Nacho Platter Recipe

Preheat the oven to 350°F (175°C). Arrange 8–12 cups of tortilla chips in an even single layer on a large rimmed baking sheet or on a heat-safe serving platter that can go in the oven. Leave room in the center if you plan to layer chips and toppings in stages.

Warm and season

If using previously cooked pulled pork, place it in a skillet over medium heat with 2–3 tablespoons of the chipotle-lime glaze (or BBQ sauce). Stir and heat until warmed through, about 4–6 minutes. If the pork is cold from refrigeration, cover and heat 6–8 minutes until internal temperature reaches at least 140°F. Keep warm while assembling.

Rinse and drain the black beans. Finely dice the yellow onion and roma tomatoes. Thinly slice the pickled jalapeños. Combine prepared beans, half of the diced onion (about 1/2 cup) and half of the tomatoes (about 1/2 cup) in a small bowl and set aside for even distribution over the chips.

In a small bowl, whisk together 1 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth. Taste and adjust salt or lime to preference. Transfer to a squeeze bottle or piping bag for easy drizzling over the nachos.

In a medium bowl, mash the 3 ripe avocados with a fork leaving some texture. Add 2 tablespoons lime juice, 2 tablespoons chopped cilantro, 2 tablespoons finely diced red onion, 3/4 teaspoon sea salt and 1/4 teaspoon ground cumin. Mix gently, taste and adjust seasoning. Keep covered with plastic wrap pressed onto the surface to prevent browning until ready to serve.

Scatter half of the shredded aged cheddar evenly over the arranged chips. Spoon the reserved beans-onion-tomato mixture and half of the warmed pulled pork over the cheese and chips in an even layer. Return the baking sheet or oven-safe platter to the oven and bake 5–7 minutes, or until the cheese is melted and bubbling.

Remove from oven. Add the remaining chips around any bare spots, then top with remaining shredded cheddar, remaining pulled pork, the rest of the diced tomatoes and onions, and the sliced pickled jalapeños. Return to the oven and bake another 4–6 minutes until cheese is fully melted and toppings are warmed through.

Remove nachos from the oven. Dollop the house guacamole (place 6–8 spoonfuls around the platter) and spoon the salsa roja in a few spots or serve in a bowl on the side. Drizzle the citrus sour cream over the top in a thin zig-zag or dot pattern. Sprinkle the remaining 1/4 cup finely diced onion (if any), sliced scallions, fresh cilantro leaves and crumbled cotija evenly over the platter.

Serve immediately while hot. Provide extra lime wedges and salsa/guacamole on the side. Encourage guests to scoop so chips remain sturdy; replenish chips and toppings as needed.