Bueno's Nachos Recipe

Preheat and arrange

Preheat oven to 375°F (190°C). On a large, rimmed baking sheet or oven-safe platter, spread 10 cups of tortilla chips in an even, single layer, overlapping slightly but not piled too high so cheese can melt evenly.

Add cheeses and queso

Evenly sprinkle 2 cups shredded cheddar and 1 cup shredded Monterey Jack over the chips. Drizzle or spoon 1 cup prepared queso over several spots across the chip layer so there are pockets of creamy sauce.

Bake until cheese melts, 6–8 minutes, rotating pan once halfway through. Watch closely so chips don’t burn. Remove from oven when cheeses are fully melted and queso is bubbling slightly.

Prepare carne asada

If using carne asada: pat 10 oz flank steak dry, brush with 1 tsp olive oil, and season with 0.25 tsp ground cumin, 0.25 tsp smoked paprika and 0.25 tsp coarse salt. Grill or sear in a hot cast-iron skillet 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F). Let rest 5 minutes and thinly slice across the grain. Arrange slices on a plate and keep warm.

Prepare carnitas

If using carnitas: reheat 10 oz pulled pork in a skillet over medium heat until warmed through and edges get slightly crispy, 4–6 minutes. Toss with a squeeze of lime if desired and keep warm.

Prepare grilled chicken

If using chicken: season 10 oz chicken breast or thigh with the cumin, smoked paprika and salt. Grill or pan-sear until internal temp reaches 165°F, 5–7 minutes per side depending on thickness. Let rest 3–4 minutes, then chop or shred.

While proteins rest, dice 2 roma tomatoes (about 1 cup) into small pieces. Finely dice half to three-quarter of the small red onion (about 1/2 cup) and finely chop 0.5 cup fresh cilantro. If using jalapeño, thinly slice and remove seeds for less heat.

Combine diced tomatoes, half the chopped onion, and half the cilantro in a small bowl; season with a pinch of salt and 1/2 tbsp lime juice (reserve remaining onion and cilantro for finishing). Toss gently and set aside as a fresh topper.

Prepare guacamole: If using store-bought guacamole, put 1 cup in a serving bowl and stir in 1/2 tbsp lime juice and a pinch (0.25 tsp) salt to brighten. If making quick guacamole: mash 2 medium ripe avocados with 1/2 tbsp lime juice, 0.25 tsp salt, 1 tbsp finely diced onion, and 1 tbsp chopped cilantro until slightly chunky.

Sour cream drizzle: place 0.5 cup sour cream in a small squeeze bottle or spoon into a bowl and thin with 1–2 tsp water if you want to drizzle smoothly.

Final assembly: When cheese on chips is melted and bubbling, remove tray from oven. Immediately top with your chosen protein (arrange sliced carne asada, warmed carnitas, or chopped chicken evenly over the cheese). Spoon the tomato-onion-cilantro mixture over the proteins. Dollop or spoon 1 cup guacamole in 3–4 places and drizzle or dollop 0.5 cup sour cream across the nachos.

Garnish: Sprinkle remaining chopped cilantro and the reserved raw diced onion over the top. Add sliced jalapeño if using. Finish with a light sprinkle of smoked paprika (optional) and a final squeeze of fresh lime over the whole tray.

Serve immediately so chips remain crisp. Provide extra queso and salsa on the side if desired.