About this Recipe

By: Rachel

Nachos might very well be the perfect food. I love the layers of flavor—salty tortilla chips are the ideal base for grilled meat, creamy guacamole, smoky salsa, roasted corn, and more. My favorite nachos come from Seattle’s Cactus Restaurant. So when I moved away, I knew I had to recreate this craveable dish.

Seattle: Getting To Know A New Hometown

In the early 2000s, I was in my early twenties, and had just moved to Seattle. I loved exploring my new home. Each area of this beautiful city has its own personality, with wonderful restaurants unique to each neighborhood.

My roommate and longtime friend, Jessica, and I loved to visit Madison Park, especially in the summers. The neighborhood is full of stately, historic homes, quirky shops, and amazing restaurants. Madison Street ends at a gorgeous beach that features stunning mountain views over Lake Washington.

Falling In Love With Cactus Nachos

Cactus Restaurant is just steps from the water, and is the perfect place to head for happy hour after a long day. Jessica and I loved to share a plate of their “Ten Dollar Nachos,” along with a margarita (or two) each. The heaping platter of salty tortilla chips, piled high with toppings, satisfied every craving. And the price was perfect for our slim budgets.

Although these Cactus Nachos now cost $16 (even nachos are not safe from inflation), the dish is just as wonderful as ever. One of the great things about this dish is the contrast in flavors and textures. These nachos feature crunchy chips, two types of melty cheese (Jack and cheddar); smoky, charred tomato salsa and fresh, bright pico de gallo; sweet kernels of blackened corn, tangy crema, and more.

I’ve been trying for decades to create the perfect sweet, smoky, salty replica, especially since I don’t live in Seattle anymore—though as you might imagine, I make up for lost time every time I am back in town.

How To Make Homemade Cactus Nachos

I love to make these nachos in late summer, when ingredients are at their peak. Nothing compares to roasted fresh corn, charred on the grill; sweet garden tomatoes, and the smoky taste of grilled vegetables. However, if you are short on time (or craving these nachos in the dead of winter), store-bought ingredients work in a pinch. You can find fresh salsas at Mexican specialty stores (jarred works too), and Trader Joe’s sells frozen blackened corn.

To round out your meal, nothing is more perfect than this Champagne Margarita. And after enjoying these nachos, you’ll want a satisfying Mexican dessert. There’s no better way to end this meal than with a bowl of my spicy chocolate-habanero ice cream.

Beverage Pairing

By: Olivia

This needs to be said: normalize nachos for dinner! These Cactus Nachos will fill you up and leave you satisfied. Between all of the delicious elements of this dish, you cannot go wrong with a light red wine, a beer, or a margarita like Rachel paired in Seattle. Using Violet Wine’s shelves for inspiration, I’d recommend Aupa Pipeño, a Chilean chillable red wine made up of 80% País and 20% Carignan, a cold can of Modelo, or a margarita using either Madre Mezcal or Mijenta Tequila. No matter which beverage you choose, you will find a classic pairing that will have you making these nachos every week!

Cactus Nachos

Inspired by the much-beloved nachos at Seattle’s Cactus Restaurant, these highly-craveable nachos feature melty cheese, two types of salsas, fresh guacamole, and tangy crema.

No ratings yet

Print Recipe Pin Recipe

Ready In 35

Meal Type Appetizer, Main Dish, Snack

Good For Mexican, Tex-Mex

Yield servings

Equipment

Ingredients

6-8 ounces (170-225g) tortilla chips
1 cup (150g) corn kernels from a cob charred over a grill or in a dry cast-iron pan
1 cup (120g) shredded Jack cheese
1 cup (120g) shredded cheddar cheese
½ cup (130g) charred tomato salsa
½ cup (130g) pico de gallo
1 cup (150g) guacamole
½ cup (80g) crema (purchase at a Latin American specialty market, or make your own)
2-3 medium green onions cut lengthwise into very thin strips
Grilled chicken or beef, optional

Step by Step Instructions

Step 1

Prepare guacamole and salsas (the guacamole, pico de gallo, and charred tomato salsa recipes here approximate the Cactus originals, but use what you have!)

Step 2

Preheat oven to 350ºF (175ºC).
You can make these nachos in a sheet pan lined with parchment, or in a cast-iron pan (Cactus-style)! Either way, line your pan with chips, and top with charred corn, meat (if using), and shredded cheese.

Step 3

Bake for about 10 minutes, or until the cheese is fully melted. Remove from oven, and distribute the charred tomato salsa, pico de gallo, and guacamole over the top.
Drizzle with crema, garnish with green onions, and serve immediately.