Après Ski Nachos

There are occasions that call for fancy, over the top, loaded nachos - and then there’s the après ski version. Après nachos need to be delicious, warm, cheesy, and served with a sauce that is unbeatable. These are so easy and so perfect when your fingers are cold and your toes are numb.

There are three tips to making the perfect nacho:

You have to grate the cheese yourself. The pre-grated has potato starch on it and it won’t melt properly.
Make one thin layer on nachos on a baking sheet lined with parchment. When they come out, quickly layer the nachos on top of each other to serve.
You need the perfect sauce. Here is that perfect sauce. Serve with hot sauce + Cilantro Lime sauce.

Topping options are obviously endless. The toppings I used here are the ones I had on hand - and are the ones I basically always have on hand. Cans of beans and cans of olives go a long way to making nachos feel packed full of something.

If I have leftover chicken or steak - they are going on top too - but not before I toss them in some taco seasoning first. It’s dramatic the improvement to leftover meats when you toss them in a little seasoning before they head onto the top of the nachos.