Copycat Trash Can Nachos Recipe - The Food Hussy (2024)

FAQs

What is the trash can nachos from Guy Fieri? ›

With the Super Bowl around the corner, I decided to take a stab at his epic Trash Can Nachos, which is essentially super nachos in tower form with a whole lot of extra cheesy goodness which he refers to as "Super Melty Cheese" or simply "SMC."

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

Place them in a 300F oven to crisp up, keeping a careful eye on them so they don't burn. After they're hot all the way through, turn the heat up to 350F for about 5 minutes. I have NEVER had my nachos get soggy while I was cooking them!

* The chips should to be heated evenly and the cheese well melted. It is not about browning or charring them, so use the oven and not the broiler to do the job. * While nachos are a free-form snack, don't go nutty.

The Flavortown special, which feeds four to six people, is offered in three kits: The first option is the classic plain BBQ Trash Can Nachos for $69, and you can also receive kits with brisket or pulled pork at $79 each.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

One layer of chips and toppings is good. A double layer is better. For maximum crunchy-to-gooey texture, start with a layer of chips that completely covers the bottom of your tray. Then, slather it with any toppings that need to be hot and/or melted, like beans, shredded meat, and cheese.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

Method. Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

How to layer the best nachos? ›

For better coverage, spread a single layer of tortilla chips, then scatter a minimal layer of your melting cheese of choice, making sure to coat the chips on the edges. Bake in a 300-degree oven until the cheese has melted, then scatter your beans or meats and vegetable toppings over the cheese.

Here's a fact: If you put a plate of tortilla chips topped with cheese in the microwave and zap them until the cheese melts, the cheese will melt way before the tortilla chips have the chance to take on any color or toasted flavor. With nachos baked in the oven, the chips toast while the cheese melts.

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

Guy Fieri's Trash Can Nachos (1 serving) contains 54g total carbs, 49g net carbs, 1g fat, 17g protein, and 288 calories.

'" Once it's clear that Fieri doesn't like a dish as much as the chef would like, he tries to remind them that his tastes are subjective. Fieri added, "I'm like, 'Don't be offended, I don't like every single song that's on the Rolling Stones album.

Guy Fieri at The Sink

While the crew was filming, Fieri tried a few of our signature menu items, including the Texas Onion Straw Burger, the Buddha Basil Pie, and the Cowboy Reuben. He made his mark on the wall while leaving by spray-painting his infamous logo on our Wall of Fame.