Totopos con Chile (Spicy Nachos)

Who hasn’t experienced the sad decline of nachos? The first bites are divine—gooey, cheesy, and crunchy—but soon the toppings start to disappear, leaving you with bare chips and a dwindling supply of salsa or sour cream. To avoid the tragedy of uneven nachos, Totopos con Chile offers a solution: toss your chips in a spicy chile sauce before layering on your toppings. This ensures every bite remains just as flavorful as the first.

José Ramos and Gonzalo Guzman Gonzalez of Nopalito in San Francisco perfected this method, creating a fiery, flavorful nacho experience that’s easy to recreate at home. Coated with a tangy sauce made from chiles de arbol, topped with grated Cotija cheese, diced onions, chopped cilantro, and finished with a lime yogurt crema, these nachos are guaranteed to impress from start to finish.

Ingredients

For the Salsa:

• 2 Tbsp olive oil
• 1/3 cup dry chiles de arbol, soaked
• 3 cups canned diced tomatoes
• ¼ cup white vinegar
• 1 clove garlic
• 1 small fresh tomatillo
• Salt, to taste

For the Crema:

• 1 cup Greek kefir yogurt
• 1 Tbsp lime juice
• Salt, to taste
• Water, as needed

For the Totopos:

• 1 ½ pounds corn tortilla chips
• 2 cups grated Cotija cheese
• 1 cup small diced white onions
• 1 cup finely chopped fresh cilantro
• 8 lime wedges

Instructions

Step 1: Make the Salsa

1. Preheat the oven to 450°F.
2. Heat the olive oil in a small pot. Add the soaked chiles de arbol and fry until bright orange, about 10 seconds, tossing continuously to avoid burning.
3. Remove the chiles from the oil, then transfer them to a blender with the canned tomatoes, vinegar, 1/4 cup water, garlic, and tomatillo. Blend until smooth.
4. Pour the blended salsa into a small pot, bring to a boil, then reduce the heat and simmer for about 15 minutes until the sauce thickens and coats the back of a spoon. Season with salt to taste.

Step 2: Make the Crema

1. In a medium bowl, combine the Greek kefir yogurt and lime juice.
2. Season with salt to taste. Thin with water if necessary, to achieve a creamy consistency.

Step 3: Prepare the Totopos

1. In a large oven-safe bowl, heat the corn tortilla chips in the preheated oven for about 2 minutes.
2. Remove the chips from the oven and toss them with the salsa mixture until completely covered.
3. Top with the grated Cotija cheese, diced onions, and chopped cilantro.
4. Garnish with a generous drizzle of crema and lime wedges.

Serving Suggestions

This recipe serves 4 to 6 people, making it perfect for sharing at a party or a casual snack. Enjoy with a fork and knife or, as the recipe suggests, dive in with your hands for that ultimate nacho experience!

Why You’ll Love Totopos con Chile

• Flavors that Last: Coating the chips in the spicy salsa ensures every bite is packed with flavor from start to finish.
• Fresh and Tangy Crema: The yogurt-lime crema adds a cooling contrast to the spicy salsa.
• Easily Customizable: Add your favorite nacho toppings, from avocado to grilled chicken, to make this dish your own.

Enjoy these Totopos con Chile as your next crowd-pleasing appetizer or snack—everyone will fight for the last chip!