Island Nachos Recipe

Ground beef

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 cup chopped onion and 1 minced garlic clove; sauté 2 minutes until translucent. Add 1 lb ground beef, breaking up with a spoon. Sprinkle 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 6–8 minutes until browned and cooked through. Taste and adjust seasoning. Keep warm.

Chicken tinga

In a blender, combine 1/2 cup chopped onion, 2 cloves garlic, 2 tbsp chipotle in adobo, 1 tbsp white vinegar, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt and 2 tbsp water; blend to a smooth sauce. In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb boneless chicken thighs and sear 2 minutes per side. Pour the chipotle sauce over chicken, reduce heat to low, cover and simmer 12–15 minutes until chicken reaches 165°F and sauce thickens. Shred chicken with two forks in the skillet and toss to coat. Keep warm.

Al pastor pork

Combine in a bowl 1/4 cup orange juice, 2 tbsp pineapple juice, 1 tbsp white vinegar, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt and 1 minced garlic clove. Toss 1 lb thinly sliced pork shoulder in the marinade and let rest 15–30 minutes (or up to 4 hours refrigerated). Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add marinated pork in a single layer and cook 3–5 minutes per side until caramelized and cooked through. Remove and let rest 5 minutes, then chop into bite-size pieces. Keep warm.

Warm 1.5 cups refried beans in a small saucepan over low heat, stir in 1/2 cup drained black beans if using, and season with a pinch of salt and 1/4 tsp cumin. Keep warm and spreadable. If beans are thick, add 1–2 tbsp water to reach a spreadable consistency.

Preheat oven to 400°F (200°C). On a large rimmed baking sheet or oven-safe platter, spread a thin layer (about 1/2 cup) of the warm refried beans to anchor the chips. Arrange half the tortilla chips in an even layer over the beans. Scatter half of the cooked protein you prepared evenly over the chips. Spoon another 1/4–1/3 cup refried beans in dollops over the chips. Sprinkle 1 cup shredded Monterey Jack over the first layer and add another even layer of remaining tortilla chips. Top with the remaining protein and the rest of the beans. Finish by sprinkling the remaining 1 cup Monterey Jack and the optional 1/2 cup queso fresco evenly over the top.

Bake in the preheated oven for 8–10 minutes, until cheese is fully melted and edges of chips are starting to brown. For a bubbly crisp top, broil on high 1–2 minutes watching carefully to avoid burning.

Remove nachos from oven. Immediately spoon pico de gallo in several small mounds across the tray. Dollop sour cream in teaspoons around the tray (or thin the sour cream with 1–2 tbsp milk and drizzle). Place guacamole in 4–6 dollops. Scatter sliced jalapeños and pickled red onions (if using) over the top. Sprinkle chopped cilantro and crumbled queso fresco. Serve with lime wedges and salsa verde or hot sauce on the side.

Serve the Island Nachos hot, allowing diners to pull portions from the tray. Provide extra lime wedges, hot sauce, and additional pico, guacamole, or sour cream as desired.