5-Star Nachos Recipe | Kitchen Infinity Recipes

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To make the perfect 5-Star Nachos we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 2 hr 5 min. This 5-Star Nachos will produce enough food for 4 to 6 servings.

Depending on your culture or family tradition there can be multiple variations for making this 5-Star Nachos recipe. Once you've read through and familiarize yourself with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We've included a list of potential cookware or bakeware items below that might be necessary for this 5-Star Nachos recipe.

5-Star Nachos Ingredients

  • One 12-ounce bag yellow corn tortilla chips
  • Sunny's 5-Star Nacho Meat, recipe follows
  • Anne Burrell's Pickled Onions, recipe follows
  • Jeff's Nacho Cheese Sauce, recipe follows
  • Geoffrey's Grilled Shishito Peppers, recipe follows
  • One 8-ounce container Mexican crema
  • 1 avocado, cubed
  • Fresh cilantro leaves, for garnish
  • 8 ounces Mexican chorizo, casing removed
  • 1 tablespoon olive oil
  • 8 ounces (80/20) ground beef chuck
  • 1/4 cup chopped white onions
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 cup red wine vinegar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon sugar
  • 2 to 3 really good shots hot sauce, such as Tabasco
  • 1 red onion, sliced into very thin rings
  • Three 14.5-ounce cans evaporated milk
  • 12 ounces sharp Cheddar, grated
  • 12 ounces Monterey Jack, grated
  • 3 tablespoons cornstarch
  • 2 tablespoons chipotle in adobo, sauce only
  • Kosher salt and freshly ground black pepper
  • 2 cups shishito peppers
  • Extra-virgin olive oil, for drizzling
  • Kosher or flaky sea salt
  • Togarashi spice, for seasoning
  • Toasted sesame oil, for drizzling

5-Star Nachos Directions

  1. Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
  2. Place the chorizo in a mini chop and blitz to break down.
  3. Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
  4. Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
  5. Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
  6. Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
  7. Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.

Recipe Categories

  • Chorizo : Chorizo (/tʃəˈriːzoʊ, -soʊ/, from Spanish [tʃoˈɾiθo]; similar to but distinct from Portuguese chouriço [ʃo(w)ˈɾisu]; Konkani: शुरीछु [ʃuˈɾit͡ʃʰu]) is a type of pork sausage originating from the Iberian Peninsula.
    In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).
    Chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.
  • Sausage Recipes
  • Appetizer : An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.
    Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

Potential cookware or bakeware items for your recipe

Below are cookware or bakeware items that might be needed for this 5-Star Nachos recipe or similar recipes. If certain kitchen tools don't apply, then simply skip to the next one.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
Chef Antonio

Chef Antonio

Chef Antonio has deep family roots in Italy. He spent summers living in Rome with his nona which developed his passion for cooking and expertise in preparing traditional Italian dishes. Antonio has two girls, one boy and a dog that he loves to cook for daily!

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