Nachos. Need I say more?
Okay, fine, I’ll say more. I could eat these nachos at any time of day.
Even for breakfast.
I keep a list of recipe ideas in a spreadsheet, and I had jotted down “mushroom chipotle nachos” a while back. I promptly forgot about the idea (which is why I have the spreadsheet…) until recently, when I was making a menu for the week.
When I saw it on there, a light flipped on in my head. I thought it was the most brilliant idea I’d ever had.
And I was right.
These are not simple nachos. If you’re the kind of person who only likes the nachos with the yellow goop on top, then this recipe is probably not for you. But if you like mushrooms, peppers, tomatoes, chips, and CHEESE all in one bite, carry on.
I’m really not entirely sure how I pulled it off, but at the very same time, these nachos taste like something you’d get from a gourmet restaurant AND something you guiltily pleasure-eat at home when no one is looking. Refined comfort food at its best.
So, you start with a fresh, homemade salsa. It’s really simple, just some tomatoes, red onion, cilantro, and jalapeno. Add a squeeze of lemon (or lime, if that’s your preference) and you’re golden.
Then the fun starts.
You’ll cook some onions, then mix in a bunch of garlic and chopped chipotle peppers in adobo.
If you’ve never had chipotle peppers in adobo sauce, you are seriously missing out. You can find them at nearly any grocery store, probably near where they stock the dried beans and tortillas.
Other brands might exist, but this is the one I always reach for. You can even buy them on Amazon.
You’ll usually only use 1 or 2 peppers at a time, so the rest can often go to waste. But here’s a tip: they freeze really well!
Just set a piece of parchment on a baking sheet, then lay the peppers out individually, separated by about an inch. Freeze them for a few hours, then toss them in a zip-top bag and use as needed.
The sauce is incredibly delicious and serves as an ingredient in and of itself, so you can save that as well. Just freeze it in ice cube trays.
OH. And always wear gloves when handling them. The adobo sauce is pretty gnarly and will stain anything it comes in contact with – including your fingers.
ANYWAY, back to the recipe. You also cook some mushrooms (like, a lot of mushrooms) until they release their juices and the liquid is mostly evaporated. Add some MORE chipotles in adobe, and we’re (just about) in business.
Next is the assembly phase, which is always a little bit of a tricky business when you’re working with a tower of something as likely to topple as tortilla chips, but you can do it. Finish with some cheese (okay, a lot of cheese) and then bake for just 5 minutes.
I you ask me, it feels like all the hard work you ever did in your life is rewarded right here with a pile of mushroom chipotle nachos. They are SO GOOD.
When we were eating these for dinner (our whole meal may or may not have consisted of these…) I couldn’t stop talking to AJ about how good they were. Of course, he was too busy eating to respond.
These are far and away the best nachos I’ve ever had, slightly smoky with a bit of umami, all sorts of cheesy, and crisp as a chip can be. I really can’t think of any better way to celebrate the amazingness that is nachos.
This recipe should only take you 30 minutes to make, which means it’s a killer weeknight meal. That is, if you’re okay with eating nachos for dinner. Which is not a shameful thing to do at all. I’m giving you permission.
In fact, I think it’s a rather good thing to do. So do it. I won’t judge.Print
These nachos are the perfect combination of restaurant gourmet and classic comfort. Smoky, cheesy, and delicious.
- Cooking oil spray
- 10 oz cherry tomatoes, sliced
- 2 Tbsp minced red onion
- 1 Tbsp minced jalapeno (seeds removed for more mild version)
- 1/4 cup chopped cilantro
- Juice of 1/2 lemon (or lime)
- 20 oz sliced mushrooms
- 1 medium yellow onion, sliced
- 2 chipotle peppers in adobo, chopped, divided
- 2 cloves garlic, minced
- 1 Tbsp + 2 tsp olive oil, divided
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded sharp white cheddar cheese
- 5 oz tortilla chips (a few good handfuls)
- Preheat your oven to 425ºF and grease a baking sheet.
- Combine the tomatoes, onion, jalapeno, cilantro, and lemon juice in a medium bowl. Add a pinch of salt and toss.
- Place a large skillet over medium heat. Add the mushrooms and cook, stirring often, until they release their juices. Turn the heat down to medium-low and let simmer until almost all the liquid has evaporated. Add half the chopped chipotle peppers and a pinch of salt, and stir to distribute.
- While the mushrooms cook down, coat another skillet with 2 tsp olive oil and place over medium-high heat. Add the sliced onion and cook, stirring occasionally, until the onions are browned.
- Mix the remaining chipotles with the minced garlic and the remaining tablespoon of oil. Mix with a fork, then add to the onions. Cook for another minute or so, stirring constantly, then remove from the heat.
- Combine the mozzarella and cheddar cheese in a bowl.
- Make a pile of tortilla chips on the baking sheet, then top with half the onions, then half the mushrooms. Add some of the tomato salsa, then half the cheese. Repeat with the remaining onions, mushrooms, tomatoes, and cheese.
- Bake for about 5 minutes, until the cheese is melted. Serve immediately.
Keywords: nachos, mushroom, chipotle, cheese
Whether you’re enjoying a full-nacho dinner with your sweetie, sharing these with friends on movie night, or adding them to a potluck spread on game day, this super tasty app is over the top delicious.
If you’re looking for a cocktail to pair with your chips, check out our round up of super sippable mojito recipes. And while you’re at it, give our full archive of Mexican and Tex-Mex dishes a gander.
What’s your favorite excuse to make homemade nachos? Share your stories with us in the comments below, and give this recipe a five-star rating if you loved it!
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Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photo via Embasa. Originally published on October 7th, 2015. Last updated: July 13, 2018 at 16:16 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).