Loaded Game Day Nachos Recipe

If your Brick House Chili is refrigerated, warm it in a saucepan over medium heat until simmering, about 6–8 minutes, stirring occasionally. Reduce heat to low and keep covered so it stays hot. Stir drained and rinsed black beans into the chili and heat together 2–3 minutes until beans are warmed through. Keep covered on very low heat.

Warm the white queso so it is pourable. If using store-bought, heat in a small saucepan over low heat, stirring frequently, or microwave in 30-second bursts, stirring between, until smooth and warm (about 1–2 minutes).

Combine shredded Monterey Jack and shredded cheddar in a bowl and toss to mix. Keep at room temperature while assembling so cheeses melt evenly in the oven.

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with foil for easy cleanup and lightly spray with cooking spray or brush with the oil to prevent sticking.

Arrange half of the tortilla chips in an even layer on the baking sheet, leaving small gaps so cheese and toppings can melt through.

Spoon about half of the warmed chili-and-bean mixture evenly over the chips, distributing meat and beans so most chips get some topping.

Drizzle about half of the warm white queso evenly over the first layer. Sprinkle half of the shredded jack/cheddar blend over the top.

Add the remaining chips in a second layer on top, then repeat: distribute remaining chili-and-bean mixture, drizzle remaining queso, and finish with remaining shredded cheeses.

Bake in preheated oven for 8–10 minutes, or until cheeses are melted and bubbling and edges of chips are lightly toasted. For extra browning, switch to broil on high for 30–60 seconds—watch closely to avoid burning.

Remove nachos from oven and immediately spoon dollops of guacamole and sour cream across the top, or serve those on the side for guests to add. Scatter pico de gallo evenly over the hot nachos.

Sprinkle pickled jalapeño slices to taste and garnish with chopped cilantro. Serve with lime wedges for squeezing over individual portions.

Let rest 1–2 minutes so cheese sets slightly, then transfer to a large platter or serve straight from the baking sheet. Enjoy while hot.