Loaded Nachos Recipe

Arrange chips

Preheat the oven to 375°F (190°C). On a large rimmed baking sheet or shallow ovenproof skillet, spread 8 cups of tortilla chips in an even layer, slightly overlapping but leaving room for toppings. Reserve oven space for melting and reheating.

Sprinkle 2 cups shredded Monterey Jack or cheddar evenly over the chips, then lightly crumble and scatter 1/2 cup queso fresco or cotija on top. Set aside while you prepare queso and other components.

Make smooth queso

In a small saucepan over medium-low heat, melt 1 tbsp butter. Whisk in 1 tsp flour and cook 30 seconds to 1 minute to make a roux. Gradually whisk in 1/2 cup half-and-half until smooth and slightly thickened. Reduce heat to low and add 8 oz cubed white American or processed cheese, stirring constantly until melted and smooth (2–4 minutes). If too thick, add up to 2 tbsp more milk. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm on the lowest heat, stirring occasionally.

If you prefer a chunkier queso with peppers, fold in 2–3 tbsp canned diced green chiles or 1 minced roasted jalapeño at this point.

Make guacamole

Halve and pit 2 ripe avocados and scoop flesh into a bowl. Mash with a fork until mostly smooth with a few small chunks. Add 1 tbsp lime juice, 2 tbsp minced red onion, 2 tbsp chopped cilantro, 2 tbsp diced tomato (optional), 1/2 tsp salt and 1/8 tsp black pepper. Taste and adjust salt or lime. Cover with plastic pressed to the surface and set aside in the fridge until assembling to prevent browning.

Combine bean-corn salsa

In a bowl, combine 1 cup drained and rinsed black beans, 1 cup thawed corn, 1/4 cup diced red bell pepper, 1 minced jalapeño (remove seeds if you want milder), 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/4 tsp salt. Stir to combine and taste; adjust lime or salt as needed. Keep chilled until use.

Prepare pico

Mix 1 cup diced roma tomatoes, 1/4 cup finely diced onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a small bowl. Let sit 5–10 minutes for flavors to meld; refrigerate until ready to top the nachos.

Assemble and melt

Place the prepared baking sheet with chips and shredded cheese into the preheated 375°F oven. Warm for 6–8 minutes, or until cheese is melted and chips at the edges are just toasted. In the last 1–2 minutes, spoon the warm queso over chips in several spots so you get creamy pockets of sauce. Remove from oven carefully.

Scatter the black bean & corn salsa evenly over the melted cheese, then spoon pico de gallo in a few places. Dollop 1/2 cup sour cream in small spoonfuls across the nachos (or serve on the side). Add 1/2 cup house-made salsa in desired spots. Spoon 1/2 cup guacamole over or serve guacamole on the side if you prefer individual portions.

Top with 1/4 cup sliced pickled or fresh jalapeños, 2 tbsp chopped scallions and 2 tbsp cilantro leaves for garnish. Serve immediately while chips are warm and cheese is gooey.

Serve the loaded nachos on the baking sheet or transfer to a large platter. Offer extra lime wedges, hot sauce and more salsa or sour cream at the table. Leftovers can be refrigerated (chips will soften) and gently reheated in a 350°F oven for 8–10 minutes to re-crisp.