The Chef

Restaurants

Meals

Drinks

Restaurants›Cheese On Top Furn el Chebbak›Loaded Nachos Recipe

Loaded Nachos Recipe

Name: Cheese On Top Furn el Chebbaks LOADED NACHOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 cups corn tortilla chips (thick, sturdy type); 1 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 0.25 cups pickled jalapeños, sliced; 0.5 cups diced roma tomatoes; 0.25 cups diced red onion; 2 tbsp sliced green onions (scallions); 2 tbsp fresh cilantro, chopped; 0.5 cups canned black beans, rinsed and drained; 0.5 cups cooked seasoned ground beef or shredded rotisserie chicken (optional); 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs vegetable oil or melted butter (to toss chips); 1 cups ripe tomatoes, finely diced; 0.25 cups white onion, finely diced; 2 tbsp fresh cilantro, chopped; 1 tsp jalapeño, seeded and finely chopped; 1 tbs fresh lime juice; 0.25 tsp kosher salt; 0.125 tsp black pepper; 0.5 cups sour cream; 1 tsp fresh lime juice; 0.125 tsp salt; 1 tsp hot sauce (optional); 2 each ripe avocados, peeled and pitted; 1 tbs fresh lime juice

Inspired by Cheese On Top Furn el Chebbak

Time35m

Serves4

Seasoned crispy corn tortilla chips topped with mix special cheese on top, served with our in-house salsa, sour cream, and guacamole dips

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chips & Toppings

10 cups corn tortilla chips (thick, sturdy type)

1 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

1/4 cups pickled jalapeños, sliced

1/2 cups diced roma tomatoes

1/4 cups diced red onion

2 tbsp sliced green onions (scallions)

2 tbsp Fresh cilantro, chopped

1/2 cups canned black beans, rinsed and drained

1/2 cups cooked seasoned ground beef or shredded rotisserie chicken (optional)

Seasoning & Cheese Blend

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs vegetable oil or melted butter (to toss chips)

Salsa (in-house)

1 cups ripe tomatoes, finely diced

1/4 cups white onion, finely diced

2 tbsp Fresh cilantro, chopped

1 tsp jalapeño, seeded and finely chopped

1 tbs Fresh lime juice

1/4 tsp kosher salt

1/8 tsp black pepper

Sour Cream Dip

1/2 cups Sour cream

1 tsp Fresh lime juice

1/8 tsp Celtic sea salt

1 tsp hot sauce (optional)

Guacamole

2 each ripe avocados, peeled and pitted

1 tbs Fresh lime juice

2 tbsp diced roma tomato

1 tbsp finely diced red onion

1 tbsp chopped cilantro

1/4 tsp kosher salt

1/8 tsp black pepper

Method

Prep & Season Chips

Preheat

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil.

In a large bowl, combine the vegetable oil (or melted butter), chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Stir to make a thin seasoning oil.

Add the tortilla chips to the bowl and gently toss with your hands or a spatula until most chips are evenly coated. Transfer chips in a single layer (or slightly overlapping) onto the prepared baking sheet.

Bake chips for 4–6 minutes to crisp and set the seasoning, watching carefully so chips do not burn. Remove from oven.

Assemble & Melt Cheese

Increase oven temperature to 400°F (200°C). On the same or a clean large baking sheet, arrange half of the seasoned chips in an even layer, leaving small gaps. Scatter half of the black beans, half of the diced tomatoes, half of the diced red onion, and half of the cooked seasoned meat (if using) over the chips.

Combine shredded cheddar and Monterey Jack cheeses. Sprinkle about half the cheese mixture evenly over the first layer. Top with remaining chips and repeat with the remaining beans, tomatoes, onion, meat, and remaining cheese to create two layers—this helps cheese melt through.

Scatter sliced pickled jalapeños over the top layer as desired.

Place the loaded tray in the oven and bake 6–8 minutes, or until cheeses are fully melted and bubbling. For extra browning, switch to broil for 1 minute—watch constantly to prevent burning. Remove from oven.

Make In-house Salsa

While chips bake, combine diced tomatoes, white onion, chopped cilantro, jalapeño, lime juice, kosher salt, and black pepper in a bowl. Stir gently to combine. Taste and adjust seasoning with more salt or lime if needed. Refrigerate until serving if making ahead.

Make Sour Cream Dip

In a small bowl, whisk together sour cream, lime juice, salt, and hot sauce (if using) until smooth. Chill briefly or serve immediately.

Make Guacamole

In a medium bowl, mash the avocados with a fork to your desired texture. Stir in lime juice, diced tomato, red onion, cilantro, salt, and pepper. Taste and adjust salt or lime juice. Cover with plastic wrap pressed onto the surface to prevent browning if not serving immediately.

Finish & Serve

Once the cheese is melted, remove the nachos from the oven. Immediately sprinkle with sliced green onions and chopped cilantro.

Transfer the loaded nachos to a large platter or serve straight from the baking sheet. Serve the in-house salsa, sour cream dip, and guacamole on the side in small bowls for dipping.

Optional: provide lime wedges and extra pickled jalapeños on the side. Serve hot.