Two-layer Nachos Recipe

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add rinsed black beans, cumin, salt and pepper to the skillet. Stir to combine and cook 2–3 minutes until heated through.

Use a potato masher or back of a spoon to mash beans in the skillet until mostly smooth but still a little textured. Add 1 tablespoon lime juice, stir, adjust seasoning, then remove from heat and keep warm.

Make a roux

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute to remove raw flour taste, whisking constantly.

Slowly whisk in 1 cup whole milk, bringing mixture to a gentle simmer until slightly thickened (2–3 minutes).

Reduce heat to low and whisk in 1 cup shredded sharp cheddar and 2 tablespoons cream cheese until smooth. Stir in 1/2 teaspoon mustard, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Keep sauce warm on the lowest heat, stirring occasionally.

Make cilantro-crema

Whisk together 1/2 cup sour cream, 2 teaspoons mayonnaise, 1 tablespoon lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon minced garlic and 1/4 teaspoon salt until smooth. Taste and adjust lime or salt; refrigerate until assembly.

Make house salsa

Combine 1 cup diced tomatoes, 2 tablespoons red onion, 1 teaspoon minced jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt and a pinch of black pepper in a bowl. Stir and let rest 10–15 minutes for flavors to marry. Refrigerate until ready to serve.

Preheat oven to 400°F (200°C). Choose a large ovenproof platter or rimmed baking sheet (12–14 inch) for two-layer nachos.

Spread half (6 cups) of the tortilla chips in an even single layer across the platter.

Spoon half of the warmed refried black beans over the chips in dollops, spreading slightly but leaving some chips exposed.

Sprinkle half of the mozzarella/Monterey Jack blend (1 cup total) evenly over the beans and chips.

Add a second layer of the remaining 6 cups tortilla chips on top of the first cheesy layer.

Top the second chip layer with the remaining refried beans, remaining shredded cheese, diced tomatoes, sliced black olives and bourbon jalapeños, distributing evenly.

Drizzle the warm mac & cheese sauce evenly over the top layer (use all or most of the sauce depending on desired cheesiness).

Bake in the preheated oven 6–8 minutes, until the cheese is melted and the top is bubbling but chips are not burnt.

Remove from oven and let rest 2 minutes. Finish by drizzling cilantro-crema over the nachos in a zigzag pattern and sprinkle chopped cilantro and sliced green onions on top.

Serve immediately with house-made salsa on the side.