*diego’s Original Nacho Recipe

Make the pico: Combine diced tomatoes, finely diced onion, chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice and 1 teaspoon salt in a bowl. Stir gently and taste; adjust lime or salt as needed. Let sit 10 minutes to marry flavors.

Make the guacamole: Mash 1 medium ripe avocado in a small bowl until mostly smooth with a few chunks. Stir in 1 teaspoon lime juice, 1 tablespoon diced tomato (if using), 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Cover with plastic wrap pressed to the surface to prevent browning and refrigerate briefly until ready to serve.

Whisk 3 tablespoons mayonnaise and 1 tablespoon sour cream in a small bowl. Add 1 teaspoon minced chipotle, 1 teaspoon smoked paprika, 1 teaspoon lime juice, 1/2 teaspoon grated garlic and 1/4 teaspoon salt. Mix until smooth and taste; add an extra pinch of chipotle for heat or more lime for brightness. Refrigerate until assembly.

If using chicken tinga (make-ahead)

Warm 1 cup shredded chicken tinga in a skillet over medium heat for 3–4 minutes until hot and saucy. If dry, add 1–2 tablespoons reserved tinga sauce or water. Keep warm.

If using ground beef

Cook seasoned ground beef ahead (or reheat 1 cup cooked beef) in a skillet over medium heat until warmed through, draining any excess fat. If needed, sprinkle 1 tablespoon water and cover for 1 minute to moisten.

If using pulled pork

Reheat 1 cup pulled pork with 1–2 tablespoons of its sauce in a saucepan over low heat, stirring occasionally until hot, about 4–6 minutes.

If using roasted vegetables

Roast a cup of mixed vegetables (bell pepper, red onion, zucchini) tossed with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper at 425°F (220°C) for 12–15 minutes until tender and lightly charred. Use warm.

Preheat broiler (or oven to 450°F/230°C with top rack in upper third). Arrange 6 cups of sturdy tortilla chips in an even single layer on an oven-safe plate or sheet pan. Scatter about 1/2 cup shredded cheddar and 1/2 cup shredded Monterey Jack evenly over chips.

Evenly distribute the warmed protein or roasted vegetables (about 1 cup) over the cheese-covered chips. Sprinkle remaining 1/2 cup cheddar and 1/2 cup Monterey Jack on top to fully cover and help everything stick together.

Broil 2–4 minutes, watching closely, until cheese is melted, bubbling and edges of chips show light browning. Alternatively bake at 450°F (230°C) for 4–6 minutes.

Remove nachos from oven. Dollop or spoon 2–3 tablespoons pico de gallo across the top in several spots so it doesn’t soak chips in one place.

Place 3–4 generous tablespoons guacamole in one or two spots on the nachos (or serve on the side if preferred).

Drizzle about 2 tablespoons of Diego’s aioli across the nachos in a zigzag or dot pattern. Garnish with 2 tablespoons sliced scallions.

Serve immediately while cheese is hot and chips are crisp. Provide extra pico, guacamole and aioli on the side if desired.