Preheat your oven to 200°C (400°F). Spread 6 cups of tortilla chips in a single even layer on a large oven-safe platter or rimmed baking sheet, leaving small gaps for toppings.

Sheese® Components

Distribute grated Sheese®

Evenly sprinkle 1.5 cups grated Sheese® over the arranged chips, covering most chips but leaving some exposed edges so they crisp.

Warm Sheese® sauce

If your Sheese® sauce is chilled or thick, warm 3 tablespoons gently in a small saucepan over low heat for 1–2 minutes, stirring until pourable. Drizzle the warmed Sheese® sauce in thin streams over the grated Sheese® before baking (this helps extra cheesiness).

Avocado & Pico de Gallo Smash

Make pico & avocado

In a bowl combine 1 diced medium tomato, 1/4 small finely diced red onion, 2 tablespoons chopped cilantro, 2 teaspoons fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Halve and pit 1 ripe avocado and add to the bowl. Use a fork to gently smash the avocado into the tomato mixture until a chunky spread forms. Taste and adjust salt or lime as needed.

Garlic & Herb Sauce

Mix sauce

In a small bowl whisk together 1/4 cup vegan mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1 tablespoon finely chopped parsley, 1/2 teaspoon dried oregano and 1/4 teaspoon salt. Add about 1 teaspoon water if the mixture is too thick; the sauce should be pourable but creamy.

Bake & Finish

Melt and crisp

Place the assembled tray of chips with grated Sheese® and drizzled Sheese® sauce into the preheated oven. Bake for 6–8 minutes, watching closely, until the Sheese® is softened and chips at the edges are just toasted (time will vary with oven and chip thickness).

Top with smash and sauces

Remove nachos from the oven. Immediately dollop or spoon the avocado-pico smash across the nachos in several portions so every bite gets some. Drizzle the garlic & herb sauce evenly over the top (use more or less to taste). Add pickled or fresh jalapeño slices (about 6 slices) distributed across the tray.

Garnish and serve

Scatter 1 tablespoon fresh cilantro leaves (and optional 1 tablespoon chopped green onion) over the nachos. Serve hot on the platter with extra Sheese® sauce on the side if desired.