33 Nacho Toppings: A Delicious Descent Into Madness

Variety is the spice of life. But 33 varieties? That’s pure, unhinged nacho chaos. And today, on 33 Flavors Day, we’re embracing it.

If ice cream can have 33 flavors, why not nachos? Why settle for the usual cheese, jalapeños, and salsa when we can push the limits of what’s possible on a tortilla chip? This isn’t about balance. This isn’t about common sense. This is about maximum toppings.

It all starts with cheese. But not just one—cheddar, queso, mozzarella, cotija, and pepper jack all melt together into a glorious, bubbling foundation. Then come the beans, because why stop at one? Black beans, refried beans, and even chickpeas join the mix. From there, we dive headfirst into the protein frenzy: grilled steak, shredded chicken, ground beef, crispy bacon, and spicy chorizo pile on in meaty excess.

Fresh toppings fight for space—avocado slices, guacamole, pico de gallo, mango salsa, roasted corn, and both fresh and pickled jalapeños bring sweetness, heat, and tang. But we’re not done. Sriracha drizzle, chipotle aioli, and a rogue splash of truffle oil enter the chat, ensuring that no single bite tastes the same. Just when you think this nacho platter couldn’t possibly handle more, the unexpected additions arrive: crushed potato chips for crunch, sun-dried tomatoes for depth, fried onions and green onions for a sharp bite, lime zest for a citrusy zing, and a single rebellious pickle slice—because why not?

And finally, because we’ve long since abandoned reason, we crown it all with a fried egg. At some point, it stops being nachos and starts being an edible dare. But here’s the thing: you’re still going to eat it. Every last overloaded, ridiculous, flavor-packed bite. Because when it comes to nachos, more is always more.

Image created using DALL-E.