What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.
, and you have just about everything you'd need to put a big plate of nachos together.
Including both types of cheese is also my little nod to two critical moments in the history of nachos. First, their invention in the 1940s, when a Mexican maître d' named Ignacio "Nacho" Anaya threw together tortilla chips, jalapeños, and melted Wisconsin cheddar to feed a bunch of Texas army wives; and second, the cheese-sauced baseball-stadium version created by Frank Liberto in the 1970s, a development that helped launch nachos onto the national stage.
The sour cream, though, shouldn't be left out—it's thick and tangy, and it brings a cooling effect to counter the spicy and hot ingredients. The key is to serve the sour cream as an optional dip in the middle of the nacho pile, which I'll explain next.My third realization came courtesy of my nacho-research companions.
Now, one way to solve this is to meticulously build each tortilla chip individually. That can be good in some situations, but it's way too involved and precious for a big platter of fully loaded, bar-style nachos like these—plus, I think there's something to be said for the pleasures of hunting for particularly well-topped chips.
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