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Not Your Regular Nachos: Quadruple Cheese Nachos

This week I was really excited about experimenting with a fancy, new nacho recipe. However, when I looked in my fridge and realized that while I didn't have any feta or goat cheese — two components to my upcoming idea, I had 10 other types of cheese! Thus I decided to make these clean-out-the-cheese-drawer nachos instead. The funny thing is when I was eating them, I wished they were cheesier! This recipe is super simple and best served with a spicy salsa. To see how I made it,


Quadruple Cheese Nachos

Quadruple Cheese Nachos

Quadruple Cheese Nachos


1 flour tortilla, sliced into 8-12 small triangles
salt, for sprinkling
chili powder, for sprinkling
2 heaping tablespoons pepper-jack cheese
2 heaping tablespoons mozzarella cheese
2 heaping tablespoons cotija cheese
2 heaping tablespoons smoked gouda cheese
1 teaspoon cilantro, finely chopped, optional for garnish
spicy salsa for serving


Also known as Clean-Out-the-Cheese-Drawer Nachos, this recipe can be modified to include any type of cheese. Just be sure to sprinkle the cheese generously!

  1. Preheat the oven to 375°F. Place the tortilla slices on a baking sheet lined with foil. Season with salt and chili powder. Bake in the oven for 8 minutes flip tortilla slices than bake for another 5 minutes.
  2. In an individual sized oven-proof dish layer the chips and the cheese being careful to cover each chip with cheese.
  3. Bake for another 6-8 minutes until the cheese is melted.
  4. Turn the oven to broil and broil, watching closely for 2-3 minutes until the chips are crisp and the cheese is bubbling and brown.
  5. Serve immediately garnished with cilantro if desired with spicy salsa on the side.

Serves 1.

The ingredients

Here are the cheeses I used. If you are wondering the other six types of cheese in my fridge were: Parmesan (2 varieties), gorgo

Baked tortilla chips.

Layer the chips...

but don't forget to cover with cheese!

And more cheese!

Hot and melty.


The cilantro garnish is optional.

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