Nachos Supreme Recipe

Slice the corn tortillas into triangle chips or 1/2-inch strips for crispy strips. Stack and cut 4 tortillas into 6 triangles each or cut into strips as desired.

Pour oil into a heavy skillet or deep pot to reach about 1/2 inch depth and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry the tortilla pieces in batches, 30–60 seconds per side, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with fine salt. Let cool while you prepare other components.

Warm the Refried Beans

Place refried beans in a small saucepan over low heat. Add 1–2 tablespoons of water if too thick. Stir occasionally until warmed through, about 5–7 minutes. Keep warm.

Prepare the Cheese Blend

In a bowl toss shredded cheddar and Monterey Jack with smoked paprika. If you want a creamier melt, whisk milk into the cheeses just before layering.

Assemble and melt: Preheat oven to 400°F (200°C). On an ovenproof platter or rimmed baking sheet, spread a single even layer of tortilla chips. Dollop warmed refried beans over the chips in spoonfuls (about 1/2–1 tbsp per dollop) and sprinkle the cheese blend evenly on top. Bake 6–8 minutes until cheese is fully melted and bubbly. For browned spots, place under broiler 30–60 seconds—watch closely.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to desired texture (smooth or slightly chunky).

Add lime juice, cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Stir and taste; adjust seasoning or lime as needed. Keep refrigerated until ready to serve.

In a small bowl combine sour cream, lime zest, hot sauce (if using) and 1/8 tsp salt. Whisk until smooth. Chill briefly if time allows to let flavors meld.

Prepare fresh toppings: shred lettuce, thinly slice jalapeños, dice tomato, and finely dice red onion. Place each topping in separate small bowls for easy assembly.

When cheese is melted on the chips, remove the tray from the oven. Immediately scatter shredded lettuce and diced tomato and red onion evenly over the hot nachos (the heat will slightly wilt the lettuce and warm the tomato).

Spoon dollops of guacamole across the nachos (about 1–2 tablespoons per dollop) and drizzle or dot the sour cream sauce over the top. Add fresh jalapeño slices and pickled jalapeños if using. Sprinkle chopped cilantro and serve with lime wedges.

Serve hot on the baking sheet or transfer to serving platter. Encourage diners to squeeze lime over portions before eating.