Nachos are a beloved dish that originated in Mexico and have become a popular snack or appetiser all over the world. This tasty Tex-Mex dish typically consists of tortilla chips covered in cheese and topped with a variety of other ingredients. In this post, we’ll explore the history of nachos and tell you about the best cheeses to melt on top.
SEE ALSO: Discover our list of the most iconic cheese dishes from around the world →
History of nachos
Before nachos became a worldwide favourite, they had humble beginnings in Piedras Negras. This small town lies near the border between Mexico and Texas and was the home of a local chef called Ignacio Anaya.
As the story goes, Anaya was working at the Victory Club, a popular restaurant in Piedras Negras, when a group of US military wives came in looking for a snack.
Anaya had to think fast and, using what he had on hand, he created a dish that would become legendary.
Effectively, he took some tortilla chips, added grated cheese, and heated them up until the cheese melted. Then, he topped the chips with sliced jalapeños and served the dish to the customers. When asked what the dish was called, Anaya simply replied, “Nacho’s Especiales”, after his own nickname (Nacho is short for Ignacio).
Unsurprisingly, the dish became an instant hit and soon spread across the border to the United States, where it gained popularity in Texas and eventually throughout the country.
Today, nachos can be found in many variations and with a wide range of toppings, but they all owe their origins to Ignacio Anaya’s simple and delicious creation.
What are the best toppings for nachos?
Of course, the most important topping is cheese, but we’ll get back to that a little bit later. So, in addition to cheese, there are countless topping options for nachos. And we’ve rounded up some of our favourites below:
- Jalapeños – For a spicy kick, add fresh slices for crunch or pickled ones for tangy heat.
- Salsa – A tangy, fresh addition. Choose classic red, smoky chipotle, or vibrant verde for a zesty burst of flavour.
- Guacamole – Creamy avocado goodness that adds a smooth, buttery contrast to the bold nacho flavours.
- Sour cream – Cool and refreshing, it balances the heat from spicy toppings and adds a rich, creamy texture.
- Black beans – Protein-packed and earthy, black beans add heartiness and a satisfying texture to your nachos.
- Pico de Gallo – A fresh mix of tomatoes, onions, cilantro, and lime juice that adds vibrant colour and a zesty crunch.
- Shredded lettuce – Crisp and refreshing, lettuce provides a light, crunchy balance to the heavier, cheesy toppings.
- Ground beef or shredded chicken – Add a savoury, meaty layer with seasoned ground beef or tender shredded chicken for a hearty twist.
- Diced onions – Raw onions bring sharpness and crunch, while sautéed ones offer a sweeter, mellow flavour.
- Cilantro (coriander) – A sprinkle of cilantro adds bright, citrusy notes that tie all the flavours together.
Now that we’ve got that out of the way, let’s talk cheese.
How to choose your cheese
Choosing the right cheese for nachos can be a matter of personal preference, but there are definitely a few factors to consider when making your decision.
Flavour
Firstly, consider the flavour profile you’re going for. Do you want a mild, creamy flavour or something with a little more bite?
If you’re looking for a milder cheese, then a young Cheddar, Colby or Monterey Jack might be a good choice.On the other hand, for a little bit more heat or spice, go for Pepper Jack or Gorgonzola.
Texture
Next, consider the texture of the cheese. Unsurprisingly, you want a cheese that melts well and is easy to distribute evenly over the chips. Soft, creamy cheeses like Queso Blanco and Asadero are good choices, as are firmer, grated cheeses like Cotija and Gouda.
Other ingredients
Finally, consider the other ingredients in your nachos. If you’re using a lot of spicy toppings like jalapeños or chilli powder, then you might want to choose a milder cheese to balance out the heat.
Similarly, if you’re using ingredients with strong flavours like bacon or salsa, then you might want to choose a cheese with a more subtle flavour.
