Last weekend, I made the best nachos in the whole damn world! Now, I’ve eaten a hell of a lot of nachos in my time but these are hands down the absolute best ones I have ever had. They were so great that we devoured the pan in minutes and quickly set to making a second batch. They start off with a layer of hand fried tortilla chips, then they are topped with my delicious homemade salsa, next I poured on my beautiful queso sauce, then sprinkled them with crispy bacon, more cheese and chunks of avocado. After they were baked in the oven I then topped them off with more guacamole and sour cream. Pure foodgasms all around, they will definitely be one to go into my foodie hall of fame, and I shall pull them out at any time I need to convince someone to do something they don’t want to do (Mwa ha ha ha).

6 White Tortillas
500ml of soy bean oil for frying
400g of tomatoes
3 spring onions
2 green chilies (I used the mild version, but you can adjust the heat to suit yourself)
1 handful of cilantro (고수)
2 cloves of garlic
1 teaspoon of sugar
1 teaspoon of enchilada seasoning
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of Sriracha
Salt & Pepper to taste
Queso Dip
150g of cheddar
150g of cream cheese
200ml of milk
1 tablespoons of flour
1 tablespoon of butter
A few drops of Worcestershire sauce
Salt & Pepper to taste
1/2 an avocado
5 rashers of bacon
150g of grated cheese


1. To make the tortilla chips heat your oil to around 180 degrees Celsius and cut your tortilla into triangles. Fry the chips in the oil in small batches for about a minute on each side until they are lightly golden, then strain and repeat until they are all cooked and lightly sprinkle with salt. You can of course use store bought chips, but these are the best nachos in the world and having self fried ones really makes a big difference.

2. Make the salsa by finely chopping the tomatoes, chillies, spring onions, cilantro, and garlic. Then mix together in a bowl along with the oil, Sriracha, balsamic vinegar, sugar, salt, pepper, and enchilada seasoning. Taste and adjust the seasoning if your mind isn’t blown.

3. To make the queso sauce heat the milk in a saucepan until it is getting warm, then add the cheese and stir until it has melted. Once the cheese has melted add the butter and flour and keep stirring, there should be no lumps because the fat in the sauce will prevent it. When the sauce is bubbling season with the salt, pepper, and Worcestershire sauce.

4. Heat your oven to 190 degrees Celsius and cook the bacon for 10-15 minutes until very crispy, then break into shards. While the bacon is cooking chop your avocado. When everything is ready assemble the the nachos by placing the chips onto your oven tray then top with as much of the salsa as you like, then the queso sauce, then the grated cheese, bacon, and avocado. Cook for about 10 minutes, just long enough so the grated cheese is melted. You can serve them just as they are, or with extra guacamole and sour cream if you are feeling extra extravagant, which I almost always am. Voilà the best nachos in the whole damn world.





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