Squatters Nachos Recipe

Preheat and layer chips

Preheat your oven to 375°F (190°C). Spread half of the tortilla chips in an even layer on a large rimmed baking sheet or ovenproof platter so they cover most of the surface but remain in a single layer where possible.

Add cheese and second layer

Sprinkle half of the shredded jack and half of the shredded cheddar evenly over the chips. Top with the remaining chips and then sprinkle the remaining jack and cheddar so you have a double-layered nacho stack with cheese between and on top.

Prepare beans and toppings

If using canned black beans, drain and rinse them. Warm the beans briefly in a small saucepan over medium heat with a pinch of salt (about 2–3 minutes) or microwave them in a bowl for 60–90 seconds until hot. Distribute the warmed beans evenly across the top of the layered chips and cheese. Scatter sliced jalapeños, diced tomatoes, and black olive slices evenly over the chips and beans so each portion will get a mix.

Bake nachos

Place the baking sheet in the preheated oven and bake for 8–10 minutes, until the cheese is fully melted and bubbly. Watch closely after 8 minutes to avoid burning the chips. Remove from oven.

Make crema

While the nachos bake (or up to 30 minutes ahead), whisk together the sour cream and (optional) Greek yogurt in a small bowl until smooth. Add lemon juice, lemon zest, salt, and pepper; taste and adjust acidity or seasoning. Transfer the lemon crema to a squeeze bottle or small bowl for drizzling.

If using store-bought salsa, give it a quick stir and taste; adjust heat or seasoning if desired. Keep at room temperature and spoon into a small serving bowl. If you prefer warmed salsa, heat it gently for 30–45 seconds in the microwave or in a small saucepan until warm but not boiling.

Make guacamole

Halve and pit the avocados and scoop flesh into a bowl. Add lime juice immediately and mash to desired consistency. Stir in finely diced red onion, chopped cilantro, salt, and the optional minced jalapeño. Taste and adjust lime and salt. Transfer to a serving bowl and cover with plastic wrap pressed to the surface if making ahead to minimize browning.

Assemble and serve

When the nachos come out of the oven, immediately spoon dollops of guacamole and salsa around the tray, or serve them on the side for guests. Drizzle the lemon crema over the nachos in a thin zigzag pattern. Scatter the reserved cilantro leaves and extra jalapeño slices on top. Let the nachos sit 1–2 minutes so toppings settle, then serve hot.