Ultimately, the best cheese for your nachos will depend on your personal taste and the other ingredients you’re using. Don’t be afraid to experiment and try different cheeses until you find the perfect one for your nacho recipe!
Our top 10 cheeses to melt on top of your nachos
Our selection will cover a range of flavours and textures. While you can certainly focus on only one cheese, we recommend mixing two or more cheeses. By doing this, you will elevate your nachos with more complex flavours, melt and crunch!
1. Queso Blanco
Unsurprisingly, we start our list with a Mexican cheese. Queso Blanco, which translates to “white cheese” in Spanish, is a fresh cheese that originated in Spain and is commonly found in many Central and South American countries, including Mexico and Puerto Rico. Around the world, it is also known as Queso Fresco (fresh cheese).
Queso Blanco is typically mild and slightly tangy in flavour, with a slightly savoury taste. It has a slightly grainy texture that is similar to Feta, but it is softer and less crumbly. As you’ve probably guessed, this cheese is often used as a topping for salads, tacos, nachos and other dishes.
2. Cheddar
Originally from Somerset, England, Cheddar has grown in popularity worldwide to become the world’s most popular cheese. Unsurprisingly, the flavour and texture of Cheddar varies depending on its age, rind and maturation environment.
Young cheeses are very mild, creamy and smooth. Also, their texture is slightly buttery, moist and very meltable. Because of this, they tend to be the best choice for your nachos.
3. Oaxaca
Our second popular Mexican cheese on the list is Oaxaca. Also known as Quesillo (little cheese), this pasta filata cheese originates from the Oaxaca region of Mexico. This cheese is made from cow’s milk and has a distinct, stretchy texture that makes it a popular choice for use in a variety of Mexican dishes.
Oaxaca cheese has a mild and slightly tangy flavour, with a creamy, buttery taste that is similar to Mozzarella. Furthermore, its texture is unique and distinctive, with long, thin strands of cheese that separate when pulled apart.
This cheese is often used in dishes such as quesadillas, nachos, and tacos, and it is also a popular ingredient in traditional Mexican soups and stews.
4. Asadero
Asadero cheese is a semi-soft, Mexican cheese that is made from cow’s milk. It is a popular cheese in Mexican cuisine and is often used in dishes such as quesadillas, chiles rellenos and nachos. Also known as Azadero, this cheese’s name translates to “grilling cheese”.
Overall, Queso Asadero has a mild, buttery flavour with a slightly tangy taste. Moreover, its texture is soft and smooth and melts to produce a creamy and gooey consistency. Because of this, Mexicans like to slice, crumble or grate Asadero on top of a number of local dishes.
5. Cotija
Our final Mexican cheese on this list might just be the most spectacular one! Cotija is a hard, crumbly cow’s milk cheese that is similar in texture and flavour to Parmesan cheese. Actually, the cheese gets its name from the town of Cotija in the state of Michoacán, Mexico where it originated.
Cotija cheese is commonly used in Mexican cuisine, particularly as a topping for dishes such as tacos, tostadas, and nachos. There are two types of Cotija cheese available: Cotija Fresco, which is a younger cheese with a milder flavour and crumbly texture. And Cotija Añejo, which is aged longer and has a stronger flavour and firmer texture.
Depending on the flavour you’re aiming for, you can choose either version for your nachos.
6. Mozzarella
Next we have America’s favourite cheese and there’s lots to love about Mozzarella. This traditional Italian pasta filata cheese is readily available from almost anywhere in the world. Both Buffalo Mozzarella and Fior di Latte (the cow’s milk version) have got a subtle milky flavour.
But where they truly excel is in the texture department. Indeed, apply a bit of heat and Mozzarella becomes a dreamy, stretchy mess that will give you the perfect topping!
7. Monterey Jack
Another American favourite is Monterey Jack. While there are many versions of this cheese, including Pepper Jack and Dry Jack, a young Monterey Jack will be most suited for nachos.
