Blitzed Nachos Recipe

Stack 12 corn tortillas and cut each into 6 wedges (like pizza slices) to make approximately 72 chips.

Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately.

Working in batches (do not overcrowd), fry tortilla wedges for 1 to 1 1/2 minutes per side, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet. Sprinkle with kosher salt while still hot. Keep warm in a low oven (200°F/95°C) if making ahead.

Heat 1 tsp vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef, breaking it up with a spatula. Cook until browned, about 6–8 minutes.

Stir in chili powder, ground cumin, smoked paprika, tomato paste, beef broth (or water), kosher salt, and black pepper. Reduce heat to medium-low and simmer 3–4 minutes until flavors meld and liquid reduces. Taste and adjust seasoning as needed. Keep warm.

Preheat oven to 400°F (200°C). Arrange 6 slices of applewood-smoked bacon on a rimmed baking sheet lined with foil or parchment.

Bake 12–16 minutes until crisp (time varies with thickness). Remove and transfer to paper towels to drain, then roughly chop or crumble. Reserve on a plate.

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1–2 minutes to form a blond roux without browning.

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Stir constantly until slightly thickened, about 2–3 minutes.

Reduce heat to low and remove from direct heat. Stir in grated cheddar and monterey jack a handful at a time until melted and smooth. Add dijon mustard, hot sauce, and 1/4 tsp salt. If sauce is too thick, thin with up to 2–3 tbs additional milk to reach pourable consistency. Keep warm over the lowest heat or in a small insulated container.

Preheat broiler to high and set oven rack about 6 inches from the heating element, or preheat oven to 375°F (190°C) if you prefer using the oven (for gentler melting).

On a large, ovenproof serving platter or rimmed baking sheet, spread a layer of house-made tortilla chips in an even layer.

Spoon a third of the nacho cheese over the chips, then scatter about half of the seasoned ground beef and half of the chopped bacon across the chips. Add a light sprinkle of pickled jalapeño slices.

Add a second even layer of chips and repeat: cheese, remaining beef, remaining bacon, and more jalapeños.

Place the assembled nachos under the hot broiler for 1–2 minutes just to warm through and bubble the cheese (watch carefully so chips do not burn). Alternatively, bake at 375°F for 5–7 minutes.

Remove from oven and immediately drizzle or spoon remaining nacho cheese over the top.

Dot with spoonfuls of guacamole and sour cream, then spoon Pico de Gallo across the nachos. Scatter chopped cilantro, sliced green onions, and optional crumbled cotija. Serve with lime wedges on the side for squeezing over individual portions.