Nachos Recipe

Preheat and arrange

Preheat your oven to 350°F (175°C). Spread 8–10 cups of tortilla chips in an even layer on a large ovenproof baking sheet or in a shallow baking dish, leaving room for toppings. Reserve extra chips for refills.

When cheese sauce and chicken (if using) are ready, drizzle or spoon the hot cheese over the chips evenly, then scatter the cooked chicken, pico de gallo, pickled jalapeños, and dollops of sour cream or serve sour cream on the side. Garnish with chopped cilantro and add spoonfuls of guacamole at serving or serve guacamole on the side to keep it fresh.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbly and just starts to smell toasty but not brown.

Add milk

Slowly pour in 1 1/2 cups whole milk while whisking to prevent lumps. Continue to cook, whisking often, until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Add cheese and season

Lower heat to low. Remove pan briefly from heat and add 2 cups shredded sharp cheddar and 2 tablespoons cream cheese (if using) a handful at a time, stirring until smooth. Return to very low heat and stir in 1/2 teaspoon ground mustard, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest heat or in a small thermos until assembly.

Prepare avocados

Halve and pit 3 ripe avocados. Scoop flesh into a bowl and mash with a fork to your desired texture (chunky or smooth).

Season

Stir in 2 tablespoons lime juice, 1/4 cup finely diced red onion, 1 minced seeded jalapeño, 1/4 cup chopped cilantro, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and add more lime or salt as needed. Cover tightly with plastic wrap touching the surface to minimize browning until ready to serve.

Combine 2 cups diced roma tomatoes, 1/2 cup diced white onion, 1 minced seeded jalapeño, 1/4 cup chopped cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt in a bowl. Stir gently and let sit 10–15 minutes at room temperature to allow flavors to meld. Refrigerate if holding longer than 30 minutes.

Season chicken

If using chicken, slice 1 lb chicken breast into 1/2-inch strips. Toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to coat evenly.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 4–6 minutes per side until browned and internal temperature reaches 165°F (74°C). Remove from heat, let rest 2 minutes, then chop into bite-sized pieces or shred with forks.