Cheese Nachos Recipe From Guy Fieri | Recipe
Daniel Santos Guy Fieri shares the recipe for his Super Melty Cheese sauce, plus his best nacho-making tips:
• "Find a nice big crunchy tortilla chip that can survive the Super Melty Cheese," Guy says—he's a big believer in frying up flour tortillas for homemade chips!
• Shred the cheese yourself: "They coat pre-shredded cheese so fresh grating is key so the cheese doesn't coagulate," Guy says.
• Use achiote paste in your meat topping: "It puts that great beautiful red hue in the meat that we love so much," Guy says. "Chop it nice and fine so it evenly disperses."
• Puree half the beans, and leave the rest whole: "That way you get the nice silky texture for some creaminess and some chunky. And season the beans! Use chorizo, soy chorizo, onions, garlic, all that good stuff."
• Don't rush the cheese sauce, or else it will ball up on you. "Cook it nice and slow, and stir it a lot."
• If you use jalapeños, soak them in water to remove some of the heat.
• Make a quick and easy salsa rojo by roasting tomatoes with onions, garlic and cilantro, then pureeing it.
• For an easy crema, whip sour cream with an immersion blender and a little milk.