Servings: 3–4 people
Portion size: About 10–12 nacho chips per serving
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

For the base:

• Tortilla chips – 2 cups (store-bought or homemade)

For toppings:

• Shredded cheddar or Mexican blend cheese – 1 cup

• Jalapeño slices – 1–2 tbsp (fresh or pickled)

• Onion – 2 tbsp, finely chopped

• Tomato – 2 tbsp, finely chopped (deseeded)

• Bell peppers – 2 tbsp, finely chopped

• Cooked seasoned kidney beans or black beans – ¼ cup (optional for protein)

• Cooked cajun spiced chicken, shredded or diced – ¼ cup (optional for protein)

• Fresh cilantro – 1 tbsp, chopped

For serving:

• Guacamole – ½ cup

• Salsa – ½ cup

• Sour cream – ½ cup

• Chilli flakes or taco seasoning – a pinch for spice

Optional twist:

• Corn kernels – 2 tbsp (for sweetness)

• Olives – 1 tbsp, sliced

• Chilli flakes or taco seasoning – a pinch for spice

Equipment needed

• Oven or air fryer

• Baking tray or oven-safe platter

• Mixing bowl

• Spoon or tongs

Instructions

1. Preheat the oven: Set to 375°F (190°C).

2. Layer the base: Spread tortilla chips evenly on a baking tray.

3. Add toppings: Sprinkle chopped veggies, beans, and jalapeños over the chips. You can add salsa and sour cream if serving immediately.

4. Add cheese: Generously top with shredded cheese.

5. Bake: Place in the oven for about 7–10 minutes, or until the cheese is melted and bubbly.

6. Garnish: Remove from oven, sprinkle fresh cilantro, and season with chili flakes or taco seasoning.

7. Serve immediately: Serve hot with sides of guacamole, salsa, and sour cream for dipping or layering.

Tips

• Homemade tortilla chips: Cut tortillas into triangles, brush with oil, and bake or fry until crisp.

• Cheese options: Use a combination of cheddar, mozzarella, or Monterey Jack for the perfect melt and flavor.

• For loaded nachos: Add refried beans, corn, or sautéed mushrooms.

• For a spicy kick: Add a drizzle of hot sauce or sprinkle crushed red chilies before baking.