Mexi-nachos Recipe

Cook aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer sauce

Add tomato sauce and diced tomatoes to the skillet. Stir in chili powder, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/4 cup water to loosen. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.

Finish sauce

If you prefer a smoother Ranchera, pulse the sauce briefly in a blender or use an immersion blender to reach desired texture; otherwise leave slightly chunky. Keep warm on very low heat until assembly.

Make guacamole

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork to your preferred texture (chunky or smooth). Add juice of 1 lime and 1/2 tsp salt, stir to combine. Fold in 1 tablespoon chopped cilantro and 1 tablespoon thinly sliced green onion if desired. Taste and adjust salt/lime.

Prep remaining toppings

Thinly slice the fresh jalapeño(s) to preferred thickness (remove seeds for milder heat). If using pickled jalapeños, drain. Measure out sour cream, pico de gallo, remaining cilantro and green onions, and queso fresco if using. Keep chilled until assembly.

Layer chips and beans

Preheat oven to 400°F (200°C). On a large ovenproof platter or baking sheet, spread 8 cups fresh corn tortilla chips in an even single layer, slightly overlapping. Warm the refried beans in a small saucepan over low heat until spreadable, about 3–4 minutes; if too thick, stir in 1–2 tablespoons water. Dollop or spoon the refried beans over the chips in even patches.

Add sauce and cheese

Spoon warmed ranchera sauce evenly over the chips and beans so most chips get some coverage. Sprinkle 2 cups shredded jack cheese evenly over the top, covering sauce and beans.

Melt cheese

Transfer the platter to the preheated oven and bake 6–9 minutes, or until cheese is fully melted and bubbling at the edges. For a browned finish, switch to broil for 30–60 seconds — watch closely to prevent burning.

Top nachos

Remove nachos from oven. Immediately dollop or spoon guacamole (use all prepared guacamole) and 1/2 cup sour cream in small dollops across the nachos. Spoon 3/4 cup pico de gallo evenly over the top. Scatter thinly sliced fresh jalapeño, remaining cilantro, and green onion over the nachos. Add pickled jalapeños and crumbled queso fresco if using.

Serve hot with extra lime wedges and optional hot sauce at the table. Encourage guests to scoop from the center to get a mix of beans, sauce, cheese and toppings. Leftovers can be kept refrigerated (without chips) for up to 2 days; reheat sauce/beans and assemble on fresh chips.