Nachos Recipe

Make pico

Combine diced roma tomatoes, diced red onion, chopped cilantro, minced jalapeño, lime juice, kosher salt, and black pepper in a bowl. Stir to combine, taste and adjust salt or lime. Let rest 10–15 minutes at room temperature to meld flavors.

Prepare salad

In a separate bowl mix corn kernels, drained black beans, diced red bell pepper, sliced green onion, and chopped cilantro. Whisk together lime juice, olive oil, cumin, and salt, then pour over the salad and toss to coat. Taste and adjust seasoning. Set aside at room temperature or chill briefly.

Preheat and layer

Preheat oven to 400°F (205°C). On a large rimmed baking sheet or oven-safe platter, arrange tortilla chips in an even single layer, slightly overlapping but not stacked excessively. Sprinkle half of the cheddar and half of the monterey jack (if using) evenly over chips.

Melt cheese

Place the tray in the preheated oven for 5–7 minutes, watching closely, until cheese is fully melted and bubbling. For a slightly crisp top, switch to broil on high for 30–60 seconds—watch carefully to avoid burning.

Top nachos

Remove the tray from the oven. Immediately scatter pico de gallo and spoonfuls of the corn & black bean salad across the melted cheese. Distribute pickled jalapeño slices and diced avocado evenly.

Garnish

Drizzle sour cream or crema over the top (or serve dollops on the side). Add hot sauce if desired. Sprinkle any reserved cilantro or sliced green onion for freshness.

Serve hot: transfer to the table with spatula and serve immediately so chips remain crisp. Leftovers can be stored separately (chips vs. toppings) for up to 2 days; reassemble and briefly warm before serving.