Smokehouse Nachos Recipe

Make or prepare chips

If using store-bought chips, arrange 6 cups of chips in an even single-to-double layer on a large oven-proof platter or sheet. If making homemade chips: cut 6-8 corn tortillas into quarters, heat 1 cup neutral oil in a deep skillet to 350°F (175°C), fry tortilla quarters in batches 1–2 minutes until crisp and lightly golden, drain on paper towels and immediately sprinkle with 1 tsp kosher salt. Let cool slightly and transfer to an oven-proof platter.

Prepare the vegetables: core, seed and dice the red and yellow bell peppers to yield about 1/2 cup each. If using fresh corn, sauté 3/4 cup kernels in a small skillet with 1 tsp oil over medium-high heat for 3–4 minutes until lightly charred; if using frozen, thaw and pat dry, then quickly sauté. Slice pickled or fresh jalapeños into thin rounds (about 2 tbsp). Dice tomatoes (3/4 cup) and finely dice 1/4 cup red onion. Chop cilantro and reserve 2 tbsp for topping.

Scatter the prepared bell peppers, corn and jalapeño slices evenly over the arranged chips, trying to distribute ingredients so most chips will get toppings.

Combine cheeses: in a bowl mix 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack and 1/2 cup smoked gouda (optional) until evenly blended.

Generously sprinkle about two-thirds of the cheese mixture over the chips and toppings to create a base layer. Add another light layer of chips if desired to create depth, then finish with the remaining cheese on top so there is melted cheese throughout.

Heat method: place the assembled nachos on a sheet or ovenproof platter into a preheated oven at 400°F (200°C) for 6–8 minutes or until cheese is fully melted and bubbly. Alternatively, use a broiler on high for 2–4 minutes — watch closely to avoid burning. For a smoky finish, place under a preheated broiler for the last 1–2 minutes, or briefly torch the top with a kitchen blowtorch.

While the nachos are heating, make the pico de gallo: combine the 3/4 cup diced tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tsp minced fresh jalapeño (optional) and 1/4 tsp salt in a small bowl. Stir and taste; adjust lime and salt to preference. Let sit 5–10 minutes to marry flavors.

Remove nachos from the oven. Immediately spoon the pico de gallo across the top in several dollops so tomatoes stay fresh. Add remaining 1–2 tbsp chopped cilantro over the nachos.

Serve the sour cream (1/2 cup) on the side or dolloped in the center. Add optional garnishes: sliced green onions, avocado or guacamole, and lime wedges. Provide extra pickled jalapeños if desired.