Nachos Recipe

Add quartered tomatoes, chopped white onion, jalapeño, and cilantro to a food processor or blender.

Pulse 6–8 times until mixture is coarsely chopped but not puréed — texture should be slightly chunky.

Transfer to a bowl, stir in lime juice, kosher salt, and black pepper. Taste and adjust seasoning or lime as needed. Refrigerate while preparing other components to let flavors meld (at least 15 minutes).

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to your preferred texture (some small chunks remain).

Stir in lime juice immediately to prevent browning. Add finely diced red onion, minced jalapeño, chopped cilantro, kosher salt, and ground cumin.

Mix until combined, taste and adjust salt or lime. Cover tightly with plastic wrap pressed onto the surface and set aside or refrigerate briefly until serving.

In a small bowl, combine sour cream, lime zest, and salt. Stir until smooth. Refrigerate until ready to use.

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or use an oven-safe platter.

Spread half of the tortilla chips in an even layer across the baking sheet, slightly overlapping but not piled too high to ensure even melting.

Drizzle half the olive oil over the chips and sprinkle half the smoked paprika and a pinch of black pepper evenly to add depth of flavor.

Scatter half the black beans, half the cooked seasoned meat (if using), half the pickled jalapeños, and half the green onions over the chips.

Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the top.

Repeat with the remaining chips and toppings to form a second layer — finish with the remaining cheeses on top.

Bake in the preheated oven 6–10 minutes, until cheeses are fully melted and edges of chips are lightly browned. For extra browning, place under broiler 1 minute, watching closely.

Remove from oven and let rest 1–2 minutes. Sprinkle remaining green onions and cilantro leaves over the hot nachos.

Spoon house red salsa into a small serving bowl or distribute across the nachos in dollops.

Add generous spoonfuls of guacamole and dollops or a drizzle of the lime-scented sour cream on top or on the side.

Serve immediately while hot and cheesy. Provide extra salsa, guacamole, and sour cream on the side. Enjoy.