Nachos Recipe

Preheat and arrange

Preheat oven to 375°F (190°C). If using a sheet pan, line with parchment or lightly grease. Spread 6 cups of tortilla chips in an even single layer on the sheet pan, leaving small gaps so cheese can melt between chips.

Add cheese and bake

Evenly combine 1 cup shredded monterey jack and 1 cup shredded cheddar and sprinkle over the chips. Bake 6–8 minutes, until cheese is fully melted and bubbling. For extra-crispy chips, heat 1 tablespoon vegetable oil in a skillet over medium-high and quickly fry batches of chips for 30–45 seconds before arranging and baking.

Prepare pico while chips heat. Dice tomatoes into small pieces to measure about 2 cups. Finely dice 1/4 cup red onion and 1 jalapeño (seeded if you prefer less heat). In a bowl combine tomatoes, onion, 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix gently and let sit 10–15 minutes to meld flavors.

Whisk together 1/2 cup sour cream, 1 teaspoon lime zest and 1 tablespoon fresh lime juice. If the cream is too thick for drizzling, thin with up to 1 teaspoon water until you reach a pourable but still creamy consistency. Shred or chop 2 cups green leaf lettuce and keep chilled until assembly.

Warm optional additions: heat 1 cup prepared chili in a small saucepan over medium heat until simmering (about 6–8 minutes), stirring occasionally. For shredded chicken, warm 1 cup cooked shredded chicken in a skillet with a splash of water or reserved chicken broth for 2–3 minutes until heated through. Keep pickled jalapeños and lime wedges ready for serving.

Remove the sheet pan with melted cheese and chips from the oven. Immediately top with shredded lettuce (2 cups) spread evenly across chips. Spoon pico de Gallo over the chips in dollops or evenly, about 2–3 tablespoons per serving area. If using protein, spoon desired amount (1 cup total available) across the nachos—add chili first if using, or warmed shredded chicken. Drizzle lime cream over the top in a zig-zag pattern.

Finish with optional garnishes: sprinkle 1/4 teaspoon ground cumin or 2 tablespoons chopped green onions, and add pickled jalapeños to taste. Serve hot with lime wedges on the side.