Individual Nachos | Dishin & Dishes

Inidividiual Nacho Recipe



Have you ever tried to pull nachos off of a large platter and ended up with bare chips or just a little bit of gooey cheese?  You just feel…..robbed!  I love the idea of individual nachos.  They are so easy to scoop right off the baking tray and they also have the perfect amount of toppings for each person.

Oh, and they are so easy to make!  For a game day, Super Bowl party, or other get-together, these would be really fun! Being the black bean lover that I am, I kept my version to beans, but you could put out shredded chicken taco meat sautéed with taco seasoning or even ground beef, etc. and have a nacho bar where folks could make their own, then simply bake them all at once!

Just make sure and pop them in the oven right before you intend to serve them so they are warm and gooey and wonderful!

First off – I started by making a simple pico de gallo. You can find that recipe here (I also added it into the final printable recipe below).  Seriously, go thru the simple effort of making this – it adds WONDERS to your nachos and makes them so fresh and yummy! And if you have leftover after making the nachos, just put it out in a bowl with some tortilla chips for a wonderful salsa fresca (fresh salsa). Your guests will love it!

pico de gallo recipe 2

Also, after trying both round and triangular chips, I prefer to make these using the rounder, flatter-type chips as they overlap better.

Take a sheet pan and overlap about 8-10 chips.

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Open a can of black beans. (One 15 oz. can makes two pans of nachos with six servings on each pan). Man, I’ve been out of high school for quite a while but I totally think that equals twelve servings.


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Rinse all that yucky canning liquid off of them.

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Drain them and then sprinkle about one to two tablespoons over each set of chips.

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Next grate up some Monterrey jack cheese. In a pinch you can buy the pre-packaged stuff but fresh, grated soft cheese is so much better!

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I like to do mine in the food processor – it’s so quick!

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Sprinkle a good helping over the chips and beans.  Again I am using one to two tablespoons.

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Then pop them in the oven and bake at 350º for about 6-8 minutes or until the cheese is fully melted.

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Take them out and resist the urge to gobble them up right now!

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Spoon a tablespoon of pico over top of them.

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SWOON! But we’re not done yet!

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At this point use a large spatula to remove to individual plates or let everyone grab their own!

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And make sure you put out some guacamole and sour cream for topping them!

individual nachos recipe

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I have to confess that Mr. Wonderful and I tested these this week and ate all 6 portions ourselves off of the first tray.

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Other toppings for individual nachos or a nacho bar could include:

* Shredded chicken, chopped grilled shrimp or ground beef sautéed with taco seasoning
* refried or pinto beans
* sliced lime wedges
* sliced black olives
* shredded lettuce
* sliced pickled jalapeno
* salsa

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Individual Nachos



Recipe type: appetizer

  • 4 roma tomatoes, chopped fine
  • 1 small yellow onion, chopped fine
  • 1 jalapeno, seeds and ribs removed
  • 2 T. chopped cilantro
  • ½ medium lime, juiced
  • ½ t. salt
  • ¼ t. pepper
  • 1 pound bag flat round tortilla chips
  • 1 15 oz. can black beans
  • 2 c. shredded Monterrey Jack cheese
  • 1 c. sour cream
  • 1 c. guacamole
  • Shredded chicken, chopped grilled shrimp or ground beef sautéed with taco seasoning
  • refried or pinto beans
  • sliced lime wedges
  • sliced black olives
  • shredded lettuce
  • sliced pickled jalapenos
  • salsa
  1. Preheat oven to 350º
  2. Make the Pico – mix all ingredients together in a bowl
  3. Make the nachos – layer 8-10 chips with sides overlapping on a baking sheet
  4. Sprinkle each individual nacho cluster with 1-2 T. black beans
  5. Sprinkle each individual nacho cluster with 1-2 T. cheese
  6. Bake for 6-8 minutes until cheese is fully melted
  7. Removed and using large spatula, remove to individual plates
  8. Serve with sour cream and guacamole


Whether you set up a nacho bar or make these for the Super Bowl as a mass-production, you’re sure to enjoy these babies! Happy nacho eating!

