Bvt Nachos Recipe

Preheat

Preheat oven to 375°F (190°C).

Line a large rimmed baking sheet or oven-safe platter with parchment paper or foil for easy cleanup.

Spread 10 cups of tortilla chips in an even single layer (slightly overlapping is fine) across the baking sheet, leaving small gaps so cheese can melt through the stack.

Cook aromatics

In a medium skillet over medium heat, warm 2 tablespoons vegetable oil. Add 1/2 cup finely chopped white onion and cook 3–4 minutes until softened. Add 2 minced garlic cloves and 2 chopped jalapeños, cook 30–45 seconds until fragrant.

Add tomatoes & beer

Add 2 cups diced roma tomatoes to skillet. Cook 4–5 minutes until tomatoes break down slightly. Pour in 1/2 cup beer and simmer 3–4 minutes to cook off some alcohol and concentrate flavors.

Finish salsa

Stir in 2 tablespoons lime juice, 1/4 cup chopped cilantro, 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust salt or lime as needed. Remove from heat and set aside. Salsa Borracha can be made up to 24 hours ahead and refrigerated.

Prepare avocados

Scoop the flesh of 3 ripe avocados into a medium bowl and mash with a fork until mostly smooth but with some chunkiness.

Stir in 1 tablespoon lime juice, 2 tablespoons minced red onion, 1/4 cup seeded diced tomato (if using), 2 tablespoons chopped cilantro, 1/2 teaspoon salt and 1/8 teaspoon ground cumin. Taste and adjust seasoning. Keep chilled until ready to assemble.

Pulled pork

If using pulled pork (2 cups), warm in a skillet over medium heat until heated through, 4–6 minutes. Taste and adjust seasoning—add a splash of BBQ sauce if you prefer sweeter notes.

Chicken

If adding shredded rotisserie chicken (2 cups), toss with 1–2 tablespoons taco seasoning or a pinch of salt and warm in a skillet 3–4 minutes.

Veggie chili

If using veggie chili (2 cups), warm in a saucepan until bubbling and thick. Drain any excess liquid so chips don’t get soggy.

Layer cheese

Evenly sprinkle about 1 cup of shredded sharp cheddar and 1/3 cup monterey jack over the bed of chips, focusing on creating a base layer that will melt and bind chips.

Scatter warmed protein choice evenly over the chips (if using).

Add another even layer of chips on top (about 2–3 cups) to create a two-tiered pile that will hold toppings, then top with remaining 2 cups cheddar and 2/3 cup monterey jack so cheese covers the top layer fully.

Bake

Place the baking sheet in the preheated oven and bake 8–12 minutes until cheese is fully melted and bubbling. For extra browning, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove nachos from oven. Immediately spoon 3/4–1 cup of the salsa borracha in several dollops across the hot nachos so it warms and integrates. Add 1 cup of guacamole in dollops or spread in a couple of larger mounds.

Scatter 1/2 cup pickled jalapeños over the nachos to taste. Crumble 1 ounce cotija or queso fresco over the top if using. Garnish with 2 tablespoons sliced green onion and chopped cilantro leaves.

Serve sour cream (1 cup) on the side or dolloped atop nachos as desired. Provide serving utensils or tongs so diners can share. Leftovers: store components separately (chips will go soggy) and reheat only assembled portions briefly under broiler to remelt cheese.