Nachos Recipe

Prepare tortillas

Stack 12 corn tortillas and cut each into 6 wedges (or cut all into desired chip shapes). Pat wedges dry with paper towel to remove surface moisture.

Heat oil

Pour 1 cup vegetable oil into a deep skillet or pot to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (use a thermometer) or until a small tortilla scrap sizzles immediately.

Fry chips

Working in batches (do not overcrowd), fry tortilla wedges 6–8 at a time for 45–75 seconds per side, flipping once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray.

Season chips

While still warm, sprinkle chips evenly with 1 tsp kosher salt. Let cool slightly while you prepare other components.

Halve and pit 3 ripe avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth with a few small chunks for texture.

Add 2 tablespoons lime juice, 2 teaspoons minced shallot, 1 teaspoon chopped jalapeño, 2 tablespoons chopped cilantro, 3 teaspoons kosher salt, and 1 teaspoon black pepper. Mix until combined and taste; adjust salt or lime as needed. Cover tightly with plastic touching the surface to prevent browning until ready to serve.

Whisk together 1 cup sour cream, 1 tablespoon fresh lime juice, 1 teaspoon lime zest, and 1 teaspoon salt. If the crema is too thick for drizzling, whisk in up to 2 teaspoons water until it reaches a pourable consistency. Place in a squeeze bottle or small bowl for drizzling.

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil.

Arrange half of the warm tortilla chips in an even layer on the prepared sheet. Scatter half the shredded cheddar and half the crumbled cotija evenly over the chips. Add another even layer of the remaining chips, then top with the remaining cheddar and cotija. Add pickled jalapeños if using.

Place the baking sheet in the preheated oven and bake 5–8 minutes, until cheese is fully melted and bubbly. Watch closely to prevent burning.

Remove nachos from oven. Dollop or spoon guacamole across the nachos in several spots (or serve guacamole on the side).

Drizzle lime crema evenly over the top. Sprinkle remaining cotija (if any), chopped cilantro leaves, and additional pickled jalapeños to taste.

Serve immediately while chips are crisp and cheese is warm. Provide extra lime wedges on the side if desired.