Grate cheeses and set aside. In a medium saucepan over medium heat, melt 2 tbs butter until foamy. Add 1 tbs flour and whisk continuously for 1 minute to form a roux without browning. Gradually whisk in 120 ml milk until smooth. Bring to a low simmer and cook for 1–2 minutes until slightly thickened. Reduce heat to low and stir in the shredded cheddar and monterey jack a handful at a time, stirring until each addition melts into a smooth sauce. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Assemble and heat

Preheat oven to 350°F (175°C). On a large oven-safe platter or sheet pan, spread the 1 lb tortilla chips in an even single layer or slightly overlapping. Pour the warm cheese sauce evenly over the chips, leaving some chips exposed for crunch. For extra gooeyness, sprinkle an additional 1/4 cup shredded cheese over top. Bake in the preheated oven for 6–8 minutes until cheese is bubbly and just starts to brown at the edges.

Pico de Gallo

While cheese warms, combine 2 cups diced tomatoes, 1/2 cup red onion, 1/4 cup chopped cilantro and 1 minced jalapeño in a bowl. Add 2 tbs fresh lime juice and 1/2 tsp salt. Toss gently and let sit at room temperature for at least 5 minutes to meld flavors. Adjust salt or lime to taste.

Guacamole

Halve and pit 2 avocados. Scoop flesh into a bowl and mash gently with a fork, leaving some texture. Add 1 tbs lime juice, 1/2 tsp salt, 1/8 tsp black pepper, 2 tbs finely diced red onion, 1 tbs chopped cilantro and optional 2 tbs diced tomato. Mix gently and taste; adjust seasoning or lime as needed. Keep covered with plastic wrap directly on surface if not serving immediately to minimize browning.

Finish & Serve

Remove baked nachos from oven. Spoon dollops of guacamole and spoonfuls of pico de gallo across the top or serve pico and guacamole on the side for guests to add themselves. Garnish with pickled jalapeños and sour cream if using. Serve immediately while cheese is hot and bubbly.