Factory Nachos Recipe

1. Preheat and arrange chips

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment or lightly grease it. Spread 10 cups of tortilla chips in an even single layer across the baking sheet, leaving small gaps so cheese can melt between chips.

2. Prepare garnishes for finishing

Slice the pickled jalapeños if not pre-sliced. Thinly slice the green onions on the bias and separate the white and green portions. Reserve the green portions for finishing and the white portions for mixing into the guacamole if desired. Portion the sour cream into a small squeeze container or bowl for dolloping, and cut the lime into wedges for serving.

3. After baking with cheese (see Cheese section), transfer nachos to a serving platter and finish with guacamole, salsa, pickled jalapeños, dollops of sour cream, sliced green onions, and lime wedges. Serve immediately so chips remain crisp.

4. Combine cheeses

In a bowl, toss together 2 cups shredded sharp cheddar and 2 cups shredded Monterey Jack so the cheeses melt evenly. Reserve the 1/2 cup crumbled queso fresco to sprinkle after baking.

5. Top chips and bake

Just before baking, scatter the mixed shredded cheeses evenly over the arranged chips on the baking sheet, leaving some chips exposed at the edges. Place the baking sheet in the preheated oven and bake 6–8 minutes, or until cheese is fully melted and bubbling but not browned. Remove from oven and immediately sprinkle the crumbled queso fresco over the hot cheese.

6. Prepare avocados

Halve and pit 3 ripe avocados. Scoop flesh into a medium bowl and mash with a fork to your preferred texture (chunky or smooth).

7. Season guacamole

Add 2 tbsp fresh lime juice, 0.25 cup finely minced red onion, 2 tbsp chopped cilantro, 1 seeded and minced jalapeño, 1 tsp salt and 0.25 tsp black pepper to the mashed avocados. Stir to combine and taste; adjust salt or lime if needed. Keep covered and refrigerated until ready to assemble (press plastic wrap directly on surface to prevent browning).

8. Toast spices and sauté aromatics

In a small saucepan over medium heat, warm 1 tbsp vegetable oil. Add 2 cloves minced garlic and sauté 30 seconds until fragrant (do not brown). Add 1 tsp smoked paprika, 1 tsp ground cumin and 2 tbsp ancho chile powder; stir 30–45 seconds to bloom the spices.

9. Simmer sauce

Add 1 cup tomato sauce and 0.25 cup stock to the pan, stirring to combine. Add 1 tsp salt and 1 tsp granulated sugar. Bring to a gentle simmer and cook 5–6 minutes to develop flavor.

10. Thicken and finish

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens slightly. Remove from heat and taste; adjust salt if needed. Keep warm until assembly. This sauce will be used sparingly: drizzle over chips before cheese or spoon on top after baking for more pronounced chile flavor.

11. Make fresh salsa

In a small bowl combine 3 diced Roma tomatoes, 0.25 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 0.5 tsp salt and 0.5 of a minced jalapeño (or to taste). Stir and let sit 10 minutes for flavors to meld. Taste and adjust salt or lime as needed.

12. Finish and serve

After cheese has melted and queso fresco has been sprinkled, immediately top the hot nachos with spoonfuls of guacamole and fresh salsa. Drizzle or spoon the warm red chile sauce over chips where desired (start with 3–4 tbsp spread across the tray). Scatter pickled jalapeños and sliced green onion greens across the platter, and place dollops of sour cream around the nachos. Serve with lime wedges on the side so guests can squeeze fresh lime over individual portions.