Extreme Nachos Recipe

Preheat oven to 200°C (400°F) if serving oven-warmed nachos. Arrange large baking sheet(s) or an ovenproof platter ready. If using store-bought chips, skip to next section. To make chips from tortillas: stack tortillas and cut into triangles. Heat oil in a large skillet to 175°C (350°F) or heat 2 tbs oil in a skillet over medium-high. Fry batches of tortilla triangles 1–2 minutes per side until crisp and golden. Drain on paper towels and season lightly with salt. Use about 12 cups of chips to form a single large tray of nachos.

Make the roux

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until the mixture bubbles and turns a slightly nutty golden color (this cooks out the raw flour taste).

Add milk and thicken

Slowly whisk in 500 ml milk, a little at a time, scraping the bottom to avoid lumps. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Finish the queso

Lower heat to low. Stir in 60 g softened cream cheese until smooth. Add grated cheddar (300 g) and monterey jack (150 g) in handfuls, stirring until fully melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Keep warm on the lowest heat setting and stir occasionally. If too thick, thin with 1–2 tbs milk.

Heat 1 tbs vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add the finely diced onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add 500 g ground beef (or plant-based ground) and break up with a spoon. Cook until browned, about 6–8 minutes. Drain excess fat if necessary.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add 400 g diced tomatoes, 250 ml beef or vegetable stock, 2 tbs chili powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tsp brown sugar. Bring to a simmer.

Reduce heat and simmer uncovered 15–20 minutes until the chili thickens. Stir in the drained and rinsed 400 g kidney beans and simmer another 5 minutes to heat through. Taste and adjust salt or chili powder as needed. Keep warm.

Spread half the chips in an even layer on the prepared baking sheet or platter. Spoon half of the chili over the chips in dollops, then drizzle about half of the queso evenly over the top. Sprinkle half of the red onion and half of the jalapeño slices, and half of the diced tomatoes.

Top with the remaining chips to form a second layer. Repeat with the remaining chili and queso, then finish with the rest of the red onion, jalapeños and tomatoes.

If you want melted cheese edges and warmed toppings, place the assembled nachos in the preheated 200°C (400°F) oven for 6–8 minutes until the queso is bubbly. Alternatively, skip the oven and serve immediately for crunchier chips.

Remove nachos from oven (if used). Scatter 2 cups shredded lettuce and 2 tbs chopped cilantro over the top to add freshness and contrast to the hot toppings.

Add dollops of 1 cup sour cream across the tray, spoon pickled jalapeños where desired, and sprinkle the remaining fresh tomato and onion if any. Serve lime wedges on the side and offer hot sauce to taste.

Serve immediately while queso and chili are hot, and chips are still crisp. Provide extra napkins — these are loaded nachos!