Nachos Supreme Recipe

Preheat and arrange

Preheat oven to 400°F (200°C). Spread 12 cups of tortilla chips in an even single layer (or slightly overlapping) on a large rimmed baking sheet or an oven-safe platter so chips cover the surface but are not stacked too thickly.

Add cheese

Evenly sprinkle 3 cups shredded sharp cheddar over the chips, followed by 1 cup shredded monterey jack. Make sure cheese reaches chips across the tray so most chips get covered when melted.

Bake until cheese is fully melted and bubbling, about 6–8 minutes. For a browned top, switch to broil for 30–60 seconds while watching closely to avoid burning. Remove from oven and set aside while you prepare toppings.

Prepare beans: place 1 cup rinsed and drained black beans in a small saucepan over medium heat. Add a pinch (about 1/8 tsp) of salt and 1 tablespoon of water. Warm, stirring occasionally, for 3–4 minutes until heated through. Alternatively, microwave in a covered bowl for 60–90 seconds.

Prepare fresh veg: thinly slice 1 jalapeño (remove seeds if you prefer milder heat) and finely dice 1/2 cup red onion. Reserve slices of jalapeño for topping and mix a few diced red onion pieces into the house salsa and the rest as a topping.

When chips and cheese come out of the oven, distribute the warm black beans in small clusters across the tray so they sit on top of melted cheese and warm the beans further.

Make salsa: combine 2 cups finely diced tomatoes, 1/4 cup white onion, 2 tablespoons chopped cilantro, 2 tablespoons fresh lime juice, 1/2 tsp kosher salt, 1/4 tsp ground black pepper, and 1/4 of a jalapeño minced (optional) in a medium bowl. Taste and adjust seasoning—add more lime or salt if needed. Let sit for 5–10 minutes to meld flavors.

Spoon the salsa across the baked nachos in several dollops so it’s evenly distributed but not making the chips soggy. Aim for 6–8 spoonfuls depending on preference.

Add fresh toppings: scatter the reserved thin jalapeño slices and remaining diced red onion over the nachos for fresh crunch and heat. If using pickled jalapeños, dot those across the tray as well for tang.

Finish with sour cream and cilantro: either dollop 1/2 cup sour cream in several small spoonfuls across the nachos or transfer sour cream to a small squeeze bottle and lightly zigzag over the surface. Sprinkle 2 tablespoons chopped cilantro leaves over the top.

Serve immediately with 2 lime wedges for squeezing over individual portions. Recommend serving 3–4 people as an appetizer or 2 as a hearty snack/meal.