Signature Macho Nachos Recipe

Prepare chips

If serving traditional salted chips, spread 8 cups of corn tortilla chips in a single even layer on a large oven-proof platter or rimmed baking sheet. To make garlic herb buttered chips, whisk together 3 tbs melted unsalted butter, 1 tsp minced garlic, 1 tbs finely chopped parsley and 1 tsp kosher salt. Toss chips gently in the butter mixture until evenly coated. Arrange coated chips in an even layer on the platter.

Warm queso blanco

Heat 1 cup queso blanco in a small saucepan over low heat, stirring frequently until warm and pourable (about 5 minutes). Keep warm on the lowest heat or transfer to a small insulated container.

Layer cheeses

Evenly sprinkle 1 cup of shredded cheddar jack over the arranged chips (reserve remaining cheddar jack if you want an extra sprinkling after baking).

If using fries as a base or mix-in, cook 4 cups fries according to package or recipe until golden and crisp. Drain briefly on paper towels and arrange fries over chips or alongside chips before adding cheese.

Roast corn

If using fresh or frozen corn, heat a dry skillet over medium-high heat. Add 1 cup corn kernels and cook, stirring occasionally, until kernels develop light char (3–5 minutes). Remove and cool slightly.

Combine salsa

In a bowl, combine the roasted corn, 1 cup rinsed and drained black beans, 0.25 cup finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Toss to combine and adjust seasoning to taste.

Assemble nachos

Preheat oven to 375°F (190°C). On the platter of chips, spoon the roasted corn & black bean salsa evenly over the cheese-sprinkled chips. Drizzle the warmed queso blanco across the top in ribbons or dollops. Scatter 0.5 cup bacon bits and 0.5 cup diced tomatoes evenly across the nachos. Add thinly sliced jalapeños to taste (use 2 jalapeños thinly sliced) and sprinkle 0.25 cup shredded pickled jalapeños or extra sliced jalapeños for tang and heat.

Bake to melt

Place the assembled nachos in the preheated oven for 6–8 minutes, or until the cheddar jack is melted and toppings are warmed through. Watch closely so chips don’t burn.

Remove nachos from the oven. Dollop 0.5 cup sour cream in a few spots or pass on the side. Sprinkle 0.25 cup thinly sliced scallions over the top. Offer lime wedges and hot sauce for guests to add brightness and heat. Serve immediately while hot and cheesy.