Fiesta Nachos Recipe

Chorizo

Heat a skillet over medium heat with 1 tsp vegetable oil if lean. Add 8 oz raw chorizo (removed from casing if necessary) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain on paper towels and set aside.

Pulled Pork / Barbacoa

If using pre-cooked pulled pork or barbacoa, warm in a skillet over medium heat for 3–5 minutes until heated through. If leftover cold, add a splash of water (1–2 tbs) and cover to steam and rehydrate briefly. Season with a pinch of salt and pepper.

Steak / Chicken

For steak or chicken, slice thinly and grill or sear over high heat in a hot skillet 2–3 minutes per side (steak) or until the internal temperature for chicken reaches 165°F (74°C). Rest 3–4 minutes, then thinly slice or shred. Lightly season with salt and pepper.

Preheat the oven to 375°F (190°C). Use an oven-safe baking sheet or shallow baking dish lined with foil for easier cleanup.

Spread 8 cups tortilla chips in an even single layer (or slightly overlapping) across the baking sheet or dish. Try to leave some chips exposed at edges to avoid sogginess.

Scatter 1 cup drained black beans evenly over the chips.

If using any meats, distribute them evenly on top of the chips and beans (use one type or a combination; total about 8 oz).

Sprinkle 2 cups shredded Chihuahua cheese evenly over the chips, beans, and meats, ensuring most chips get some cheese.

Bake in the preheated oven 6–8 minutes, or until the cheese is fully melted and edges are bubbling. For a slightly crispier finish, broil 30–60 seconds watching carefully to prevent burning.

Remove nachos from the oven. Dollop or drizzle 1 cup guacamole around the tray in 6–8 small scoops to allow guests to portion. Add 1 cup pico de gallo in the same way or spoon centrally as preferred.

Thinly slice 1 jalapeño and scatter slices over the warm nachos for heat; remove seeds beforehand if less spicy desired.

Spoon 0.5 cup sour cream into a small bowl and either drizzle over nachos or serve on the side. Drizzle 1 tbs queso fresco crema lightly over the nachos, then sprinkle 0.25 cup crumbled queso fresco evenly over the top.

Season with 0.5 tsp salt and 0.25 tsp black pepper, sprinkle 2 tbs chopped cilantro, and place lime wedges on the side for squeezing over just before eating.

Serve immediately while hot so chips remain crisp. Provide extra pico, guacamole, and sour cream as desired.