Nachos Recipe

If using shredded chicken: warm chicken in a skillet over medium heat with 1 tablespoon water or a splash of oil until heated through, about 3–4 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If using chili: reheat chili gently in a saucepan, stirring occasionally, until hot, about 5–7 minutes.

In a medium bowl combine black beans, corn, diced red bell pepper, red onion, and cilantro.

Add lime juice, olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust seasoning. Set aside to let flavors meld while you make the queso (10–15 minutes recommended).

In a small saucepan over medium-low heat, melt butter. Whisk in flour and cook 30–45 seconds to form a roux.

Slowly add milk while whisking to make a smooth béchamel-like base. Cook 1–2 minutes until slightly thickened.

Reduce heat to low. Add the cubed white American cheese and shredded Monterey Jack in batches, stirring constantly until smooth and melted.

Stir in ground cumin, minced chipotle in adobo (if using), and 1 teaspoon salt. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally so it doesn’t skin over.

In a small bowl combine ranch dressing, 1 teaspoon pickled jalapeño juice and minced fresh jalapeño (if using). Whisk until smooth. Refrigerate until ready to drizzle.

Preheat oven to 375°F (190°C). On a large ovenproof platter or rimmed baking sheet lined with parchment, arrange half of the tortilla chips in an even layer.

Spoon half of the warmed protein (chicken or chili) over the chips, then drizzle about half of the warm queso over that layer. Sprinkle half of the shredded cheddar jack cheese over the top.

Scatter half of the black bean & corn salsa over the cheese and add a few sliced pickled jalapeños and a sprinkling of green onions.

Repeat with the remaining chips, protein, queso, cheddar jack, and salsa to build a second layer, finishing with the remaining shredded cheddar jack on top.

Transfer the assembled tray to the oven and bake for 6–8 minutes, or until the cheese is fully melted and edges are bubbling. For extra browning, switch to broil for 1 minute while watching closely.

Remove nachos from the oven. Immediately drizzle jalapeño ranch evenly over the top. Sprinkle remaining green onions and optional cilantro leaves. Add dollops of sour cream or crema, and additional pickled jalapeños to taste.

Serve hot, with extra lime wedges and hot sauce on the side. Encourage guests to dig in with plates and napkins—these nachos are large enough to share.