Nachos Recipe

Arrange chips

Preheat oven to 350°F (175°C). On a large ovenproof platter or rimmed baking sheet, spread 8 cups of tortilla chips in an even single layer, overlapping slightly so they form a base for toppings.

Optional crisping: If your chips are soft, warm 2 tbs vegetable oil in a skillet over medium heat and toss chips quickly until lightly crisped (1–2 minutes). Drain briefly on paper towel before arranging on sheet.

Cook aromatics

In a medium skillet over medium heat, warm 1 tbs olive oil. Add 1/2 cup finely chopped onion and cook until translucent, about 3–4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Mash beans

Add the drained 15 oz pinto beans, 1/4 cup water, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp ground cumin to the skillet. Stir and simmer 3–4 minutes to warm through. Mash with a potato masher or the back of a spoon to a thick, slightly chunky consistency. Stir in 1 tsp lime juice. Keep warm.

Spread on chips: Spoon dollops of the warm refried beans across the chip layer (about 3/4–1 cup total), focusing on even coverage without saturating chips.

Make roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook 1 minute, whisking constantly, until lightly golden and raw-flour smell is gone.

Add milk & cheese

Slowly whisk in 1 cup whole milk. Bring to a gentle simmer while whisking until sauce thickens, about 2–3 minutes. Lower heat and remove from heat; stir in 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack until smooth. Season with 1/4 tsp salt, 1/4 tsp ground white pepper and 1/4 tsp mustard powder. If sauce is too thick, stir in up to 1–2 tbs milk to reach a pourable consistency.

Drizzle cheese: Pour or spoon the warm cheese sauce evenly over the chips and beans, leaving some chips exposed for texture.

Mix pico

In a small bowl combine 1 cup diced Roma tomatoes (seeds removed for less liquid), 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 1 tsp seeded & finely diced jalapeño, 1 tbsp lime juice and 1/4 tsp salt. Taste and adjust seasoning. Let sit 5 minutes for flavors to meld.

Scatter the pico de gallo over the sauced nachos and add 3 tbs sliced pickled jalapeños distributed where you want heat.

Make guacamole

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash to your desired texture. Add 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbs finely minced red onion, 1 tbs chopped cilantro and optional 2 tbs diced tomato. Mix gently and taste; adjust lime/salt as needed.

Spoon 1/2–3/4 cup guacamole in several dollops across the nachos or serve on the side.

Drizzle: Use 3 tbs Mexican crema (or sour cream) to lightly drizzle over the finished nachos. For a thinner drizzle, thin crema with 1–2 tsp water or lime juice.

Garnish & serve: Sprinkle 1 tbs fresh cilantro leaves over the top and serve with 2 lime wedges. Serve immediately so chips remain crisp.