Super Nachos Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (triangles). Pat dry with paper towel if slightly damp.

Heat oil in a large heavy skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping one wedge — it should sizzle immediately and crisp in ~30 seconds.

Fry tortilla wedges in batches (do not overcrowd) until golden and crisp, about 30–60 seconds per side. Use a slotted spoon to transfer to a paper towel–lined tray.

While still warm, sprinkle chips with kosher salt. Allow chips to cool slightly; keep warm in a low oven (200°F / 95°C) on a baking sheet if making ahead.

Shredded Chicken (if chosen)

If using leftover cooked chicken, warm in a skillet with 1 tbs oil over medium heat and season with 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp ground cumin (optional). Stir until heated through, about 3–5 minutes.

Ground Beef (if chosen)

Heat 1 tbs oil in a skillet over medium-high heat. Add ground beef and cook, breaking up lumps, until browned, 6–8 minutes. Drain excess fat, then stir in 1/2 tsp salt, 1/2 tsp black pepper and 1 tbs taco seasoning (or 1 tsp chili powder + 1/2 tsp cumin). Cook 1–2 more minutes.

Shredded Braised Beef (if chosen)

If using pre-braised beef, warm in a saucepan with 2–3 tbs beef braising liquid or water over medium heat until hot, 4–6 minutes. Taste and adjust salt to 1/2 tsp if needed.

Make a roux: In a small saucepan over medium heat melt butter. Whisk in flour and cook 30–60 seconds until fragrant and pale golden.

Slowly whisk in half-and-half until smooth. Bring to a gentle simmer, whisking, until slightly thickened, about 2–3 minutes.

Lower heat to low. Gradually add shredded monterey jack, a handful at a time, whisking until melted and smooth between additions. Stir in white pepper and 1/2 tsp salt. Keep sauce warm on the lowest heat, stirring occasionally (do not boil).

If sauce is too thick, stir in up to 2 tbs additional half-and-half. If too thin, simmer gently a minute longer to thicken.

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice and 1/2 tsp salt in a bowl. Mix gently to combine.

Taste and adjust seasoning — add more lime juice or salt if needed. Let sit 10 minutes at room temperature to allow flavors to marry.

Preheat oven to 325°F (160°C) if you prefer fully melted layered nachos. Otherwise you can assemble directly on a serving platter.

Arrange a single even layer of warm tortilla chips on an oven-safe platter or baking sheet. Spoon half of the chosen protein evenly over the chips.

Drizzle or ladle half of the cheese sauce over the chips and protein. Add another layer of chips, remaining protein, and remaining cheese sauce so cheese covers most chips.

Place the assembled nachos in the preheated oven for 4–6 minutes, just until cheese is bubbly and warmed through. Alternatively, for quick serving, spoon hot cheese sauce directly over assembled chips and skip the oven step.

Remove from oven. Spoon pico de gallo evenly over the top. Add optional toppings: pickled jalapeños, dollops of sour cream, sliced green onions, black olives and extra cilantro leaves.

Serve immediately while chips are crisp and cheese is hot.