Nachos Camp Stanley Recipe
Our texas-trained culinary agents load this ammunition tray with tortilla chips, a trio of cheeses, pico de gallo, black bean & corn salsa, fresh jalapeños, and cilantro.
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Ingredients
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Base & Chips
Cheese Trio
Black Bean & Corn Salsa
Pico de Gallo
Garnishes & Extras
Method
Base & Chips
Preheat and crisp chips (optional)
Preheat the oven to 350°F (175°C). Spread the tortilla chips in a single layer on a large rimmed baking sheet or directly in the serving tray. Lightly brush or toss chips with 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon coarse kosher salt. Bake 6–8 minutes until chips are warm and just crisped (this step is optional if chips are already packaged and crisp). Remove and set aside.
Black Bean & Corn Salsa
In a medium bowl combine 1 cup drained black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup diced red onion and 2 tablespoons chopped cilantro. Add 1 1/2 tablespoons lime juice, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust salt or lime as needed. Let rest 10 minutes for flavors to meld.
Pico de Gallo
In a small bowl gently toss 1 cup diced roma tomatoes, 1/4 cup diced onion, 1/2 teaspoon minced jalapeño, 2 tablespoons cilantro and 1 tablespoon lime juice. Season with 1/4 teaspoon salt. Cover and refrigerate until ready to assemble so excess juices settle.
Cheese Trio
Mix shredded cheddar (1.5 cups), Monterey Jack (1 cup) and pepper jack (1/2 cup) in a bowl. Toss lightly so cheese is evenly distributed.
Assembly & Finish
Preheat oven to 400°F (200°C) if you plan to melt the cheese. Spread the prepared tortilla chips (12 cups) on a large ovenproof tray or cast-iron serving platter in an even layer, leaving small gaps so toppings sit between chips rather than all on top.
Spoon half of the black bean & corn salsa over the chips in an even layer. Scatter half of the mixed cheese evenly over the chips and salsa. Add a light scattering of pico de gallo across the chips (reserve some pico to finish after baking).
Top with remaining chips where desired to build a second layer (optional), then add remaining black bean & corn salsa and the rest of the cheese to create an even cheese coverage.
Bake in the preheated 400°F oven 6–8 minutes, or until cheese is fully melted and bubbling. For a broiled finish, switch to broil on high for 60–90 seconds watching closely to avoid burning—desired: bubbly and lightly golden spots.
Remove from oven. Immediately spoon reserved pico de gallo over the melted cheese and chips. Scatter thinly sliced fresh jalapeño and pickled jalapeños (if using) across the top. Sprinkle 2 tablespoons chopped cilantro over everything.
If using, drizzle sour cream or crema in a zigzag using a spoon or squeeze bottle. Serve with lime wedges on the side for guests to squeeze over their portion.
Let the tray rest 2–3 minutes (cheese will be very hot), then serve family-style.