Nachos Recipe

prepare tortillas

Stack tortillas and cut each into 6 wedges (triangle chips). Pat dry if damp.

Heat oil in a heavy skillet or deep pot to 350°F (175°C). If you don’t have a thermometer, test with one chip: it should sizzle immediately and take ~30–45 seconds to turn golden.

Fry tortillas in small batches (6–8 wedges at a time) for 30–60 seconds, turning once, until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray.

Immediately sprinkle chips with fine sea salt while still hot. Allow to cool slightly; chips will crisp further as they rest.

Preheat oven to 375°F (190°C) or set broiler to low. Line a rimmed baking sheet or an ovenproof platter with parchment or foil.

Arrange a single even layer of warm tortilla chips on the baking sheet. Scatter half of the shredded cheddar and Monterey Jack evenly over the chips. Sprinkle the black beans over the cheese layer.

Top with remaining chips if you want a second layer, then sprinkle remaining cheeses so they melt through both layers. Place in oven and bake 5–8 minutes until cheeses are fully melted and bubbly (or broil 1–2 minutes watching closely to avoid burning).

Remove from oven and let sit 1 minute to set slightly before adding fresh toppings.

While chips bake, prepare fresh toppings: shred lettuce, dice tomatoes, thinly slice jalapeños (remove seeds to reduce heat), finely dice red onion, and chop cilantro.

After the cheese has melted and the plate has rested 1 minute, scatter shredded lettuce evenly over the hot, cheesy chips. Top with diced tomatoes, sliced jalapeños, red onion, and chopped cilantro.

Spoon dollops of sour cream and salsa across the nachos or serve them on the side for guests to add. Add pickled jalapeños where desired.

Squeeze lime wedges over the nachos to taste and finish with a light grind of black pepper. Serve immediately while chips are still crisp and cheese is warm.