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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.
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Prepare your garnishes of creme fraiche and salsa verde
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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.
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If you are making the tomatillo salsa do so now before you bake the nachos. See recipe below.
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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.
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Arrange the tortilla chips in a single layer on a sheet pan.
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Spoon a tablespoon of bean dip over the center of each chip, spread it out into an even layer.
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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.
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Place one slice of pickled jalapeno on each chip, then cover them with grated cheese .
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Place the sheet pan with the chips in the oven and bake until all the cheese has fully melted, about 4 minutes.
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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.