Loaded Nachos Recipe

Make Pico

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/4 tsp kosher salt in a bowl. Stir to combine, taste and adjust salt or lime as needed. Let sit at room temperature while you finish other components (10–15 minutes) so flavors meld.

Season Beans and Chicken

In a small skillet over medium heat add 1 tbs oil (if using) and warm the drained black beans for 2–3 minutes. Add 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/4 tsp kosher salt. Stir and cook until heated through, about 2 minutes. If using shredded chicken: add the chicken to the pan, stir to combine with spices and heat 2–3 minutes until warmed through. Taste and adjust seasoning.

Layer Nachos

Preheat oven to 425°F (220°C). On a large rimmed baking sheet or oven-safe platter spread half the tortilla chips in an even single layer. Evenly scatter half the warmed spiced black beans (and half the shredded chicken if using) over the chips. Sprinkle half each of the cheddar and Monterey Jack cheeses over the chips and beans. Add remaining chips in a second layer and top with the remaining beans/chicken and cheeses. Finish with a light sprinkle of crumbled queso fresco, if using.

Bake

Place the assembled nachos in the preheated oven and bake until the cheese is fully melted and bubbling, about 6–9 minutes. For extra browning, broil on high for 45–60 seconds while watching closely.

Top & Garnish

Remove nachos from oven. Immediately spoon pico de gallo over the top in small dollops so chips remain crisp. Add thinly sliced fresh jalapeño and pickled jalapeños if using. Dollop sour cream and spoon guacamole in a few places across the tray. Sprinkle green onions, a pinch of black pepper and remaining queso fresco.

Serve

Serve hot with lime wedges on the side. Encourage guests to squeeze lime over their portion. Leftovers: store components separately in airtight containers for best texture; reheat assembled nachos briefly in a 350°F oven to melt cheese (5–7 minutes).