Nachos Recipe

Preheat the oven to 375°F (190°C). Arrange a large rimmed baking sheet or 12-inch ovenproof skillet for layering the chips.

If your tortilla chips are plain and you want seasoned chips: in a small bowl whisk together chili powder, ground cumin, garlic powder, smoked paprika, kosher salt and oil until combined.

Place tortilla chips in a large mixing bowl, pour the seasoning-oil mixture over them and toss gently until chips are lightly coated. Spread chips in an even layer on the prepared baking sheet or skillet.

Evenly sprinkle half of the shredded cheddar and half of the shredded monterey jack over the layer of seasoned chips so cheese covers the chips in most spots.

Scatter about half of the diced tomatoes, half of the sliced jalapeños, and half of the sliced green onions over the cheese layer.

Add a second layer of chips over the first (if desired for taller nachos), then repeat with the remaining cheeses, tomatoes, jalapeños, and green onions so toppings are distributed through the stack.

Place the baking sheet or skillet in the preheated oven and bake 6–10 minutes, or until the cheeses are fully melted and bubbling. Watch closely to avoid burning the chip edges.

Remove from oven and let rest 1–2 minutes to let cheese set slightly.

Sprinkle shredded lettuce evenly across the top of the hot nachos (lettuce stays raw and provides crunch). Scatter remaining green onions and cilantro (if using).

Transfer the nachos to a serving platter if baked on a sheet, or serve directly from the ovenproof skillet. Place salsa and sour cream in small bowls alongside the nachos.

Garnish with lime wedges for squeezing over individual portions. Advise diners to scoop warm cheesy chips with salsa and a dollop of sour cream.

Serve immediately so chips remain crisp under the melted cheese.