcorn into large bowl. Add butter mixture evenly over nachos and sprinkle cheddar cheese. Toss popcorn until well mixed.

Potato Nachos (makes about 12 nachos)


8 medium red potatoes

1 (1 oz) package of ranch salad dressing mix

1 (12 oz) jar pickled jalapeno pepper slices, drained

2 cups shredded Cheddar cheese

2 cups shredded Monterey Jack cheese

2 cups sour cream

6 green onions, chopped


1)    Fill large put with water and add potatoes. Cover pot and bring to a boil. Reduce the heat, keep the pot covered and cook for about 15-20 minutes or until you can stick a fork easily into the potatoes. Drain and let cool slightly.

2)    Slice potatoes into ¼-inch thick rounds and spread out on baking sheet. To each potato slice, add salad dressing mix, one jalapeno, cheddar cheese and Monterey Jack cheese. Place in oven and bake for 350 degrees F for 10-12 minutes or until the cheese is melted. Top with sour cream and green onions or leave these ingredients in small side dishes for guests to add themselves.

Sloppy Joe Nachos (serves 6)


1-pound ground beef

1 can (12-25 oz) sloppy joe sauce

1 package (12 oz) tortilla chips

¾ cup cheddar cheese

¼ cup sliced ripe olives (optional)


1)    In a large skillet, cook beef on medium heat until browned.

2)    Add sloppy joe sauce to skillet. Mix together with the meat and cook, uncovered, for 5 minutes.

3)    Layer tortilla chips onto a serving platter.

4)    Top with meat mixture, cheese and olives.

Pork and Bean Nachos (serves 4)


1 bag (12 oz) tortilla chips

2 sweet or hot Italian sausages

1 can red beans

1 cup shredded Mozzarella cheese


Preheat oven to 350 decrees F. Crumble sausages into skillet and cook until no longer pink. Drain and rinse beans and add to skillet with sausage. Cook until hot. Pile chips onto baking sheet. Add pork and bean mixture to chips. Bake for about 7 minutes or until cheese is melted.

Some people say you can’t eat Nachos every day of the week. But I believe I just listed 7 different kinds of nachos, so yes you can…

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