Nachos Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like pizza slices). Pat wedges dry with a clean towel to remove surface moisture.

Heat oil

Pour 1 cup vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles and browns in about 30 seconds.

Fry chips

Fry tortillas in batches (do not overcrowd) for 45–60 seconds per side, or until crisp and lightly golden. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet. Immediately sprinkle with 1 tsp fine sea salt while still hot. Repeat until all chips are fried.

Arrange chips and melt cheese

Preheat oven to 375°F (190°C). On a rimmed baking sheet or ovenproof platter, arrange a single even layer of chips, leaving small gaps. Sprinkle about half the shredded cheddar-jack evenly over chips, add another light layer of chips on top (optional for depth), then finish with remaining cheese. Bake 5–8 minutes until cheese is fully melted and bubbling. For extra browning, switch to broil and broil 30–60 seconds, watching carefully so chips don't burn.

Serve

Remove from oven and transfer the hot nachos to a large serving platter. Garnish with chopped cilantro. Serve immediately with pico de gallo, guacamole, and sour cream on the side or dolloped on top.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 2 tablespoons lime juice, 1 tsp salt, and 1 tsp black pepper in a medium bowl. Stir to combine and taste; adjust salt and lime as needed. Let rest 10–15 minutes at room temperature so flavors meld before serving.

In a medium bowl, mash avocado flesh with a fork to your preferred texture (chunky or smooth). Add 1 tablespoon lime juice, 2 tablespoons minced shallot, 2 tablespoons chopped cilantro, 1/2 minced jalapeño (optional), 3/4 tsp salt, and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning or lime. Cover tightly with plastic wrap (pressing the wrap directly onto the surface) and refrigerate up to 1 hour if not serving immediately to slow browning.

Spoon sour cream into a small bowl. If desired, thin with 1–2 teaspoons of lime juice to brighten flavor and stir until smooth. Garnish with a little chopped cilantro. Serve alongside the hot nachos.