Nacho Night

One sheet tray. A handful of options. Tons of nostalgia.

Yield: All recipes serve 2 people

Chef Notes: The biggest failure when it comes to nachos comes from not distributing the cheese during the baking process! Layer cheese and chips evenly so each bite is cheesy!

Make this dish your own by adding your favorite nacho toppings. I won’t judge you using nacho cheese here!

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Components

• Chips

• Queso

• Pico De Gallo

• Avocado

• Crema

• Additional Toppings

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Mise

Make Pico de Gallo:

• Dice 3 tomatoes, ½ onion▸ , and jalapeño finely. Mix with ¼ C minced cilantro, juice of 1 lime, and a pinch of salt. Let sit 10 minutes to meld.

Prepare the Toppings

• Mince remaining cilantro

• Peel and dice the avocado

• Slice the radish thin

• Poach chicken breast▸  (optional)

• Slice jalapeño (optional)

• Char the Corn (optional)

Finish

Bake the Nachos:

• Preheat oven to 375°F. Spread tortilla chips in a single layer on a sheet pan. Sprinkle evenly with shredded cheese and black beans. Bake until cheese is fully melted and bubbling (about 7–8 minutes).

Garnish the Nachos

• Remove chips from oven. Top with spoonfuls of pico de gallo, avocado slices, radish, and a drizzle of crema. Garnish with extra cilantro leaves and a squeeze of lime.

• Serve immediately while chips are crisp and toppings are fresh.

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