No Chili Nachos Recipe

Preheat

Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.

If using rotisserie chicken or other optional protein, shred or crumble it into bite-sized pieces and set aside. If using chilled guacamole, stir in 1 tablespoon fresh lime juice and a pinch of salt to brighten flavor.

Warm refried beans: place the 1 cup canned refried beans in a microwave-safe bowl and heat for 45–60 seconds until easily spreadable, or warm in a small saucepan over low heat, stirring occasionally.

Choose a large, rimmed baking sheet (roughly 12x16 in) or an oven-safe skillet. Arrange half of the tortilla chips in an even layer across the baking sheet, slightly overlapping but not piled too high to ensure even melting.

Dot the chips with half of the warmed refried beans in small spoonfuls; this helps beans adhere to chips and adds texture. Distribute half of the shredded cheddar and half of the Monterey Jack cheese evenly over the chips and beans.

Add the remaining tortilla chips in a second, looser layer on top. Dot the remaining refried beans over the top layer and sprinkle the remaining cheeses evenly to ensure good coverage.

If using optional proteins (rotisserie chicken, chorizo, etc.), scatter them evenly over the top layer of chips and cheese so they heat through with the cheese.

Bake the assembled nachos in the preheated oven for 8–10 minutes, or until cheeses are fully melted and bubbling and chips at the edges are just starting to brown. Keep an eye to prevent burning.

For extra browning, switch the oven to broil for 30–60 seconds, watching constantly so cheese does not burn.

Remove nachos from oven and immediately sprinkle diced tomatoes, diced red onion, sliced black olives, pickled jalapeños, and banana peppers (if using) evenly over the hot cheese so they slightly warm but remain fresh-tasting.

Add dollops of guacamole and spoonfuls of salsa across the nachos. Drizzle sour cream in small spoonfuls or use a squeeze bottle to create thin lines if preferred.

Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then sprinkle chopped cilantro and sliced green onions over the top. If desired, add a few dashes of hot sauce and squeeze the remaining lime juice over the nachos for brightness.

Serve immediately while hot and cheesy. Provide extra salsa, sour cream, guacamole, and hot sauce at the table.