Fat City Nachos Ⓡ Recipe

Prepare Tortillas

Stack tortillas and cut each into 6–8 wedges (depending on size). Pat wedges dry with a towel to remove excess moisture.

Heat oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small tortilla wedge — it should sizzle immediately and brown in about 30–45 seconds.

Fry tortillas in batches, about 6–8 wedges at a time, until golden and crisp, 45–75 seconds per side. Use a slotted spoon to transfer chips to a paper towel-lined baking sheet and immediately sprinkle with 1 tsp kosher salt. Let cool while finishing other components.

Melt butter in a medium saucepan over medium heat. Add the diced onion and cook until softened and translucent, 4–5 minutes.

Add minced garlic and diced jalapeño and cook 30–60 seconds until fragrant.

Whisk in the flour and cook 1–2 minutes to make a roux, stirring constantly so it doesn't brown.

Gradually whisk in the milk and half-and-half until smooth. Bring to a gentle simmer, stirring frequently, until the mixture thickens slightly, about 3–4 minutes.

Reduce heat to low and add cubed processed cheese and shredded cheddar a handful at a time, stirring until fully melted and smooth.

Stir in ground cumin, hot sauce, and 1/2 tsp salt. Taste and adjust seasoning. Keep warm on very low heat or transfer to a small slow cooker set to warm for serving.

In a small skillet over medium heat, combine the drained black beans and corn. Add 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1 tbsp lime juice and 1/4 tsp salt.

Cook, stirring occasionally, until warmed through and slightly reduced, about 3–5 minutes. Remove from heat and set aside.

For quick pickled onions: place thinly sliced red onion in a jar or bowl. Bring 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp kosher salt to a simmer to dissolve sugar and salt; pour over onions. Let cool to room temperature, then refrigerate at least 20 minutes (longer for milder onions).

Dice tomatoes and toss with a pinch of salt and the chopped cilantro. Set aside.

Have lime wedges and pickled jalapeños ready for plating.

Preheat oven to 300°F (150°C) if you're making a large platter and want everything warm. On an oven-safe platter or large rimmed baking sheet, arrange half the house chips in an even layer.

Spoon half the warm queso over the chips, then scatter half the warmed beans and corn mixture across the top.

Add a second layer of chips and repeat with remaining queso and beans/corn so you have an even distribution.

Top nachos with diced tomatoes, pickled onions (drain excess pickling liquid), pickled jalapeños to taste, and crumbled queso fresco.

If using optional protein: evenly distribute chosen cooked protein (see quantities in ingredients) over the chips before adding the final queso layer so it heats through. For shrimp, ensure shrimp are fully cooked before adding; for steak/pulled pork/chicken, use warm cooked meat.

Place the assembled nachos in the preheated oven for 5–8 minutes just to warm everything through and soften the queso slightly (optional). Remove from oven.

Garnish with sliced green onions, extra cilantro if desired, and serve immediately with lime wedges on the side.