Nachos Recipe

Prepare and cut tortillas

Stack 12 corn tortillas and cut them into 6 wedges each (like pizza slices) so you have about 72 chips.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a small piece of tortilla sizzles immediately.

Fry chips

Fry the tortilla wedges in batches (do not overcrowd) for about 1 to 1 1/2 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray. Immediately sprinkle with 1 tsp kosher salt while still hot so salt adheres.

Cool

Let chips cool and crisp for at least 5 minutes. Keep warm in a low oven (200°F/95°C) if preparing ahead.

Preheat oven

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

Arrange chips

On a large oven-safe platter or rimmed sheet pan, arrange half of the freshly fried chips in an even single layer, slightly overlapping. Scatter half the black beans over the chips, then sprinkle half (1 cup) of the shredded VG, GF cheese blend evenly. Add the remaining chips on top and repeat with remaining beans and cheese to create two cheesy layers.

Bake to melt

Place the assembled chips in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbly. For a slightly browned top, switch to broil for 30–60 seconds while watching carefully.

Add fresh toppings

Remove nachos from oven. Spoon 1 cup pico de gallo evenly over the hot cheese. Scatter the thinly sliced fresh jalapeño across the top. Dollop sour cream in 6–8 spots and spoon guacamole in 4–6 spots so each diner can serve themselves.

Garnish

Sprinkle chopped cilantro over the nachos and serve with lime wedges and hot sauce on the side.

Serve immediately while chips are still crisp and cheese is warm. Makes enough for 2–4 people as an appetizer or snack. Recommend tongs or large spatulas for portioning so chips beneath the surface are retrieved with melted cheese.