Chuck’s Nachos Recipe
Crispy tortilla chips, mixed cheeses, tomatoes, green onions, jalapeños, sour cream and salsa.
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 & Assembly
Toppings
Condiments & Extras
Method
Chips & Assembly
Arrange chips
Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread the 12 cups of tortilla chips in an even single layer with some overlap so most chips get cheese coverage.
Add cheese
Evenly sprinkle the shredded cheddar and Monterey Jack over the chips, making sure to distribute to coat chips across the sheet. Reserve a small handful (about 2 tbsp of mixed cheese) for a finishing sprinkle.
Melt cheese
Place the baking sheet on the middle rack and bake 6–8 minutes, or until cheese is fully melted and just starting to bubble. Watch carefully to avoid burning.
Toppings
Prepare tomatoes
While cheese melts, core and seed the 2 medium tomatoes if desired, then dice into 1/4-inch pieces. Transfer to a small bowl and season with 1/4 tsp kosher salt and a pinch of black pepper; toss gently.
Prepare green onions & cilantro
Trim root ends from 4 green onions and thinly slice on the diagonal (white and green parts). If using cilantro, roughly chop 2 tbsp leaves and tender stems.
Condiments & Extras
Warm salsa & thin sour cream (optional)
If you prefer warm salsa, microwave 1 cup salsa in a microwave-safe bowl for 30–45 seconds. For a looser sour cream for drizzling, stir 1 cup sour cream with 1 tsp lime juice and 1 tsp olive oil until smooth; add a pinch of salt and pepper to taste.
Assemble nachos
Remove the baked chips and cheese from the oven. Immediately scatter the diced tomatoes and sliced green onions evenly over the melted cheese. Add the pickled and/or fresh jalapeño slices across the top. Sprinkle the reserved handful of mixed cheese on top if you like extra cheesiness, and return to the oven for 1–2 minutes just to settle toppings (optional).
Finish & serve
Transfer the baking sheet or platter to a heat-safe surface. Dollop or drizzle the sour cream mixture across the nachos and spoon salsa either in several dollops across the platter or serve in a small bowl alongside. Garnish with chopped cilantro and squeeze lime wedges over the top to taste. Serve hot.