Naachos Recipe

Prepare filling

In a medium bowl combine shredded cheddar, Monterey Jack, chopped mild green chiles, chopped cilantro (if using), 1/4 tsp kosher salt and 1/8 tsp black pepper. Stir to distribute evenly.

Heat griddle

Preheat a large griddle or nonstick skillet over medium heat until hot (about 3–4 minutes). Lightly butter or oil the surface with about 1 tablespoon of butter/oil, spreading it with a paper towel or brush.

Assemble naachos

Lay one large flour tortilla flat. Spoon about 3/4 to 1 cup of the cheese-and-chile mixture on one half of the tortilla, spreading it evenly but leaving a 1/2-inch border. Fold the tortilla in half over the filling to form a half-moon. Repeat with remaining tortillas.

Cook on griddle

Add remaining 1 tablespoon butter/oil to the griddle. Place folded tortillas seam-side down on the hot surface (work in batches if needed). Cook 2–3 minutes per side over medium heat until golden brown, the cheese is melted and the tortilla is crisp but not burnt. Press gently with a spatula to encourage even browning and cheese melt.

Finish and keep warm

Transfer cooked naachos to a baking sheet and keep warm in a low oven (about 90–100°C / 200°F) while you finish remaining tortillas. Cut each folded tortilla into 2 or 3 wedges if desired for easier sharing.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to your desired texture (smooth or slightly chunky). Add lime juice, diced red onion, chopped cilantro, diced tomato (if using), 1/2 tsp salt and 1/8 tsp pepper. Taste and adjust seasoning or lime as needed. Cover tightly with plastic wrap so it touches the surface to prevent browning until ready to serve.

In a small bowl, stir the sour cream with lime zest and a pinch (about 1/8 tsp) of salt. Mix until uniform. Transfer to a serving bowl and refrigerate until serving time.

If using store-bought salsa, transfer to a serving bowl and stir in chopped cilantro. If making quick homemade salsa, combine diced tomatoes, finely chopped onion, a squeeze of lime, cilantro, salt and pepper to taste. Chill briefly or serve immediately.

Arrange warm naachos on a large platter. Place bowls of guacamole, sour cream and salsa alongside. Garnish with sliced or pickled jalapeños and lime wedges. Serve immediately so the tortillas remain crisp and the cheese is hot and melty.