Nachos Recipe

If using braised beef (make ahead)

Prepare 2–3 pounds beef (chuck or short rib) braised with 1 cup beef broth, 1/2 cup diced onion, 2 cloves crushed garlic, 1 tsp cumin, 1 tsp smoked paprika, and salt/pepper. Sear meat, add aromatics and liquid, cover and braise at 300°F (150°C) for 2.5–3 hours until fork-tender. Cool slightly and shred. Use 2 cups shredded for the nachos.

If using seasoned chicken

Thinly coat 1 lb boneless skinless chicken thighs or breasts with 1 tbs olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp pepper. Cook in a skillet over medium-high heat 6–8 minutes per side (or until 165°F internal). Let rest 5 minutes, then shred into about 2 cups.

Preheat oven to 375°F (190°C). Arrange 8–12 cups of tortilla chips in an even layer on a large baking sheet or ovenproof platter, leaving a small border so cheese sauce can pool slightly. If making multiple layers, build two thin layers rather than one very deep pile so chips remain crisp.

If the braised beef is cold, warm 1 tbs olive oil in a skillet over medium and gently reheat shredded beef for 2–3 minutes just to take chill off; season with a pinch of salt and pepper. Distribute meat evenly over the chips (about 2 cups).

Roast and dice poblano: If not using pre-roasted, roast 1 poblano over a gas flame or under broiler until blackened all over. Place in a bowl covered with plastic for 10 minutes, peel, remove stem and seeds, and dice to yield 1 cup.

Make a roux: In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes, stirring constantly, until bubbly and the raw flour smell is gone.

Add milk: Slowly whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, stirring, and cook 2–3 minutes until slightly thickened.

Blend poblano: For a smoother sauce, pulse the diced roasted poblano with 2–3 tbs of the warm milk in a small blender or use an immersion blender until mostly smooth. Return to the saucepan.

Finish cheese sauce: Reduce heat to low. Whisk in 2 oz cream cheese until melted and incorporated. Add 1 cup grated sharp cheddar and 1 cup grated Monterey Jack a handful at a time, stirring until melted and the sauce is glossy. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp hot sauce (optional) and taste; season with salt to taste (about 1/4–1/2 tsp). Keep warm on the lowest heat, stirring occasionally to prevent skin forming.

Spoon or drizzle about two-thirds of the warm poblano cheese sauce over the prepared chips and meat, leaving some for topping later. Reserve remaining sauce in a warm container.

Scatter 1/2 cup crumbled queso fresco or cotija over the sauced chips, then add any pickled jalapeños if using and 1/4 cup sliced green onions.

Bake: Place the baking sheet in the preheated 375°F oven for 6–8 minutes, until cheese sauce is bubbling and chips at edges begin to brown. Watch carefully so chips don’t burn.

Remove from oven and immediately drizzle remaining warm poblano cheese sauce over the top for extra coverage.

Make pico de gallo: Combine 2 cups diced tomatoes, 1 cup finely diced red onion, 1 cup chopped cilantro, minced jalapeño (if using), 2 tbs fresh lime juice and 1 tsp salt in a bowl. Stir and let sit 10–15 minutes to allow flavors to meld.

Top nachos: Spoon the pico de gallo evenly over the hot nachos. Add dollops or a drizzle of 1 cup sour cream (optionally mix with 1–2 tbs lime juice to thin slightly). Scatter 1/2 cup crumbled queso fresco/cotija if not already added, 1/4 cup sliced green onions, and pickled jalapeños to taste.

Garnish: Add optional avocado or spoonfuls of guacamole, garnish with cilantro sprigs and serve with lime wedges for squeezing over. Serve immediately so chips remain crisp.