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Restaurants›Moxies Boston Seaport Restaurant›1 Lb Cheese Nachos Recipe

1 Lb Cheese Nachos Recipe

Name: Moxies Boston Seaport Restaurants 1 LB CHEESE NACHOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips (thick, restaurant style); 4 cups sharp cheddar cheese, shredded; 2 cups monterey jack cheese, shredded; 0.5 cups pickled jalapeños, sliced; 1.5 cups ripe tomatoes, seeded and finely diced; 0.5 cups white or red onion, finely diced; 0.25 cups fresh cilantro, chopped; 1 piece jalapeño, seeded and minced; 2 tbs fresh lime juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 3 pieces ripe avocados, peeled and pitted; 1.5 tbs fresh lime juice; 2 tbs cilantro, chopped; 2 tbs red onion, very finely diced; 0.5 tsp kosher salt; 0.125 tsp ground cumin (optional); 0.125 tsp freshly ground black pepper; 0.5 cups sour cream or Mexican crema; 2 tbsp scallions, thinly sliced; 0.25 cups crumbled cotija or queso fresco

Inspired by Moxies Boston Seaport Restaurant

Time35m

Serves4

fresh pico de gallo & guacamole (corn

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Ingredients

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Chips & Cheese

8 cups tortilla chips (thick, restaurant style)

4 cups sharp cheddar cheese, shredded

2 cups Monterey Jack cheese, shredded

1/2 cups pickled jalapeños, sliced

Fresh Pico de Gallo

1 1/2 cups ripe tomatoes, seeded and finely diced

1/2 cups white or red onion, finely diced

1/4 cups Fresh cilantro, chopped

1 piece jalapeño, seeded and minced

2 tbs Fresh lime juice

1/2 tsp kosher salt

1/4 tsp black pepper

Guacamole

3 pieces ripe avocados, peeled and pitted

1 1/2 tbs Fresh lime juice

2 tbs cilantro, chopped

2 tbs red onion, very finely diced

1/2 tsp kosher salt

1/8 tsp ground cumin (optional)

1/8 tsp freshly ground black pepper

Optional Garnishes

1/2 cups sour cream or Mexican crema

2 tbsp scallions, thinly sliced

1/4 cups crumbled cotija or queso fresco

Method

Chips & Cheese

Preheat and layer

Preheat the oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter spread 4 cups of tortilla chips in an even single layer, leaving small gaps between chips.

Add cheese and jalapeños

Evenly sprinkle half of the cheddar (2 cups) and half of the monterey jack (1 cup) over the chips. Scatter half of the sliced pickled jalapeños over the cheese.

Second layer

Add the remaining 4 cups of chips on top, slightly overlapping. Distribute the remaining cheeses (2 cups cheddar + 1 cup monterey jack) so the top layer is well covered. Add remaining pickled jalapeños.

Bake

Place the tray in the preheated oven and bake for 6–8 minutes, until cheese is melted and bubbly. If you prefer lightly browned cheese, broil on high for 30–60 seconds while watching carefully.

Remove from oven and set aside while preparing pico and guacamole. Serve immediately once topped with fresh components.

Fresh Pico de Gallo

Combine the diced tomatoes, diced onion, chopped cilantro and minced jalapeño in a medium bowl.

Add 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir gently to combine. Taste and adjust lime or salt as needed. Let rest for 5–10 minutes to allow flavors to marry.

Guacamole

In a medium bowl, scoop avocado flesh and lightly mash with a fork, leaving some chunks for texture.

Add 1 1/2 tablespoons lime juice, 2 tablespoons chopped cilantro, 2 tablespoons finely diced red onion, 1/2 teaspoon kosher salt, 1/8 teaspoon ground cumin (optional) and 1/8 teaspoon freshly ground black pepper. Mix until combined and adjust seasoning to taste.

Cover with plastic wrap pressed to the surface to minimize browning if not serving immediately.

Assembly & Garnish

When the cheese is melted and chips are hot, spoon the pico de gallo over the center and some around the tray as desired. Dollop or spread guacamole across the nachos in several places so each portion gets avocado.

Drizzle or dollop sour cream/crema if using, sprinkle sliced scallions and crumbled cotija on top. Serve immediately while hot.