Boardwalk Nachos Recipe

Combine 1 cup white vinegar, 1 cup water, 1 tsp sugar and 1 tsp kosher salt in a small saucepan. Bring to a simmer over medium heat until the sugar and salt dissolve, about 2–3 minutes.

Place sliced jalapeños in a heatproof jar or bowl. Pour the hot brine over the jalapeños, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best if 2 hours) before using.

Combine 1 cup diced tomatoes, 1 tsp finely diced white onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl.

Stir gently, taste and adjust salt or lime as needed. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Halve and pit the 2 avocados. Scoop flesh into a bowl and mash lightly with a fork until slightly chunky.

Add 1 tbsp lime juice, 1/2 tsp salt, 1/2 tsp minced garlic, 2 tbsp diced tomato (optional) and 1 tbsp chopped cilantro. Mix gently and taste; adjust seasoning. Keep covered and refrigerated until assembly.

Preheat oven to 350°F (175°C). Spread 6 cups of corn tortilla chips in an even layer on a large ovenproof platter or rimmed baking sheet.

Crumble 4 oz queso fresco evenly over the chips.

Warm the assembled chips in the oven 5–7 minutes until cheese is slightly softened (queso fresco will not fully melt; heat just to warm). Remove from oven.

Top the warmed chips with spoonfuls of pico de gallo (use all or to taste), dollops of guacamole, and pickled jalapeño rings to taste.

Drizzle 1 tablespoon crema lightly over the top and scatter 2 tbsp fresh cilantro leaves for garnish.

Serve immediately so chips remain crisp, offering extra crema, guacamole and pickled jalapeños at the table.