Fat City Nachos Recipe

Cut and fry

Stack tortillas and cut into 6–8 wedges each. In a heavy skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry tortilla wedges in batches until golden and crisp, about 1–2 minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined tray.

Season chips

Immediately sprinkle chips with 1 tsp kosher salt while still hot. Let cool slightly and keep warm in a single layer to maintain crispness.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook for 1 minute until lightly golden and fragrant.

Add milk

Slowly whisk in 1 cup whole milk, bringing mixture to a gentle simmer while whisking to avoid lumps. Cook until slightly thickened, about 2–3 minutes.

Finish sauce

Reduce heat to low and whisk in 2 oz cream cheese until smooth. Gradually add shredded cheddar (6 oz) and monterey jack (4 oz), stirring until melted and silky. Stir in chopped jalapeño, 1/2 tsp ground cumin, 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Keep queso warm over very low heat, stirring occasionally. Taste and adjust seasoning.

Sauté beans and corn

Heat 1 tsp olive oil in a small skillet over medium heat. Add drained black beans and fire-roasted corn. Season with 1/4 tsp smoked paprika and 1/4 tsp salt. Cook, stirring occasionally, until heated through and slightly toasted on the corn, about 4–5 minutes. Remove from heat and hold warm.

Quick-pickle onions

Place thinly sliced red onion in a jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp kosher salt; bring to a simmer to dissolve sugar. Pour hot brine over onions, press down to submerge, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 days). Drain before using.

Prepare fresh toppings

Seed and dice tomatoes to yield about 3/4 cup. Slice fresh jalapeño into thin rings (about 1/4 cup). Crumble 1/2 cup queso fresco and chop 2 tbsp cilantro. Cut 4 lime wedges. Keep toppings ready for assembly.

Prepare protein

If adding protein: warm shredded chicken, pulled pork, sliced steak or shrimp in a skillet over medium heat until hot (2–4 minutes). For extra flavor, toss with 1/2 tsp each of chili powder and a squeeze of lime while warming. Hold warm until assembly.

Layer chips

On a large ovenproof platter or sheet, arrange half the house chips in an even layer. Spoon half the warm queso evenly over chips, followed by half the beans & corn, half the diced tomatoes, a few pickled onion slices and some jalapeño rings. If using protein, scatter half of the warmed protein over the layer.

Second layer

Top with remaining chips and repeat with remaining queso, beans & corn, tomatoes, pickled onions, jalapeño and protein.

Finish and serve

Sprinkle crumbled queso fresco and chopped cilantro over the piled nachos. Serve immediately with lime wedges on the side. Recommend serving with fork and napkins; expect the platter to feed 2–4 as an appetizer or 1–2 as a main. Leftover chips will get soggy if not eaten right away.