Green Onion Sour Cream Nachos Recipe

Make the sauce

In a medium bowl combine 1 cup sour cream and 2 tablespoons mayonnaise until smooth.

Add thinly sliced green onions (use both white and green parts from 6 stalks), 1 tablespoon lime juice, 1 teaspoon garlic powder, 3 teaspoons kosher salt, and 1 teaspoon black pepper. Stir to combine.

Taste and adjust: add more lime for brightness, salt to taste, or a splash (about 1 teaspoon) of hot sauce for heat. Refrigerate while assembling nachos to let flavors meld, at least 10 minutes (can be made up to 4 hours ahead).

Preheat and prep

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil for easy cleanup. If using a large ovenproof platter, you may use that instead; adjust baking time slightly.

Spread 8 cups tortilla chips in an even single layer on the prepared sheet, leaving small overlaps so chips support cheese.

Sprinkle 2 cups shredded sharp white cheddar evenly over chips, then sprinkle 1 cup shredded pepper jack over top for a mix of tang and heat. For an extra melty result, reserve about 1/4 cup of cheese to add after the first melt (optional).

Bake on the middle rack for 6–8 minutes until cheese is fully melted and bubbling. If you reserved extra cheese, remove nachos and immediately sprinkle reserved cheese and return to oven 1 minute to melt.

While the cheese melts, crisp 6 slices of bacon in a skillet over medium heat until browned and papery (about 6–8 minutes), or bake at 400°F on a separate foil-lined sheet for 12–15 minutes. Drain on paper towels and crumble. If skipping bacon, proceed to next step.

When cheese is melted, remove nachos from oven. Immediately scatter crumbled bacon, 3 tablespoons sliced pickled jalapeños, and 1 medium diced Roma tomato evenly over the hot cheese so toppings nestle into the melted cheese.

Spoon dollops of the green onion sour cream across the tray — use about 3–4 tablespoons per dollop or alternatively drizzle the sauce through a squeeze bottle for even coverage.

Garnish with 2 tablespoons chopped fresh cilantro and an extra scattering of thinly sliced fresh green onion (use any reserved green parts) for color and freshness.

Serve immediately while hot. Offer extra lime wedges and hot sauce at the table. Leftover nachos are best eaten within 1 hour; sauce can be stored refrigerated up to 4 days.