Yes, yes, yes — a lot of people dislike olives. But every now and then, you just want a little extra salt with your creamy, melted cheese goodness. We do not pass judgment.
In coastal locations, fish tacos and nachos with fried or sautéed calamari are popular. Calamari nachos slathered in marinara sauce sound like an interesting combination.
Certainly, if you frequent enough sports pubs, you will find BBQ chicken or buffalo chicken nachos buried on the menu. Put some jerk chicken and Scotch Bonnet peppers on your nachos.
Avocados aren't always in season, but we've discovered that panko crumbs, flour, and an egg wash may do wonders to salvage avocados that aren't at their prime.
We can't get enough of ropa, the Cuban national cuisine, whether it's prepared with beef, pork, chicken, or even jackfruit.
Grilled nopales (cactus paddles) are a wonderful addition to nachos with everything. Despite the spines, they are manageable to clean on your own.
If you use frozen or fresh roasted corn, your nachos will be much more than cheese, salsa, and tortilla chips.
Everyone is accustomed to shrimp ceviches; next time, spice things up by adding fried shrimp to your nachos. A shrimp battered in beer.
Spices, onions, beef. We've placed sliced gyro meat on nachos before. Homemade healthier version? You can also use chicken gyro and hummus on nachos.