See what other great food bloggers are making for Super Bowl week in Food Network’s Comfort Food Fest!
Feed Me Phoebe: Healthy French Onion Dip with Leeks and Shallots
The Heritage Cook: Chipotle Black Bean Dip
Creative Culinary: Kahlua, Walnut and Brown Sugar Baked Brie
Dishing with Divya: Boiled Peanuts Hummus
TasteBook: Everything Bagel Dip
In Jennie’s Kitchen: Hummus, 4 Ways
The Mediterranean Dish: 11 Game-Day Recipes with a Mediterranean Twist
Dishin & Dishes: Individual Nachos with Pico De Gallo
The Mom 100: Warm Jalapeno Popper Dip
Healthy Eats: 5 Lower-Fat Dips for Game Day
Napa Farmhouse 1885: Artichoke & Olive Dip
Red or Green: BBQ Dip With Roasted Vegetables
Taste with the Eyes: Favorite Dish on the Super Bowl Buffet, Guaranteed
FN Dish: 6 Game-Day Favorites That Are Even Better As Dips


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Pico De Gallo (Fresh Salsa)

pico de gallo recipe 3


Pico de gallo is one of those delicious little additions that really brightens up recipes.

I used to dislike plain ol’ Mexican rice and beans at restaurants until I discovered pico de gallo. After I tossed some on top of my rice and beans, they were transformed into something fresh. Mix them together and scoop up a bite with a tortilla chip? I could just eat that now instead of ordering a main dish!

I have played around with making pico, and find this ratio of tomatoes to onion and jalapeno to be the best for us. Depending on the level of heat you like, you’ll want to adjust according to your taste-buds.

Like more heat? Add more jalapeno or leave in the seeds and ribs. Not a cilantro fan?  Reduce your addition to a tablespoon. Love lime? Add more! Let me show you how I like it.

Chop up four roma tomatoes into small pieces.

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Also chop up one small onion (or half of a larger one) into the same size pieces. Uniformity is important in pico! I’m not even kidding.

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Add these into a bowl.

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Now scrape the seeds and ribs from one large jalapeno and slice it into strips long ways and then cut across them the other way to make small pieces. Removing the seeds and ribs gives you plenty of jalapeno subtle heat without the mouth-scorcher heat.

chop jalapeno collage

Add them into the bowl as well.

Now chop up about 3/4 cup of loosely-packed cilantro. When you’re done you’re going to end up with about 2-3 tablespoons of cilantro. I love the stuff so I’m probably closer to 3.

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Add this into the bowl along with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

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Squeeze about a tablespoon of lime over top.

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I use about 1/2 of a medium lime.

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And mix it all up.

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If you’re making guacamole, just add a few tablespoons of this to three or four avocados, add some garlic powder and voila! Guacamole!

Some great ways to use pico de gallo:

  • top fish tacos or other tacos with it
  • brighten up creamy dishes with it like alfredo sauce or mac n cheese
  • Warm a can of black beans and add before serving for a great Mexican side dish
  • top baked potatoes with it and light sour cream instead of butter
  • Top quesadillas with it
  • Stir it into scrambled eggs or top omelets

This week I’m making it to top individual nachos for a Super Bowl recipe. Stay tuned for the recipe!

Pico De Gallo



  • 4 roma tomatoes
  • 1 small yellow onion
  • 1 large jalepeno
  • 1 cup loosely packed cilantro
  • ½ medium lime
  • ½ t. salt
  • ¼ t. black pepper
  1. Chop tomatoes and onions in small, like-sized pieces
  2. Remove stems and ribs from jalapenos (or leave in if you like it hot!)
  3. Chop jalapenos into small sized pieces
  4. Add all to medium bowl
  5. Chop cilantro and add 2-3 tablespoons to bowl
  6. Squeeze lime over all
  7. Add salt and pepper and mix all together
  8. Will last for up to days. The tomatoes tend to break down after that.


how to make pico de gallo


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