Nacho-Style Poutine

It’s the kind of dish that sneaks up on you – not in a dramatic way, just… quietly. Warm, messy, rough-around-the-edges, a little indulgent, definitely not delicate. The first time I had poutine-style nachos, it was late fall, the kind of evening where the mood needs soft socks and something salty and gooey to eat with your hands. The moment the gravy hit the crispy chips, with those awkward little squeaks of cheese curds melting in warm pockets, I was hooked. It’s not polite food, it’s comfort food. And damn if it doesn’t absolutely hit the spot.

Why You’ll Crave It

• It’s a cozy hybrid – imagine Canada meets Tex-Mex at midnight, in fuzzy slippers
• The cheese curds melt just… halfway, giving those bites a squeaky-soft surprise in the best way
• Minimal effort, but still feels wildly indulgent
• Perfect for sharing, though fair warning – no one will want to
• You can pile it high with whatever makes your heart happy (or your fridge emptier)

The first time I made this for my cousins, we ended up standing around the tray on the counter, eating straight from the parchment… I don’t think we ever made it to the table.

What You’ll Need

• Tortilla chips: 200g – sturdy ones, not the super thin kind or they’ll sag under all the glory
• Gravy: 250ml – rich brown gravy, warm but not scalding (I like homemade if I’ve got time, but store-bought works too)
• Cheese curds: 150g – the kind that squeak a little when you bite them, and yeah, don’t swap them for shredded cheese if you can help it
• Green onions: 2 whole ones, thinly sliced – for that little hit of crunch and brightness
• Hot sauce: To taste – optional, but highly encouraged

Easy How-To

Heat the chips, gently

Start by spreading your tortilla chips out on a baking tray lined with parchment. Try to get a single layer – some overlapping is ok, but you want them mostly exposed. Preheat your oven to 350°F (175°C) and pop them in just long enough to warm up a bit – about 3 minutes max.

Warm the gravy

While the chips warm through, heat your gravy over low heat in a saucepan. Stir now and then to keep it smooth. It doesn’t have to boil – just steamy and hot enough to melt cheese curds when poured.

Layer the good stuff

Take the chips out of the oven and scatter the cheese curds over the top. Tuck a few down into the layers so they melt in little pockets. Then, drizzle the hot gravy slowly over everything. You want a balance – not soaking the chips, but enough to pool just slightly and make a little gravy goo in the corners.

Finish with heat

Slide the tray back into the oven for about 5 minutes, just to soften the cheese curds a bit more. They won’t always melt completely (and that’s ok), but the warmth helps them get wonderfully soft and sticky.

Top and serve

Pull the tray out and scatter your sliced green onions across the top. Add hot sauce if you like a bit of kick – I always do. Then serve it straight from the tray, forks optional (but lots of napkins are not).

Good to Know

• If the curds don’t melt all the way, don’t worry – that’s how they’re supposed to behave. It’s part of their charm.
• Gravy can be made ahead! I usually keep a jar of homemade chicken or mushroom gravy tucked in the fridge for nights like these.
• This is messy food – but the kind that makes people lean in closer and laugh with their mouths full. It’s worth it.

Serving Ideas

• Add pulled pork or roasted mushrooms to make it more of a full meal – or just leave it as is with a cold cider on the side

Top Tricks

• Warm your gravy and curds separately so the curds don’t seize up. Let them meet on the chips for that perfect melt-meets-squeak midpoint

Frequently Asked Questions

What kind of gravy should I use for nacho-style poutine?

Any rich, brown gravy works well – beef or chicken both pair nicely. Mushroom gravy gives it an earthy depth, especially for a meatless version. Just keep it warm and smooth.

Can I use shredded cheese instead of cheese curds?

Technically yes, but it won’t be quite the same. Shredded cheese will melt more uniformly – fine in a pinch, but if you can find curds, they really do bring that signature texture and flavor.

How do I reheat nacho-style poutine?

Best method is the oven – 350°F for 5–8 minutes to revive the chips a little. Microwave works too, but expect soft chips. Still delicious, just different.

Can I make this ahead of time?

Not really all the way ahead – this one’s best fresh. That said, you can prep your gravy, slice your onions, maybe even pre-toast the chips earlier in the day.

Where can I find cheese curds?

Check specialty cheese shops or farmers markets. In some areas they’re in the deli section at the grocery store. If you’re really stuck, look for fresh mozzarella torn into small chunks – it’s not the same, but it’ll catch the spirit.