I can make a meal out of guacamole. I don’t even need chips.
Adding melted cheese to the chips just means I will officially and very happily spoil my dinner.
Nachos are fast, easy, and a crowd-pleasing, comfort food recipe that people can’t resist. They’re a perfect snack, appetizer, and for tailgating or game day parties, you’ll look like a superstar if you emerge from the kitchen with a plate of these.
The big pile of creamy, fresh, homemade guacamole makes the nachos truly irresistible. Homemade guac literally takes minutes to make and tastes a million times better than storebought.
I generally keep my guacamole pretty basic with mashed avocado, lime juice, salt, pico de gallo or chopped tomatoes and onions, bell peppers, and cilantro. Add your favorite items and for suggestions check out this Do-It-Yourself Guacamole Bar.
For the cheese I used queso quesadilla which is an easy-melting cheese that reminds me of Fontina in the melt-ability sense, but it’s about one-third the price. It’s perfect in grilled cheese, quesadillas, and on nachos. It’s available at my regular grocery store and found near the Mexican cheeses in your grocer’s cheese case, or substitute with Monterey Jack.
I made the nachos in the microwave because it’s faster and easier for me, but if you prefer to bake them, go ahead. The directions are written for either method.
I love texture and heat and sprinkled the nachos with bell peppers, jalepenos, pico de gallo, and cilantro.
The crunchy bits of fresh vegetables are a welcome addition and break up some of the gooey cheese-fest.
Smothering the chips with as much guacamole that they’ll hold before breaking en route to my mouth is the best.
And washing them down a cold margarita is mandatory.
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Loaded Guacamole Nachos
Ingredients
Guacamole
- 1 medium ripe avocado, mashed
- juice of 1/2 lime, or to taste
- pinch salt, to taste
- ¼ cup pico de gallo, equal mixture tomatoes and white onions with a pinch of cilantro, optional
- ¼ cup bell pepper, diced small (any color), optional
- 2 tablespoons jalepeno peppers diced small, optional
- 2 tablespoons chopped cilantro
Nachos
- 4 cups yellow or white corn tortilla chips
- 2 cups shredded queso quesadilla, found near the Mexican cheeses in your grocer’s cheese case; or substitute with Monterey Jack
- ⅓ cup pico de gallo
- ¼ cup bell pepper, diced small (any color), optional
- 2 tablespoons jalepeno peppers diced small, optional
- 2 tablespoons chopped cilantro
- sour cream, optional for serving
Instructions
- Guacamole – Peel and de-seed the avocado. Scoop out and mash the flesh in a medium bowl.
- Add the lime juice, salt to taste, and stir to combine.
- Optionally based on what you like in your guacamole, add pico de gallo, bell pepper, jalepenos, cilantro, and stir to combine; set guacamole aside.
- Nachos – On a large microwave-safe platter or in a shallow bowl (or preheat oven to 375F and use an oven-safe skillet or baking sheet), add half the chips and sprinkle with half the cheese.
- Top with the remaining chips, and sprinkle with remaining cheese making sure all the chips are nicely covered.
- Microwave until cheese has melted, about 1 minute on high power (or bake until cheese has melted, about 5 to 10 minutes).
- Add the guacamole to the center of the nachos and sprinkle with pico de gallow.
- Optionally and evenly sprinkle with bell pepper, jalepenos, and cilantro.
- Optionally add a dollop of sour cream before serving. Nachos are best warm and fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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