1 Lb Cheese Nachos Recipe

Prepare the Nachos

Preheat the oven to 375°F (190°C). Spread tortilla chips evenly on a large baking sheet or oven-safe platter in a single layer.

Mix the shredded cheddar and Monterey Jack cheeses together in a bowl. Evenly sprinkle the cheese mixture over the tortilla chips.

Scatter pickled jalapeño slices evenly over the top of the cheese and chips.

Place the tray in the oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbling. Remove from the oven and set aside.

In a medium bowl, combine diced Roma tomatoes, chopped red onion, chopped cilantro, and minced jalapeño.

Add lime juice and salt to the mixture. Stir well to combine. Let it sit for 5–10 minutes to allow flavors to meld.

Cut avocados in half, remove pits, and scoop the flesh into a medium bowl. Mash avocados with a fork until smooth or chunky, depending on preference.

Add lime juice, minced red onion, chopped cilantro, and salt. Mix until well combined.

Fold in diced tomato if using. Taste and adjust seasoning if necessary.

Transfer the baked nachos to a serving platter if desired. Spoon fresh pico de gallo evenly over the nachos.

Top with generous dollops of guacamole. Serve immediately while warm.