On our family nights, we love, love, love a good nacho platter! I mean what’s there not to love between the tomato, jalapeno, cheese blends, and more? Recently for our nacho platters, I’ve kicked it up a notch as I want to try incorporating new vegetables without feeling like we’re eating them if that makes any sense.
My newest favorite addition has been bell peppers and green olives! Although a bit out of the ordinary for your classic nacho platter, these two definitely kick the flavor up and keep you coming back to the plate! Another Perk is that you get to work in more veggies but no one will notice because of the cheesy goodness! This nacho platter is great because it’s no fuss and almost no mess so it can be passed around during a movie night or on family game nights and we don’t have to worry too much about vacuuming, clean up, or dirty sticky fingers!
For this recipe, it’s important that we layer the toppings accordingly to avoid making the chips soggy when being baked or air fried. Your tomato should be the last vegetable to placed on the plater as they are usually the runniest due to the tomato juices. the Cheese is the very last to go on top so that it can create a blanket over all the toppings and sort of works to make sure that nothing falls off when going from plate to mouth! Take a look below for the full recipe card!
