- Reheat leftover nachos in the oven on a baking sheet covered in aluminum foil for 5-10 minutes at 275° F (135° C).
- Reheat your nachos in a cast-iron skillet covered with aluminum foil over medium heat for 5 minutes.
- Remove all the cold ingredients, like lettuce and guacamole, from your nachos before reheating them.
Oven
Remove cold ingredients like lettuce and guacamole from your nachos. To make sure your chips come out super crispy, take off all the toppings on your nachos that aren’t cheese, beans, or meat. Set aside these ingredients–you’ll add them back on top of your nachos once they’re reheated. The best way to store your leftover nachos is to separate the cold and hot ingredients, too. Just put your cold ingredients in an air-tight storage container and your chips, cheese, beans, and meat in another.
Place your nachos on a baking sheet and cover with aluminum foil. Line a baking sheet or oven-safe plate with parchment paper. Then, spread out your nachos evenly across the sheet. To protect your chips from getting too crispy, cover the entire sheet with a piece of aluminum foil.
Heat your oven to 275° F (135° C) and cook for 5 to 10 minutes. Once your oven is at 275° F (135° C), place your nachos inside. Check on them after 5 minutes. If the cheese is melted and the chips are crispy, take them out. If they need more time, give them another 5 minutes, checking them often. If you want to heat your nachos up quicker, broil them! Just set your broiler on high, about 500 to 550° F (260-287° C), and put your nachos inside for 1 to 3 minutes. Watch them closely, making sure they don’t overcook or burn.
Remove your nachos and top them with your cold ingredients. When your nachos are crispy enough to your liking, take them out of the oven. Carefully remove the aluminum foil and plate them once they’ve cooled slightly. Then simply add back on your cold ingredients and enjoy! Leftover nachos keep best for about 2 to 5 days. Just lay a paper towel at the bottom of your air-tight storage container to soak up any moisture and set them in the fridge.
Skillet
Remove all the cold ingredients off of your nachos. For super crispy nachos, first take off all the cold toppings like lettuce, guacamole, and jalapeños. Then, set the cold ingredients aside in a bowl.
Place your nachos in a cast-iron skillet and cover with aluminum foil. Spread your nachos in a thin, even layer in a large, cast-iron skillet. Then, cover the skillet with aluminum foil. This helps your nachos heat up evenly and come out perfectly crispy. If you don’t have a big enough skillet to spread your nachos in a thin layer, reheat them in batches. Trying to cook them in a thick layer can cause them to come out soggy instead of crispy.
Cook your nachos over medium heat for 5 minutes. Turn your burner on to medium heat and place your skillet on top. Heat the nachos for 5 minutes, checking if the chips are crunchy and the cheese is melty. If they’re not quite there, cook them for an additional 1 to 2 minutes.
Take the nachos out of the skillet and top them with your cold ingredients. Turn off the burner and carefully remove the aluminum foil from the skillet. Place your nachos on a plate and simply top them off with the cold ingredients you set aside!
Microwave
Take everything off your nachos, except the cheese. When you’re reheating nachos in the microwave, remove all the toppings besides the cheese. Put your cold ingredients, like lettuce and guacamole, in one bowl, and the other hot ingredients like beans and meat in a separate, microwave-safe dish. While microwaving your leftover nachos is a great method when you’re in a pinch, know that they won’t come out super crispy like the other methods.
Microwave your hot ingredients on high for 30 seconds. Put your dish full of the hot ingredients like beans and meat inside the microwave. If they’re not hot after 30 seconds, microwave them at 15 second intervals until they’re heated all the way through. Then, set the ingredients aside.
Spread your nachos on a microwave-safe plate lined with paper towels. Get out a microwave-safe ceramic or glass plate and top it with paper towels to help absorb any moisture. Then, put your nachos on top in an even layer.
Microwave your nachos for 1 minute on high. Place your nachos in the microwave and set it for 1 minute, watching closely for the cheese to bubble. If your nachos aren’t hot enough or the cheese isn’t melted after 1 minute, microwave them for 20 second intervals until they’re done to your liking.
Take out your nachos and put all the ingredients back on top. Carefully remove the plate from the microwave, as it can get hot. Let your nachos cool down for a minute before topping them with all the ingredients you set aside. Then simply enjoy your reheated nachos!
Air Fryer
Take off all the cold ingredients on top of your nachos. The only things you want to reheat are the warm ingredients like the chips, cheese, beans, and meat. Put your lettuce, jalapeños, guacamole, and other cold ingredients in a bowl and set it aside.
Preheat your air fryer to 370° F (187° C). To make sure your nachos come out golden, crispy, and cheesy, preheat your air fryer. Simply set your air fryer to 370° F (187° C) and let it warm up.
Spray cooking spray in your air fryer basket and add in your nachos. Once the air fryer is at 370° F (187° C), take out the basket and coat the bottom with a thin layer of cooking spray. Then, spread out your nachos so they’re dispersed evenly in the basket. Most air fryer baskets are small, so this method usually works best for a smaller amount of leftover nachos. If you think your nachos could use a few more chips, just place a handful below your leftovers. Then sprinkle on a handful of cheese if you think they need more, too.
Cook your nachos for 5 to 7 minutes at 370° F (187° C). Set your timer for 5 minutes. If your nachos aren’t crispy enough to your liking after the timer’s done, shake the basket and put the nachos back in for 2 extra minutes.
Take out your nachos and garnish with your cold ingredients. Once your cheese is bubbling and your chips are nice and crunchy, take them out of the air fryer. Top them with your cold ingredients and enjoy your reheated nachos!
Toaster Oven
Pull off the cold ingredients from your nachos. Remove any lettuce, guacamole, olives, and other cold toppings from your nachos. Put them in a bowl and set it aside until your nachos are reheated.
Spread your nachos on a baking sheet and cover with aluminum foil. Take out a baking sheet or oven-safe plate and line it with aluminum foil. Then, lay your nachos on top, spreading them in an even layer. Cover the entire baking sheet with aluminum foil.
Cook your nachos for 15 minutes at 225° F (107° C). Heat your toaster oven to 225° F (107° C) and place your nachos inside. Check on them every 5 minutes or so, watching for the chips to crisp up and the cheese to melt and bubble.
Remove your nachos and put your cold ingredients back on top. Carefully take your nachos out of the toaster oven and remove the aluminum foil. Then, set your nachos on a plate and finish them off with your leftover cold ingredients. Bon appétit!
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