These are the nachos I make when dinner should feel like a party. Warm, crisp chips are layered with white queso, shredded chicken and every topping you could want—then finished with salsa, sour cream and plenty of lime.
INGREDIENTS
- Tortilla chips
- Shredded chicken
- White queso, about 2 cups, divided (homemade or your favorite)
- Black beans, drained and rinsed
- Pico de gallo
- Avocado, diced
- Sliced black olives
- Queso fresco, crumbled
- Restaurant-style salsa
- Sour cream
- Fresh lime
HOW TO MAKE IT
- Preheat the oven to 350°F.
- Spread the plain tortilla chips onto a baking sheet and bake for 10 minutes, until warm and lightly toasted.
- Arrange one layer of toasted chips on a large platter. Drizzle with about 1 cup of white queso, then add shredded chicken, black beans, pico de gallo, avocado, black olives and queso fresco.
- Add a second layer of chips and repeat the queso and toppings.
- Finish with a drizzle of restaurant-style salsa, a very generous dollop of sour cream and a squeeze of fresh lime. Serve immediately.
MAURA’S NOTES
Measure everything with your heart. Ultimate Nachos are not the place for restraint. Keep the queso warm and pourable, use the biggest platter you own and make sure the toppings reach all the way to the edges.
THE RECIPE
Ultimate Nachos
Crisp toasted tortilla chips layered with shredded chicken, white queso, black beans and all the good toppings.
WHAT TO SERVE WITH IT
A very cold margarita, extra salsa and lime wedges are really all you need. For a larger gathering, add guacamole and a bowl of something crunchy for guests to snack on while the nachos come together.
MAKE A NIGHT OF IT
Put the platter in the middle of the table, pour the drinks before you sit down and let everyone dig in. This is casual hosting at its best: abundant, a little messy and much more fun shared.
