If using fresh pico de gallo: finely dice 2 medium tomatoes (about 1 cup), 1/4 cup white or red onion, and 1 small jalapeño (remove seeds for less heat). Combine in a bowl with 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and a pinch (about 1/4 tsp) salt. Taste and adjust lime/salt; set aside.

Guacamole

Smash avocado

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Add 1 tablespoon fresh lime juice and 1 teaspoon kosher salt. Using a fork, roughly mash to a chunky but spreadable consistency. Stir in 1 tablespoon chopped cilantro if desired. Taste and adjust salt/lime. Keep covered until assembly to prevent browning.

Cheese & Chip Assembly

Preheat oven to 375°F (190°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter, slightly overlapping but not stacked too high so cheese can melt evenly.

Scatter half of the grated cheddar and half of the monterey jack evenly over the first chip layer. Add the remaining chips on top to form a second light layer, then sprinkle with remaining cheddar and monterey jack. Drizzle or spoon the warmed nacho cheese sauce over the top in an even pattern, leaving some pockets of plain cheese for variety.

Bake in the preheated oven 7–10 minutes, or until the shredded cheese is fully melted and the nacho cheese is bubbling gently. For a broiled finish, switch to broil for 1 minute while watching closely to brown the cheese slightly (optional). Remove from oven.

Finishing & Toppings

Immediately after removing the nachos from the oven, dollop or spread the smashed avocado in small mounds across the surface so it stays fresh and vibrant.

Spoon pico de gallo in several places across the nachos. Add thinly sliced fresh jalapeño rounds to taste and scatter pickled jalapeños if using for extra tang.

Drizzle or dollop sour cream across the nachos — you can thin the sour cream with 1–2 teaspoons of water or lime juice and whisk to make a pourable crema if you prefer a smoother drizzle.

Sprinkle chopped cilantro, sliced green onions, and crumbled cotija (if using) evenly over the top.

Serve immediately with extra lime wedges on the side.