The reason for this is the combination of subtle flavours and a high moisture level. Indeed, the extra moisture means that the young cheese melts more spectacularly and will achieve a cheese pull comparable to Mozzarella.
Having said that, if you want a little bit of a kick on your nachos, you can also choose a young Pepper Jack.
8. Colby
Colby cheese is a semi-hard, cow’s milk cheese that originated in Colby, Wisconsin in the United States. It was first produced in 1885 by Joseph Steinwand who blended the techniques used to make Cheddar and Swiss cheeses.
Overall, Colby has a smooth and creamy texture that is similar to Cheddar but is softer and less crumbly. Moreover, its mild and slightly sweet flavour, with a tangy aftertaste, make it a versatile cheese that can be used in a variety of dishes.
9. Aged Gouda
This pressed uncooked cheese is easily the Netherlands’ most famous export. Gouda comes from the area surrounding the town of Gouda, Southwest of Amsterdam.
Our pick as a nachos topping is a 24-month matured cheese such as the pictured L’Amuse Signature Gouda. Even though this aged cheese has a low moisture content, it still melts in your mouth.
Moreover, its flavour is incredibly complex and includes notes of salted caramel and roasted hazelnuts. Combine this Gouda with a savoury Cheddar or Monterey Jack for a more balanced topping.
10. Gorgonzola Piccante
To wrap up our list of the best cheeses for nachos, we have one of Italy’s best. Gorgonzola is a blue cheese that finds its roots in the small Italian town of Gorgonzola. Gorgonzola is available as a young sweet version (Dolce) and an aged spicy cheese called Piccante.
Our pick for nachos is the slightly more mature and spicy Gorgonzola Piccante. And our advice here is to crumble the blue cheese on top of your nachos. Without a doubt, this spectacular Italian blue will add a little spiciness to your dish and playfully contrast a milder cheese like Mozzarella or Oaxaca with a more savoury and complex flavour palette.
Nachos FAQs
Let’s finish up our guide to cheese and nachos with some of your most frequently asked questions.
Can I use more than one cheese to top my nachos?
Actually, this is more than okay, it is recommended. You can get the perfect balance of flavour and texture by combining up to three different types of cheeses.
Can I use pre-shredded cheese for nachos?
Pre-shredded cheese can be convenient, but it may not melt as well as freshly grated cheese. To get the best results, it’s recommended to shred your own cheese or buy a block of cheese and grate it yourself.
Can I use plant-based cheese for nachos?
Yes, there are several types of vegan cheese available that can be used in nachos, including almond-based, soy-based, and cashew-based cheeses.
However, it’s important to note that vegan cheese may not melt in the same way as dairy-based cheese, so you may need to experiment with different brands to find the best option.
How much cheese should I use for nachos?
The amount of cheese you should use for nachos depends on the size of the dish you’re making and how cheesy you want your nachos to be. As a general rule of thumb, you’ll need about 180 g (6 ounces) of cheese per 360 g (12 ounces) of tortilla chips.
How do I prevent the cheese from getting hard and rubbery on top of the nachos?
To prevent the cheese from getting hard and rubbery on top of the nachos, it’s important to make sure the cheese is evenly distributed and not piled too thickly on top of the chips. Also, you can try adding a small amount of milk or cream to the cheese to help it melt more smoothly.
Additionally, it’s a good idea to bake the nachos in the oven at a lower temperature for a longer time to ensure the cheese melts evenly.
Conclusion: choose the right cheese
Thank you for reading our post on cheese for nachos. As you can see, choosing the right cheese for nachos can make all the difference in the taste and texture of your dish. Whether you prefer a mild, creamy cheese or something with a bit more heat, there are plenty of options to choose from.
Some of the most popular choices include Cheddar, Monterey Jack and Oaxaca, while other cheeses like Gouda and Gorgonzola can add a unique twist to your recipe. Now tell me, what’s your favourite cheese to use when making nachos? Leave a comment below.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
