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Here’s the ultimate life question: Are you team popcorn or team nachos? Or perhaps team both? I looove going to the cinema and a crucial part of the cinematic experience for me is the nachos and cheese combo. Normally, I finish the whole thing before the movie even starts. Sometimes, I feel like doing a ‘cinema’ day in the comfort of my home. Or what I like to call; Netflix-and-binge (That should totally be a thing). And that’s when this homemade nachos and cheese dip recipe finds its time to shine!

It’s also ideal for serving to guests when you’re hosting a small get-together or party. It’s received very enthusiastically, and it’s gone before the cheese dip has time to get cold. Bonus: You can make around five times the cinema portion for the same price. Not to mention, they taste so much better. Especially the cheese dip! The cinema version (although I still love it) has a bit of an artificial texture and flavour. These homemade nachos are perfectly spiced and crispy, and the dip makes it the ultimate combo.

So, how does one make homemade nachos? By baking corn tortillas. It’s beyond easy and simple!

Here’s some tips:

• Brush them with oil AND butter! I tested butter vs oil. The butter-only batch had a nicer colour but wasn’t as crisp. The oil-only batch was crispy and tastier but dull-looking. So, I mixed them together and used both – perfect!
• Sprinkle very lightly with the salt and spices. It is better to add more spice after baking so you can taste-test and gauge heat level. In my first batch, I over-spiced before baking and couldn’t adjust afterwards.
• You can customize my cheese dip recipe as you like, but I find these 2 cheese combos work best for that familiar nacho cheese dip. Another option is to substitute some of the cheddar for queso.

As always, let me know if you make them, I’d love to see!

Happy Netflix-and-bingeing,

Kim x

Yield: 5 servings

Homemade Nachos & Cheese Recipe

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Cinema-style nachos and cheese, but better! These homemade nachos are perfectly spiced and crispy, and the dip has the ultimate blend of cheeses.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Nachos

• 5 corn tortillas, 7" diameter
• 1 tbsp butter, melted
• 4 tbsp olive oil
• 1 tsp salt
• 1 tsp paprika
• 1 tsp chili or cayenne
• 1 tsp turmeric
• 1 tsp garlic powder

Cheese Dip

• 2 tbsp butter, melted
• 2 tbsp cornflour
• 3/4 cup milk of choice
• 75g red leceister, grated
• 75g mature cheddar, grated
• spring onions, to garnish

Instructions

1. Preheat oven to 190°c. Line a baking sheet with parchment paper. Slice each corn tortilla into 8 equal triangles to get 40 large nachos.
2. Melt the butter and mix it with the olive oil. Brush each tortilla piece with the butter/oil mixture on both sides. Mix the salt and spices together. Sprinkle the tortilla pieces with half of the spice mixture.
3. Place in the baking sheet in a single layer. Cook in the middle shelf for 10 minutes. Let cool on a cooling rack. They will crisp up as they cool. Taste and sprinkle more spice according to your desired heat.
4. In a pan, on low-medium heat, melt the butter. Add the cornflour and whisk together until there are no lumps. Pour in the milk and whisk again until thick and creamy. Stir in the cheese until everything is melted and incorporated.
5. Pour the cheese dip into a serving bowl and garnish with spring onions. Serve the nachos in a plate with the cheese dip on the side. Enjoy!

Notes

• Store the nachos in an airtight container at room temperature and the cheese dip in the fridge.
• You can dip the tortilla pieces into the butter/oil mixture instead of brushing.
• The nachos will continue to crisp after being taken out of the oven. Once cool, they should snap, not bend.
• If they bend, bake them for a few more minutes.
• Sprinkle the spices in two separate steps to taste and gauge the heat level.
• The cheese dip firms up in the fridge. Reheat in the microwave or on the stove top to melt again.