Nachos Recipe

Warm and season refried beans

Heat a small skillet over medium heat and add 1 tbsp cooking oil. Add the refried beans, cumin and 1/4 tsp salt. Stir and cook until beans are warmed through and slightly loose (about 4–5 minutes). If beans are very thick, add 1–2 tbsp water to loosen. Keep warm on the lowest heat.

Combine the diced tomatoes, chopped red onion, chopped cilantro, minced jalapeño, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust lime or salt as needed. Let sit at room temperature for 10–15 minutes to meld flavors.

Preheat the oven to 375°F (190°C). On a large oven-safe baking sheet or shallow baking dish, spread half of the tortilla chips in an even layer to cover the surface.

Spoon half of the warm refried beans over the chips in several small dollops so beans are distributed across the layer.

Sprinkle half of the shredded cheese evenly over the chips and beans. Add a second layer: top with the remaining chips, remaining beans, then the remaining cheese. Scatter sliced pickled jalapeños over the top.

Bake in the preheated oven for 8–10 minutes, until the cheese is fully melted and edges of chips are lightly toasted. For a broiled, bubbly finish, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Remove nachos from the oven. Dollop sour cream in spoonfuls across the top or transfer to a piping bag and drizzle. Spoon the fresh salsa and guacamole over the nachos in separate dollops or distribute evenly.

Sprinkle sliced green onions and crumbled queso fresco, if using. Serve immediately with extra lime wedges on the side.

Serve note: Encourage guests to use a wide spatula or sturdy chip to scoop a combination of chips, beans, cheese and toppings to minimize collapsing.