1. These are some chips covered in shredded cheese and beans. They are not nachos yet. They require a heat source.
There are many mean things one could say about these. WTF are they doing on a PLATE instead of in a deep DISH? Why isn’t there more cheese?! Those tortilla chips look crappy and dumb! More on that in another post.
2. These are the nachos after 10 minutes in a 350-degree oven.
We used Tostitos Original.
3. These are the nachos after two minutes in the microwave.
Same chips. Same amount of cheese.
4. Oven nachos with toppings.
After they came out of the oven, we topped them with fresh, just-made pico de gallo (a combination of chopped onion, tomato, jalapeño, garlic, cilantro, salt, lime) and sour cream.
5. Microwave nachos with the same toppings.
The exact same toppings.
6. Could you taste the difference, blind?
7. Here’s what we found…
We were shocked. There was NOT THAT HUGE of a difference. Harsh words were exchanged. Someone threw a fistful of shredded cheese. The oven nachos were undeniably better — crispier, with a cheesy golden crust that made the flavor more complex. BUT we were all surprised that the difference wasn’t more pronounced.
THE VERDICT: If you are going to top your nachos with anything substantial — like salsa, pico de gallo, guacamole, sour cream — and you are starving and short on time, a microwave is JUST FINE.
If you want to go the extra mile in the name of flavor and don’t give a damn about time, or if you have only cheese and chips, then use the oven.
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