When Margot Robbie recently shared her unconventional ‘bogan nachos’ recipe on a podcast, the internet collectively paused in awe—and hunger. But here’s where it gets controversial: while the term ‘bogan’ might suggest something unsophisticated, Margot’s version—corn chips topped with canned baked beans and cheese, baked until gooey—is pure, unapologetic indulgence. No salsa, no guac, no sour cream—just simplicity at its best. And this is the part most people miss: there’s nothing wrong with embracing a little ‘bogan’ now and then, especially when it tastes this good.
Yet, this isn’t the first time we’ve seen this humble dish. Margot’s revelation reminded us of a past food shoot with the lovable Matt Preston, where his hair and makeup artist, Marnie, casually suggested the same recipe. Marnie was a bogan nachos enthusiast long before it went viral, proving this dish has been a hidden gem for years.
Of course, Matt and our food director, Michelle Southan, couldn’t resist putting their own spin on it. And this is where it gets even more interesting: they transformed the bogan classic into a ‘bougie’ masterpiece with a few clever tweaks. Here’s how they did it:
1. Draining the Beans: They removed the sweet tomato sauce from the baked beans to mimic the texture of traditional refried beans—but saved the sauce for later. Bold move? Absolutely. But it worked.
2. Adding Spice: A few teaspoons of smoked paprika gave the beans a Mexican-inspired warmth, elevating them from simple to savory.
3. Layering with Heat: Instead of foil, they used baking paper (since they were microwaving) and added chopped green shallots and sliced jalapeños for a flavor boost. Pro tip from Matt: Remove the jalapeño cores if you’re heat-sensitive.
4. Spiking the Sauce: The reserved tomato sauce was transformed into a salsa with chopped grape tomatoes, sriracha, and lime juice—a bright, tangy contrast to the rich beans and cheese.
5. Microwaving Magic: After layering the chips, beans, and a three-cheese blend, they nuked it until melted and fragrant. Controversial? Maybe, but it’s quick, easy, and delicious.
The result? A dish that’s both comforting and elevated. Matt called it ‘freakin’ genius,’ and Michelle agreed it was ‘really delicious.’ But here’s the question: Would you serve this at a dinner party? Probably not. But for a quick, satisfying meal, it’s a winner.
Margot may have reintroduced the world to bogan nachos, but Matt and Michelle’s bougie twist takes it to the next level. So, will you join the bougie bogan nachos fan club? Try the recipe here and let us know—is this a goer, or a no-go? We’re curious to hear your take!
