Boston's Nachos Recipe
Our signature half-flour, half-corn tortilla chips, individually topped with cheddar and mozzarella cheeses, refried black beans, and tomatoes. Served with shredded lettuce, jalapeños, sour cream, avocado, and salsa.
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Ingredients
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Chips & Base
Cheeses & Toppings (baked/melted)
Fresh Garnishes
Seasoning & Finishing
Method
Chips & Base
- 1
Preheat oven to 375°F (190°C). If using homemade chips, cut tortillas into 8 wedges and bake or fry until crisp. For a mixed-chip platter, arrange 2 cups flour chips and 2 cups corn chips in an even single layer on an ovenproof platter or sheet pan with a shallow rim, overlapping slightly to form a base.
- 2
Warm the refried black beans in a small saucepan over low heat, stirring occasionally. If the beans are very thick, stir in 1–2 tablespoons water to loosen to a spreadable consistency. Taste and season with 1/8–1/4 tsp salt and a pinch of black pepper.
- 3
Spoon dollops of the warm refried black beans evenly over the arranged chips. If using the optional canned black beans for texture, fold them into the refried beans before dolloping (this creates pockets of whole beans).
Cheeses & Toppings (baked/melted)
- 4
Evenly sprinkle the shredded cheddar and shredded mozzarella over the chips and bean-dotted base so most chips have some cheese on top. Scatter the diced tomatoes over the cheese (this keeps some tomato freshness after melting).
- 5
Place the platter in the preheated oven and bake for 6–8 minutes, or until cheese is melted and bubbly. If you prefer a slightly browned top, switch to broil for 30–60 seconds while watching carefully to avoid burning.
Fresh Garnishes
- 6
While cheese melts, prepare the garnishes: wash and shred the lettuce, slice jalapeños, dice or slice avocado and toss briefly with the lime juice and a pinch of salt to prevent browning, and measure the sour cream and salsa into serving bowls.
- 7
When the nachos come out of the oven, let rest 1 minute. Scatter the shredded lettuce evenly across the top, then place jalapeño slices where desired for heat.
- 8
Add the avocado pieces on top or to the side so they remain cool and creamy. Dollop sour cream across the nachos in 4–6 spoonfuls and spoon salsa either over the top or in a small serving bowl alongside for guests to add as they like.
Seasoning & Finishing
- 9
Finish with a light sprinkle of salt and a pinch of black pepper over the assembled nachos to taste. Garnish with chopped cilantro if using.
- 10
Serve immediately on the platter so chips remain crisp. Provide extra salsa, sour cream and jalapeños at the table.