Nachos Supreme Recipe

Slice each corn tortilla into 6 wedges by stacking 3–4 tortillas and cutting into sixths with a sharp knife or pizza cutter.

In a medium heavy-bottomed pot or deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or until a small tortilla corner bubbles immediately when tested. If you don't have a thermometer, test with one tortilla wedge — it should sizzle steadily.

Fry tortilla wedges in batches (do not overcrowd) for 45–75 seconds per side, or until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray and immediately sprinkle with fine sea salt. Repeat with remaining wedges and allow chips to cool slightly; they will crisp further as they rest.

In a small saucepan, combine drained and rinsed black beans, cumin, chili powder, salt, and 2 tablespoons water. Warm over medium heat, stirring occasionally, until heated through, about 5–6 minutes.

Partially mash about half the beans with a fork or potato masher to create a mix of whole and slightly mashed beans for better adherence to chips. Keep the mixture warm on low until assembly.

Grilled Chicken

Pat chicken breast dry and rub with 1 tablespoon olive oil, smoked paprika, garlic powder, salt (to taste), and black pepper. Heat a grill pan or outdoor grill to medium-high. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly.

Grilled Tuna

Marinate tuna steak in 1 tablespoon soy sauce, 1/2 tablespoon lime juice, and a pinch of black pepper for 5–10 minutes. Heat a grill or skillet to high, oil lightly, and sear tuna 1–2 minutes per side for rare–medium-rare (longer if you prefer well-done). Rest 2 minutes, then slice thinly across the grain.

Preheat oven to 375°F (190°C). Arrange a single even layer of house fried chips on a large rimmed baking sheet or oven-safe platter. For a loaded platter, overlap chips slightly but avoid creating a single thick pile.

Spoon warm black beans evenly over chips, focusing on distributing both whole and mashed beans so they cling to chips.

Scatter shredded jack cheese evenly over the bean-topped chips. If using grilled chicken or grilled tuna, distribute the sliced protein evenly on top of the cheese.

Bake in the preheated oven until cheese is melted and bubbly, about 6–8 minutes. For a browned top, switch to broil for 30–60 seconds while watching closely.

Remove nachos from oven. Dollop salsa in spoonfuls across the nachos (or serve salsa on the side if preferred).

Add sliced pickled jalapeños to desired level of heat.

Drizzle or dollop sour cream over the top, or serve sour cream on the side for guests to add themselves.

Garnish with thinly sliced scallions and chopped cilantro. Serve with lime wedges for squeezing over the nachos.

Let cool slightly (1–2 minutes) and serve immediately so chips remain crisp.