* Nachos Recipe

Preheat and prepare oven

Preheat the oven to 375°F (190°C). Arrange a large rimmed baking sheet or oven-safe platter; line with parchment paper or lightly oil to prevent sticking.

If using cooked meat or beans, warm them in a small saucepan or microwave until hot, then set aside.

Spread half of the tortilla chips in an even single layer across the prepared baking sheet, leaving small gaps so chips don't completely overlap.

Sprinkle half of the shredded monterey jack cheese evenly over the first layer of chips.

If using optional add-ins (meat or beans), distribute them evenly over the cheese layer.

Add the remaining tortilla chips in a second layer on top, then sprinkle the remaining monterey jack cheese evenly over this top layer so cheese can melt through both layers.

Place the assembled nachos in the preheated oven and bake for 6–10 minutes, or until the cheese is fully melted and bubbly. Keep an eye so chips don't burn; thicker chips may need a little longer.

Optional: For a lightly charred top, switch oven to broil for 30–60 seconds—watch closely to avoid burning.

Remove the nachos from the oven. Spoon salsa over the hot nachos in small dollops so it distributes but doesn't make chips soggy.

Dot the sour cream over the top (or serve on the side). If you prefer a drizzle, thin 3 tablespoons sour cream with 1 teaspoon water and drizzle with a spoon.

Scatter pickled jalapeño slices evenly for heat. Garnish with fresh cilantro, diced tomato, and sliced green onion if using.

Serve immediately while hot and the chips are still crisp.