20QUARANTINE: DIY Edition
Recipe now available
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Cheese quality 1/2
Solid! Pepper jack was a good call. We decided to stick to one type of cheese, just to keep that element simple, and while the cheese was tasty, it wasn’t very inspiring.
Consistency 2/2
If there’s one thing we’ve learned, it’s that consistency and dispersal are key factors in great nachos. We set down a thin layer of chips with a sprinkling of cheese and veggie crumbles as a base layer, and then put another thin layer (closing the gaps) on top of that. We made sure to use a sheet pan to get an even heat. It worked like a charm! Not one naked chip!
general ingredient quality 2/2
We made sure to get good ingredients, and the freshness of the tomato salsa mixed with the roasted jalapeños was a beautiful blend. Homemade guacamole had enough lime to make it interesting, and the sour cream was still cold.
Chip integrity 1/2
These chips held up alright, but they flopped a bit and got soggy too easily. That could be a toppings thing, but I’m thinking the chips just need to be a bit thicker. Still, tasted great and none disintegrated into mush, so that’s a plus.
Flavor profIle 2/2
This plate was the most fresh tasting plate of nachos that I have ever had. The somewhat conservative application of cheese prevented the palate from being bombed out by oil and allowed for the meaty earthiness of the fake meat to balance out the spicy lightness of the the pico mixture carrying the fermented hot sauce. As much as a plate of nachos can remind you of a garden, these ones did.
Bonus Points:
+1 Quantity
+1 Presentation
+1 Worth it