Zesty Nachos Recipe

Cut and dry

If starting from flour tortillas, cut each tortilla into 6-8 wedges. For store-bought chips skip to next step. Pat wedges dry with paper towel to remove surface moisture.

Heat vegetable oil in a wide skillet or pot over medium-high heat until it reaches 350°F (use a thermometer) or a small piece of tortilla sizzles immediately. You can also shallow-fry: use enough oil to come 1/4-1/2 inch up the sides of the pan.

Fry tortilla wedges in batches (do not overcrowd) 1 to 1 1/2 minutes per side until crisp and golden. Use a slotted spoon to transfer chips to a paper towel-lined tray. Immediately sprinkle with kosher salt while still hot. Let chips cool to room temperature to retain maximum crispness.

Heat 1 tsp vegetable oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant.

Add ground beef, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Drain excess fat if necessary, leaving just a little for flavor.

Stir in chili powder, ground cumin, smoked paprika, dried oregano, tomato paste, beef broth (or water), salt and pepper. Reduce heat to medium-low and simmer 4–5 minutes until sauce thickens and flavors meld. Taste and adjust seasoning. Keep warm until assembly.

In a small saucepan, melt unsalted butter over medium heat. Whisk in flour and cook 30–45 seconds to create a roux.

Slowly whisk in whole milk, smoothing out any lumps. Bring to a gentle simmer, stirring, until slightly thickened, about 2 minutes.

Reduce heat to low. Add shredded Pepper Jack and half of the shredded cheddar, stirring constantly until melted and smooth. If using, add cream cheese and hot sauce and stir until incorporated. If queso is too thick, thin with up to 2 tablespoons additional milk.

Keep queso warm on very low heat, stirring occasionally to prevent skin forming. Reserve remaining cheddar for topping.

Combine diced tomato, red onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/4 tsp salt in a bowl. Stir and let sit 5–10 minutes to allow flavors to marry. Taste and adjust salt or lime as needed.

Spoon sour cream into a small serving bowl or dollop in the center of the nacho platter when assembling.

Arrange cooled tortilla chips on a large platter in an even layer.

Spoon warm Pepper Jack queso evenly over chips, hitting several areas so many chips get cheese. Sprinkle remaining shredded cheddar over the top.

Evenly distribute seasoned ground beef over the cheesy chips.

Top with generous spoonfuls of pico de gallo. Add extra cilantro if desired and serve sour cream on the side so diners can add to taste (this keeps chips crisp until eaten).

Serve immediately while cheese is warm. Provide napkins and plates for sharing.