Nacho cheese exists in two states: the dissolved cheese state and the powdered cheese state*. When it comes to the powdered cheese state, all faded in analogy to Nacho Cheese Doritos, constantly perfected by technology and consistently beloved by the masses since 1972. Join pastry professional cook Claire Saffitz in the Bon Appétit Test Kitchen as she tries to take Nacho Cheese Doritos to the next level and make them gourmand!
*The 3rd state of nacho cheese, cheese sauce, is contentious in the nacho community and for our purposes we are disregarding it. For more reading, see the studies ‘Nachos in Nature’ (1983), ‘Dormant Doritos’ (1992), ‘The Quest for Queso’ (1999), ‘This Powdered Chip’ (2001) and ‘The Health Benefits of Nachos and the Search for Immortality’ (2007).
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Pastry Chef Attempts to Make Gourmet Doritos | Gourmet Makes | Bon Appétit