Nachos Recipe

Preheat and prepare vegetables

Preheat your oven to 400°F (200°C). Thinly slice the green onions (reserve a few for garnish), dice the tomatoes, finely dice the red onion, and core and dice the red bell pepper into small pieces (about 1/4-inch). If using a jalapeño, slice thinly and remove seeds for milder heat.

Shred cheeses

Grate the sharp cheddar, Monterey Jack, and pepper jack if not pre-shredded. Toss the three cheeses together in a bowl to blend evenly.

Prepare optional items

If using black beans and corn, drain/rinse the beans and thaw or drain the corn. Pat them dry so they don't add excess moisture on the nachos.

In a small bowl, combine the diced red bell pepper, diced red onion, diced tomatoes, black beans (if using), corn (if using), olive oil, ground cumin, salt, and pepper. Toss gently to coat. This light oil-and-spice mix seasons the vegetables so they integrate with the cheese and chips.

Arrange half of the tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter. Sprinkle about half of the mixed cheeses evenly over the chips. Distribute half of the seasoned vegetable mixture over the cheese layer, then add the remaining chips in a loosely overlapping second layer. Top with the remaining cheese and vegetable mixture. Scatter sliced jalapeño or poblano slices on top for heat.

Place the assembled nachos in the preheated oven and bake 6–10 minutes, until the cheese is fully melted and bubbling and the chips at the edges begin to brown lightly. Watch closely to prevent burning.

Remove the nachos from the oven. Immediately sprinkle sliced green onions, sliced black olives (if using), and chopped cilantro over the hot cheese. Add dollops of sour cream or drizzle sour cream over the top, if desired. Serve with lime wedges alongside for squeezing over the nachos.

Let guests mix portions as they serve to ensure chips are coated with cheese and toppings. Leftovers can be stored in an airtight container and reheated briefly in a 350°F oven until warm and the cheese softens.