The key to making amazing nachos is not what you would expect, the secret is… less is more. I learned this from my brother’s high school girlfriend, and I’ve been a master nacho maker since.
There are three main components to nachos. If you can master the ratio of those three things, you are golden.
THE FIRST is the chip. You want one layer of chips placed evenly over the plate. This is important because if you pile them high, you will end up with too many chips and not enough good stuff.
THE SECOND is the salsa. DO NOT DUMP! This is a spoon and drizzle situation. You don’t want too much salsa or the chips will get soggy.
THE THIRD and perhaps my favorite, the cheese. The cheese requires a nice, even layer over the whole plate. Don’t pile high, but make sure that every chip is covered.
After you’ve mastered these 3 steps, you can gently place additional toppings on your nachos. If you want to pile them high, just keep making the exact same layers on top of each other.
While I’m not a fan of cooking with the microwave, I find two minutes in there (for one layer) gives the perfect amount of melty, gooey, deliciousness.
Now this may sound like a lot of effort and care to go into a plate of microwave nachos, but I promise they will be the best nachos you’ve made at home.