Crispy Nachos Recipe

If using canned pinto beans, drain and reserve 1/4 cup liquid. In a medium skillet over medium heat, melt butter or warm oil. Add the finely diced onion and cook 4–5 minutes until translucent and soft.

Add minced garlic and cook 30 seconds until fragrant. Stir in cumin, then add the cooked pinto beans and 1/4 cup water or reserved bean liquid.

Use a potato masher or the back of a spoon to mash the beans in the skillet to your desired consistency (slightly chunky to smooth). Simmer gently 4–6 minutes, stirring often, until creamy. Season with salt, pepper and lime juice. Keep warm over low heat.

Preheat broiler (or a grill) to high. Place whole jalapeños on a sheet pan and broil, turning occasionally, until blistered and blackened in spots (6–10 minutes). Transfer to a bowl and cover with plastic wrap for 5 minutes, then peel skins if desired, core and slice into rings. Set aside.

Meanwhile, place thinly sliced red onion in a heatproof jar. In a small saucepan, combine white vinegar, water, sugar and 1/2 tsp salt. Bring to a simmer to dissolve sugar, then pour hot brine over the onions. Let sit at least 10–15 minutes (longer for milder onions). Drain before serving or leave some brine to drizzle.

Preheat oven to 400°F (200°C). Arrange half the tortilla chips in an even single layer on a large baking sheet or ovenproof platter, slightly overlapping but not heaped.

Spoon about half of the warm refried pinto beans in small dollops over the chips, spreading slightly so most chips have some beans.

Scatter half the shredded jack cheese evenly over the chips and beans. Add the remaining chips in another layer on top, then dollop the rest of the refried beans and finish with the remaining shredded jack cheese.

Bake in the preheated oven 6–9 minutes until cheese is melted and bubbly and chips at the edges are just starting to brown. For extra crispness, broil 1 minute—watch closely to avoid burning.

Remove nachos from oven. Immediately top with diced avocado and spoonfuls of pico de gallo across the surface so flavors are distributed.

Add roasted jalapeño rings and drained pickled red onions evenly over the nachos.

Dot sour cream across the nachos (or place in a piping bag and drizzle for a cleaner look). Sprinkle chopped cilantro and optional chopped bacon. Season lightly with the reserved 1/4 tsp salt and serve with lime wedges.