Mini Nachos Recipe
Corn Tortilla Chips Covered with Melted Cheese, Jalapeños, Red Chile Sauce, Green Onion and Pico de Gallo with Guacamole and Black Beans
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Ingredients
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Nacho base
Pico de gallo
Guacamole
Red chile sauce
Finishing & seasoning
Method
Pico de gallo
- 1
Combine the diced tomatoes, diced onion, chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Mix gently to combine and taste; adjust salt or lime if needed. Let rest at room temperature while preparing the rest so flavors meld (10–15 minutes).
Guacamole
- 2
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash with a fork to your preferred texture (slightly chunky recommended). Stir in 1 teaspoon lime juice, 1 tablespoon finely chopped red onion, 1/4 teaspoon salt and optional 1 teaspoon chopped cilantro. Taste and adjust salt or lime. Cover and set aside.
Red chile sauce
- 3
Pour 1/2 cup red enchilada or chile sauce into a small saucepan or microwave-safe bowl. Stir in 2 tablespoons water and 1/4 teaspoon ground cumin to loosen and season the sauce. Warm over low heat on the stove until simmering gently (2–3 minutes) or microwave in 20-second intervals, stirring between, until hot. Keep warm.
Nacho assembly & baking
- 4
Preheat and arrange
Preheat your oven to 375°F (190°C). Arrange 10 cups of corn tortilla chips in an even single layer across one or two rimmed baking sheets (or on an ovenproof platter) leaving small gaps so chips are mostly single-layered so cheese can melt evenly.
- 5
Evenly scatter the drained black beans over the chips, distributing them so many chips get a bean or two. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top of the chips and beans, covering most chips.
- 6
Place jalapeño slices evenly across the cheese. If using pickled jalapeños reduce quantity to taste. Transfer the baking sheet(s) to the oven and bake until cheese is fully melted and bubbling, 6–8 minutes. For browned edges, broil on high for 30–60 seconds—watch closely to avoid burning.
Finishing & serving
- 7
Remove the nachos from the oven. Spoon the warmed red chile sauce in a thin stream or dollops over the melted cheese so it covers many chips but doesn’t soak them. Scatter the thinly sliced green onions over the top.
- 8
Top with generous spoonfuls of pico de gallo and several dollops of guacamole across the nachos. Finish with a light sprinkle of flaky sea salt if desired and serve immediately with lime wedges on the side.
- 9
Serve hot so cheese stays melty. Leftovers can be stored separately (chips will lose crispness); warm sauce and reheat toppings as needed.
