Nachos Recipe

Name: Lime and Salt Restaurant Bars Nachos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips (sturdy restaurant-style); 1.5 cups shredded mozzarella cheese; 1 cup chipotle cheese sauce; 1 cup canned black beans, rinsed and drained; 1 cup pico de gallo (fresh tomato-onion-cilantro mix); 0.25 cup ranch dressing; 2 tbs sriracha; 1 cup guacamole; 1 cup cooked shredded chicken (seasoned); 1 cup cooked chorizo, drained; 1 cup seared steak, thinly sliced; 1 cup birria (braised beef), shredded; 1 cup cooked shrimp, peeled; 1 cup al pastor (marinated pork), chopped; 0.25 cup fresh cilantro, chopped; 0.25 cup pickled jalapeños, sliced; 4 pieces lime wedges; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Lime and Salt Restaurant Bar

Time30m

Serves4

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Ingredients

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Tortilla & Cheese

8 cups tortilla chips (sturdy restaurant-style)

1 1/2 cups shredded mozzarella cheese

1 cup chipotle cheese sauce

Beans & Toppings

1 cup canned black beans, rinsed and drained

1 cup pico de gallo (fresh tomato-onion-cilantro mix)

1/4 cup ranch dressing

2 tbs sriracha

1 cup Guacamole

Optional Proteins (choose any, see directions for prep)

1 cup cooked shredded chicken (seasoned)

1 cup cooked chorizo, drained

1 cup seared steak, thinly sliced

1 cup birria (braised beef), shredded

1 cup cooked shrimp, peeled

1 cup al pastor (marinated pork), chopped

Garnish & Pantry

1/4 cup Fresh cilantro, chopped

1/4 cup pickled jalapeños, sliced

4 pieces Lime wedges

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Prep

Preheat & arrange

Preheat oven to 400°F (200°C). Choose an oven-proof large baking sheet or shallow baking dish. Line with parchment if desired for easier cleanup.

If using any optional proteins that need cooking (chicken, chorizo, steak, birria, shrimp, al pastor), prepare them now: cook or reheat until fully cooked and seasoned. Chop or shred proteins into bite-size pieces (about 1 cup per protein). Keep warm.

Assemble Nachos

Spread 8 cups of tortilla chips in an even layer across the baking sheet, allowing a little overlap but avoiding a single thick mound so chips stay crisp and get evenly coated.

Scatter 1 cup rinsed black beans evenly over the chips. Pat beans lightly so they nestle between chips.

If adding a protein, distribute 1 cup of the chosen cooked protein evenly over the chips and beans.

Drizzle 1 cup of chipotle cheese sauce over the chips in an even pattern. Follow by sprinkling 1.5 cups shredded mozzarella evenly across the tray so cheese covers most chips.

Bake

Place the assembled tray in the preheated 400°F oven and bake 6–10 minutes, until cheese is melted and bubbling and chips at edges are just toasted. Keep an eye from minute 6 to avoid burning.

Remove from oven and let rest 1–2 minutes to set slightly.

Finish & Serve

Top the hot nachos with 1 cup pico de gallo in spoonfuls across the tray, then dollop 1 cup guacamole in several places or serve on the side.

Drizzle 0.25 cup ranch dressing across the tray in a zigzag. For extra heat, drizzle 2 tbs sriracha over the ranch or directly on nachos to taste.

Scatter 0.25 cup chopped cilantro and 0.25 cup pickled jalapeños over the top. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper, then serve with lime wedges.

Serve immediately while cheese is warm and gooey. Offer extra guacamole, pico, ranch, and sriracha at the table.