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Loaded Nachos
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Everyone loves nachos with lots of melted cheese and fixings. To make sure every person gets a chip loaded with all the nacho goodness, I have assembled and baked the chips in a single layer. With this recipe, you decide if you want to purchase all the ingredients or make the salsas and chips from scratch. If you rather not make your own tortilla chips buy restaurant style, or thick tortilla chips that are not too salty. The thicker chips stay crisp and won't break as easily. Serve immediately with creme fraiche and salsa verde.
Course: Appetizer
Cuisine: American, Mexican
Servings: 6 servings
Author: Ginger
Ingredients
Tortilla chips
  • 3 cups (675 ml) canola or vegetable oil
  • 6 fresh corn tortillas or thick cut, restaurant style store- bought tortilla chips
  • Kosher salt
Nachos
  • 4 oz (125 g) cheddar cheese
  • 4 oz (125 g) pepper jack cheese
  • 24 tortilla chips homemade or store bought
  • 16 oz 453 g jar bean dip or refried beans
  • 1-2 ripe avocados
  • 24 - 48 slices of pickled jalapeno peppers
  • Creme fraiche plus some milk for thinning
  • Salsa verde
Salsa Verde (or store-bought salsa verde)
  • 1 garlic clove
  • 1 teaspoon Kosher salt
  • 3-4 tomatillos about 5 oz (150 g)
  • 2 serrano chilies
  • ½ white onion minced
  • 1 tsp honey
  • 1 handful of cilantro minced
Instructions
Tortilla Chips
  1. In a cast iron skillet, Dutch Oven, or wok, add the oil and heat until the oil temperature reaches 375°F (190°C). Stack the tortilla chips and cut them into quarters. When the oil is hot, add a few chips to the oil and cook until starting to brown, about 2-3 minutes. Turn the chips over to the other side and finish cooking. Use a mesh spoon, or spider and remove the chips from the oil and place on paper towels to dry. Sprinkle a small pinch of Kosher salt over the chips while they are warm. Continue until all chips are fried.
Nachos
  1. Pre heat the oven to 425°F ( 218°C) with the rack in the middle position. Line a large rimmed sheet pan (18" x 13" / 46 cm x 33 cm) with aluminum foil. Set aside.
  2. Prepare your garnishes of creme fraiche and salsa verde
  3. Add the creme fraiche, or sour cream, to a small bowl and add the milk a tablespoon at a time and stir. Continue to add just enough milk so the creme fraiche will easily drizzle over the nachos. You do not want it too diluted, but the creme fraiche drizzles easier when it is slightly thinned out. Cover and keep in the refrigerator until ready.
  4. If you are making the tomatillo salsa do so now before you bake the nachos. See recipe below.
  5. Grate the cheeses using the large holes of a box grater, or food processor. Place the grated cheese in a medium size mixing bowl and mix to combine. Set aside.
  6. Arrange the tortilla chips in a single layer on a sheet pan.
  7. Spoon a tablespoon of bean dip over the center of each chip, spread it out into an even layer.
  8. Slice an avocado in half lengthwise and remove the pit. Thinly slice each avocado half lengthwise and scoop out the slices with a spoon. Arrange one slice of avocado over each chip covered with the beans. Depending on the size of your avocado, you might need to cut each slice in half to fit on the chips. I was able to get enough slices from one avocado.
  9. Place one slice of pickled jalapeno on each chip, then cover them with grated cheese .
  10. Place the sheet pan with the chips in the oven and bake until all the cheese has fully melted, about 4 minutes.
  11. Immediately place the nachos on a serving platter and serve with the creme fraiche and salsa verde. You can drizzle the salsa verde and creme fraiche over the nachos and sprinkle with some chopped cilantro, or you can serve the creme fraiche and salsa verde on the side.
Salsa Verde
  1. Peel and mince the garlic. Sprinkle the garlic with the salt and use the side of your chef's knife to make a pulp with the garlic. Move the knife back and forth pressing the side of the blade on the garlic and salt until the garlic turns into a smooth pulpy consistency. Add the garlic pulp to the bowl of a food processor, blender, or immersion blender.
  2. Husk, wash and dice the tomatillos. Place the tomatillos in the bowl with the garlic.
  3. Add the minced onion.
  4. Cut the Serrano peppers in half lengthwise and cut off the stem. If you want a milder salsa, remove the seeds and the white pith. They contain most of the heat, especially the pith. Mince the serrano chilies and add them to the bowl with the tomatillos. Add the honey and process all the ingredients until you get a smooth salsa, or to your desired consistency. Stir in the minced cilantro and pour the salsa into a small serving bowl.
  5. Serve immediately or cover with a tight fitting lid or plastic wrap. Refrigerate until ready to serve. Homemade salsa is best used the same day it is made. If several hours pass before serving, hold off from adding the cilantro until just before serving.