Build Your Own Nacho Bar

Cook’s Notes: We’re having a nacho party at work for Cinco de Mayo, and here’s the list of items we used for the potluck sign-up sheet. Sara Moulton recommends that you “set out small disposable metal pie plates” for guests to build their nacho plates on. They can be heated in the oven to melt the cheese as needed. A nacho bar is also a great buffet for sporting events.

Several Internet sites have lists of nacho fixings, which I grouped and sorted into categories.

See also Nacho Bar for 100 People.

 

Chips:
A variety of tortilla chips (white corn, yellow corn, blue corn, or multigrain)

Cheese:
Shredded Monterey jack cheese
Other shredded cheese
Queso dip kept hot in a chafing stand or crock-pot

Beans:
Black beans
Pinto beans, simmered in cumin and onion
Refried bean dip

Meat:
Chili with beans, bought or homemade
Chili with no beans, bought or homemade
Chorizo (regular or vegetarian) sausage crumbles
Ground beef (or ground sirloin), cooked
Ground turkey, cooked
Shredded rotisserie chicken

Vegetables:
Corn kernels
Diced avocado
Diced red onion
Chopped green chilies
Chopped scallions
Chopped tomatoes
Sliced bell peppers (red, yellow, green) or jarred roasted red pepper
Sautéed onion
Sautéed mushrooms

Garnishes:
Cilantro
Fresh lime
Sliced black olives
Sliced jalapenos, pickled or not
Shredded lettuce

Sauces:
Salsa, bought or homemade: Mild, medium, hot
Flavored salsas (Mango, Verde, Habanera, Garlic/Lime, etc.)
Sour cream
Guacamole
Taco sauce
Ranch dressing

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