Supremo Nachos Recipe

Arrange chips

On a large ovenproof platter or baking sheet, spread the blue corn tortilla chips in an even single layer, leaving a little overlap but avoiding heavy stacking so toppings distribute evenly.

To assemble at serving time, layer warm queso over chips, then spoon picadillo, charro beans, pico de gallo and dollops of guacamole. Drizzle chipotle crema and place pickled jalapeños and sour cream dollops. Finish with chopped cilantro.

Make roux

In a medium saucepan over medium heat, melt butter. Add flour and whisk continuously for 1–2 minutes until a pale roux forms and it smells slightly nutty but not brown.

Add dairy

Gradually whisk in whole milk and heavy cream, a little at a time to avoid lumps. Bring to a gentle simmer, whisking frequently until mixture thickens lightly, about 3–4 minutes.

Add cheeses & season

Lower heat to low. Add shredded pepper jack and white cheddar a handful at a time, stirring until smooth before adding more. Stir in pickled jalapeño brine, ground cumin, salt and black pepper. Keep warm on the lowest heat, stirring occasionally. Adjust seasoning to taste.

Cook aromatics & brown beef

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and break up with a spatula, cooking until browned and no pink remains, about 6–8 minutes.

Simmer with flavorings

Stir in tomato paste and cook 1 minute. Add diced drained tomatoes, chopped olives, raisins, ground cumin, oregano, chili powder, salt and pepper. Reduce heat to medium-low and simmer uncovered 6–8 minutes so flavors meld and excess moisture reduces. Finish with lime juice, stir and taste; adjust salt as needed. Keep warm.

In a small bowl whisk together Mexican crema or sour cream with minced chipotle, adobo sauce, lime juice, smoked paprika and salt until smooth. Taste and add more adobo for heat if desired. Chill briefly or hold at cool room temperature until ready to drizzle.

Combine diced tomatoes, white onion, minced jalapeño, chopped cilantro, lime juice and salt in a bowl. Toss gently and let rest 10 minutes at room temperature to marry flavors. Taste and adjust lime or salt as desired.

Cook bacon & aromatics

In a small skillet over medium heat, cook diced bacon until crisp, about 5–6 minutes. Remove most of the rendered fat, leaving about 1 tablespoon in the pan. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds.

Finish beans

Add warm cooked pinto beans and broth to the skillet. Stir and simmer 3–4 minutes until heated through and slightly saucy. Stir in chopped cilantro, season with salt and pepper, and keep warm.