Name: Red Iguana 2s Nachos Regulares Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces corn tortillas (6-inch); 1 cups vegetable oil (for frying); 1 tsp kosher salt; 2 cups refried beans (canned or homemade); 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 cups pickled jalapeño slices; 1 cups sour cream; 0.5 cups canned black olives, sliced; 1 cups roma or vine-ripened tomatoes, diced; 2 tbs fresh cilantro, chopped (optional); 0.5 pieces fresh lime (for squeezing, optional); 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp onion powder; 2 tbs water or chicken/vegetable broth

Method

Tortilla chips & assembly

Cut tortillas

Stack the 12 corn tortillas and cut each into 6 wedges (like pizza) to yield about 72 chips. Keep wedges roughly uniform for even frying.

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small test chip sizzles immediately when added.

Fry chips

Fry tortilla wedges in batches (do not overcrowd) for 1 to 1 1/2 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined baking sheet. Immediately sprinkle with 1 tsp kosher salt while still hot. Let cool slightly.

Arrange base

Preheat oven to 400°F (200°C). On a large ovenproof platter or rimmed baking sheet, arrange a single layer of chips, overlapping slightly to form an even base. Reserve remaining chips for layering.

Warm refried beans

If using canned refried beans, transfer 2 cups to a small saucepan. Add optional seasonings: 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder and 2 tbsp water or broth. Warm over medium-low heat, stirring until smooth and slightly loose — about 4–6 minutes. If beans are homemade and already loose, heat until warmed through. Taste and adjust salt if needed.

Layer chips and beans

Spoon warmed refried beans over the arranged chips in dollops, covering most chips but leaving some exposed for crispness. Add another overlapping layer of chips on top and add remaining bean dollops so beans are distributed through the pile.

Add cheese and bake

Evenly sprinkle the shredded cheddar (2 cups) and Monterey Jack (1 cup) over the layered chips and beans. Transfer the platter to the oven and bake at 400°F (200°C) for 6–8 minutes, or until cheese is fully melted and bubbling. For browned spots, place under a broiler for 1 minute, watching closely.

Garnish and serve

Remove nachos from oven. Top immediately with pickled jalapeño slices (1 cup), 1/2 cup sliced black olives, and 1 cup diced tomatoes. Dollop or drizzle 1 cup sour cream over the top (or serve on the side). Sprinkle chopped cilantro (2 tbsp) and squeeze 1/2 lime over the nachos if using. Serve hot.

Serving suggestions & notes

Portion: Serve immediately for best texture — chips will soften if left too long. Offer extra sour cream, salsa, and hot sauce at the table.

Make-ahead tips: Fry chips up to 2 days ahead and store in an airtight container. Warm beans just before assembly. Assemble and bake when ready to serve.

Ingredient swaps: Use a Mexican blend of cheese or add cooked ground beef or shredded chicken between layers for a loaded variation.