Little Nachos Recipe

Arrange chips

Preheat your oven to 375°F (190°C). On a small baking sheet or ovenproof plate, spread 4 cups of mini tortilla chips in an even single layer with small overlap so each chip can catch toppings.

Top the chips evenly with 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack. Scatter 2 tablespoons sliced pickled jalapeños and the warmed pico and beans (see below) evenly over the chips.

Bake in the preheated oven for 6–8 minutes, or until the cheese is fully melted and bubbling but not browned. Remove from oven.

Finish by dolloping 1/4 cup sour cream in small spoonfuls, adding 1/2 mashed avocado in small pieces, sprinkling 1 tablespoon chopped cilantro, and squeezing lime wedges over the top to taste. Serve immediately while warm.

Make salsa

While the oven preheats, heat 1 teaspoon olive oil in a small skillet over medium heat. Add 2 tablespoons very finely chopped yellow onion and sauté 1–2 minutes until translucent but not browned. Add 1 teaspoon minced garlic and 1/2 teaspoon minced fresh jalapeño (if using); cook 20–30 seconds until fragrant.

Add 1 cup quartered cherry or plum tomatoes, 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, 3–4 minutes just until tomatoes soften and release some juice but still hold some texture. Taste and adjust salt or lime.

Remove from heat and set aside to keep warm while the chips go in the oven. Spoon warm salsa over chips before baking or immediately after baking, as preferred.

Heat and season beans

In a small saucepan or skillet over medium-low heat combine 1/2 cup drained and rinsed black beans with 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/8 tsp salt, and 1/2 tsp lime juice. Warm gently 3–4 minutes, stirring occasionally, until heated through and the flavors mingle. If beans seem dry, add 1–2 teaspoons water.

Spoon the warmed beans evenly over the chips before adding cheese or scatter on top with the salsa as directed above.

Prepare toppings

Mash 1/2 avocado with a pinch of salt and a little lime juice to keep color, if using, or use ready guacamole. Keep 1/4 cup sour cream chilled until ready to top. After baking and removing the nachos from the oven, place small dollops of sour cream and bits of mashed avocado across the nachos, then sprinkle 1 tablespoon chopped cilantro and add lime wedges.