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 for the gang. The big pile of creamy, fresh, homemade guacamole makes the nachos truly irresistible. I generally keep my guac basic with mashed avocado, lime juice, salt, pico de gallo or chopped tomatoes and onions, bell peppers, and cilantro; add your favorite items. I used queso quesadilla which is an easy-melting cheese. It’s available at my regular grocery store and found near the Mexican cheeses in your grocer’s cheese case; substitute with Monterey Jack. I microwave the nachos, but bake them if you prefer; directions are written for either method.
¼cuppico de galloequal mixture tomatoes and white onions with a pinch of cilantro, optional
¼cupbell pepperdiced small (any color), optional
2tablespoonsjalepeno peppers diced smalloptional
2tablespoonschopped cilantro
Nachos
4cupsyellow or white corn tortilla chips
2cupsshredded queso quesadillafound near the Mexican cheeses in your grocer’s cheese case; or substitute with Monterey Jack
⅓cuppico de gallo
¼cupbell pepperdiced small (any color), optional
2tablespoonsjalepeno peppers diced smalloptional
2tablespoonschopped cilantro
sour creamoptional 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.