Pub’s Famous Nachos Recipe

Prepare tortillas

Stack tortillas and cut each into 6 triangular chips (cut into thirds, then cut stack in half). Pat pieces dry with paper towels to remove surface moisture.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small tortilla piece sizzles immediately on contact.

Fry chips

Working in 1–2 batches so chips have space, carefully add tortilla triangles in a single layer. Fry, stirring and flipping occasionally, until golden and crisp, about 1 to 1½ minutes per side. Use a slotted spoon to transfer to a paper towel–lined baking sheet. Immediately sprinkle with coarse salt. Repeat with remaining tortillas.

Alternative: Bake chips

If you prefer baking, preheat oven to 375°F (190°C). Toss tortilla triangles with 1–2 tbsp neutral oil and a pinch of salt, spread in a single layer on sheet pans, and bake 8–12 minutes, flipping once, until crisp and lightly browned.

Halve and pit the avocados. Scoop flesh into a bowl and mash to desired texture with a fork (chunky or smooth). Stir in lime juice, minced red onion, 3/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Cover with plastic pressed to the surface to minimize browning until ready to serve.

If using store-bought salsa, transfer to a serving bowl and taste for seasoning — add a squeeze of lime or a pinch of salt if needed. For homemade, use a medium-chunk tomato salsa or pico de gallo and season to taste.

Preheat oven to 425°F (220°C). On a large oven-safe platter or rimmed sheet pan, arrange a single layer of warm house-fried chips, slightly overlapping. Evenly scatter half of the shredded cheddar and jack over the chips. Add another layer of chips and top with the remaining cheeses so cheese distributes throughout the pile.

Scatter pickled jalapeños, diced tomatoes, and sliced black olives over the cheese-topped chips.

Bake in the preheated oven 6–8 minutes, or until cheese is fully melted and bubbly. For a browned, slightly crisp top, place under the broiler 30–60 seconds—watch closely to prevent burning.

Remove from oven and sprinkle chopped cilantro over the top.

If desired, thin the sour cream with up to 1 tsp water and whisk until smooth and slightly pourable. Dollop or drizzle sour cream over the hot nachos in several spots, or serve on the side.

Spoon generous dollops of guacamole and salsa across the melted cheese (or serve them on the side for guests to add). Serve immediately while chips are warm and cheese is gooey.

Recommended serving: provide extra lime wedges, hot sauce, and napkins. Leftover components (chips will lose crunch) should be stored separately; guacamole will keep up to 24 hours if tightly covered.