These carne asada nachos are the perfect, hearty appetizer, snack or main dish with complex flavors and textures in the spices, meat and toppings. They're served with a delicious, creamy cilantro dip. Here are some tips and information on how to make and enjoy these simple but flavorful nachos.
It is made an easy recipe by simply adding leftover grilled meat, grated cheese and a jalapeño on top of tortilla chips, and adding some cool toppings after baking: fresh tomatoes, creamy avocado, an amazing cilantro dip and lime wedges for an extra punch. The nachos would also taste amazing topped with my tomatillo hot sauce.
If you're not a fan of cilantro, you can make guacamole dip instead. Speaking of grilled meat, my bison steak and pork skewers are meaty BBQ favorites.
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Carne Asada Nachos Ingredients
- tortilla chips - If you prefer, use multi-grain tortilla chips. The seeds add more flavor, and they are a little sturdier, making them perfect for carrying loads of toppings.
- Monterey Jack cheese - Monterey Jack melts very well so it's ideal for nachos. It's also known for its mild flavor which complements the meat and dip well. You can switch it up if you like and use cheddar or a Mexican cheese mixture.
- Carne Asada - Carne asada is commonly made with flank or skirt steak and is either marinated or seasoned with a spice rub and then grilled and thinly sliced. You can either use leftovers for this recipe or check out how to make carne asada here.
- jalapeño - I love a lot of spice but you can leave these out if you're not a fan.
- mayo - This is for the dip.
- fresh cilantro - The cilantro dip is perfect for these nachos, but you can adjust the amount of cilantro if you like. If you're not a fan, serve the nachos without it or choose another dip/sauce like the classic sour cream and salsa.
- tomatoes - Roma tomatoes are great for nachos because they aren't very watery and have a concentrated flavor.
*Check recipe card for ingredient amounts.
How to Make This Dish
Step 1. Preheat. Preheat oven to 400˚F. Grease a rimmed baking sheet. Spread half of the tortilla chips on the baking sheet.
Step 2. Add Toppings. Top with half of the Monterey Jack cheese, half of the carne asada, and half of the jalapeño slices.
Step 3. Repeat. Repeat with remaining tortilla chips, cheese, carne asada and jalapeños.
Step 4. Bake. Bake in the preheated oven for about 10 minutes, until the cheese has melted.
Step 5. Make the Dip. Meanwhile, add all of the cilantro dip ingredients to a blender. Blend until smooth.
Step 6. Reserve. Transfer to a serving dish and reserve.
Step 7. Add Fresh Toppings. Top the nachos with the diced tomatoes, avocado and freshly chopped cilantro.
Step 8. Serve. Serve with the cilantro dip and lime wedges.
Chef's Note: You can either serve the dip on the side if you have some diners who don't like cilantro or drizzle it over the nachos if everybody's into it.
Top Tip
If you prefer your cheese to have a crispy top, you can set your oven to broil after baking. Put your nachos under the broiler for a minute or two. It will make the cheese extra golden and crunchy on top. It will also add more texture to your nachos in each bite.
Serving Suggestions
With all of the saltiness going on in the carne asada nachos, it is good to have a drink to wash that down. Besides serving your guests tall glasses of water, you might want to provide the adults with an alcoholic option:
- A classic margarita or white wine sangria as a refreshment to match the Mexican/Spanish theme.
- If you are looking for a fruity flavor, a Malbec wine will pair well with the steak and spices.
- For beer lovers, a pale ale will complement the smokiness of the meat.
Recipe FAQs
Carne asada is commonly made with flank or skirt steak, both of which take well to a marinade.
These nachos can serve about 8 people per pan as an appetizer. This works out to 1 cup of tortilla chips and a ¼ cup serving of sliced meat per person.
Cover the leftovers well and store them in the fridge for up to 3 to 4 days.
Reheat them on a sheet pan in a 300°F oven for about 5 to 10 minutes or until heated to your liking. Hold off on the fresh toppings until after heating.
More Meaty Appetizers to Try
If you tried this Carne Asada Nachos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Carne Asada Nachos
Ingredients
For the Nachos
- 8 cups tortilla chips
- 5 cups Monterey Jack cheese - grated
- 2 cups Carne Asada - leftover--sliced into small pieces
- 1 jalapeño - thinly sliced
For the Cilantro Dip
- ¼ cup mayo
- ½ cup fresh cilantro - chopped
- ¼ cup white onion - chopped
- 1 garlic clove - chopped
To Serve
- ½ cup tomatoes - diced
- 1 avocado - diced
- fresh cilantro leaves - chopped
- lime wedges
Instructions
- Preheat oven to 400˚F. Grease a rimmed baking sheet. Spread half of the tortilla chips on the baking sheet.
- Top with half of the Monterey Jack cheese, half of the carne asada, and half of the jalapeño slices.
- Repeat with remaining tortilla chips, cheese, carne asada and jalapeños.
- Bake in the preheated oven for about 10 minutes, until the cheese has melted.
- Meanwhile, add all of the cilantro dip ingredients to a blender. Blend until smooth.
- Top the nachos with the diced tomatoes, avocado and freshly chopped cilantro. Serve with the cilantro dip and lime wedges.
Notes
- If you prefer your cheese to have a crispy top, you can set your oven to broil after baking. Put your nachos under the broiler for a minute or two. It will make the cheese extra golden and crunchy on top.
- The cilantro dip is perfect for these nachos, but you can adjust the amount of cilantro if you like.
- For drink pairings, a classic margarita or sangria match the Mexican theme. If you are looking for a fruity flavor, a Malbec wine will pair well with the steak and spices. For beer lovers, a pale ale will complement the smokiness of the meat.
- Cover the leftovers well and store them in the fridge for up to 3 to 4 days.
- Reheat them on a sheet pan in a 300°F oven for about 5 to 10 minutes or until heated to your liking. Hold off on the fresh toppings until after heating.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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