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Nachos for Dinner

Cooking / Cooking / Regional & Ethnic / Mexican

Date de parution: January 11th 2022

Nachos for Dinner

Surprising Sheet Pan Meals the Whole Family Will Love

Crispy Base + Melty Sauce + Flavorful Topping = Nachos make a perfect sheet pan dinner!

It’s like a dream come true! First, because you now have an invitation to eat a plate of nachos as a real meal, and second, because here are dozens and dozens of recipes and ideas to transform this beloved snack into a nourishing sheet pan dinner. Plus dessert.

Written by the irrepressible Dan Whalen, Nachos for Dinner combines the mad-genius spirit of his previous books, ‘Smores and Tots!, with the practical brilliance of Sheet Pan Suppers. First Whalen breaks down the nacho’s intrinsic appeal to its three essential components—a crispy base, a melty sauce, and a flavorful topper. And then he gives you the three flavor profiles—a lot of umami, a little heat, and something bright-tasting, whether pickled or fresh. From there the world is your nacho plate.

Of course there’s the chips-and-cheese classic, but then the nachos veer decidedly into dinner, with favorites from every part of the meal from French Onion Nachos, Buffalo Chicken Nachos, and Cobb Salad Nachos to Fish Taco Nachos, Banh Mi Nachos, and Shrimp and Grits Nachos. And there are plenty of not-chos (that is, nachos that use other ingredients for the chips)—like Lasagnachos, Scallion Pancake Nachos, and Pretzel and Brat’chos. Even Apple Pie Nachos for dessert.

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Regular Price $22.95

Regular Price $28.95 CAD

Page Count: 160

ISBN-13: 9781523510481

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“These fun, meant-to-be shared (and worshiped) works of genius really make me mad!....Mad I didn’t think of them first!” —Rachael Ray

“Nachos are the best dinner! Dan Whalen's creative spins are fun, inventive and just plain delicious.” —Molly Gilbert, author of Sheet Pan Suppers

“Nachos for dinner?... I am listening!” —Paula Forbes, editor of Stained Page News

"This innovative take will inspire home cooks to turn a classic snack into a reliable dinner."—Publishers Weekly
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