When you're serving a starter for a get-together, nothing satisfies quite like nachos. Between the crispy chips, the gooey cheese, and all the creamy, spicy, and citrusy toppings, it's an appetizer built to please.
This nacho recipe starts with freshly fried chips. While you can sub store-bought, we recommend taking the time to fry your own, since homemade chips are heftier and better suited to handle serious toppings. Speaking of toppings, we pile them on in the form of pico de gallo, guacamole, pickled jalapeños, and cheese, plus BUSH'S® Honey Chipotle Grillin' Beans for a sweet and smoky flavor. When the chips have reached capacity, we transfer them to the oven to melt the cheese, then finish the whole thing off with sour cream, scallions, and cilantro.
These nachos come out perfectly balanced every time, with minimal work. Everyone will love the pairing of stretchy cheese and rich beans with refreshing pico and herbs, while the jalapeños provide a mellow tingle that will keep them coming back for more. With a mix of flavors and textures and a distinct barbecue twist, these nachos will be the talk of your next backyard cookout.
Fully Loaded Nachos With BUSH'S® Honey Chipotle Grillin' Beans
Fully Loaded Nachos with BUSH'S Honey Chipotle Grillin' Beans
Active Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 6
Special Equipment: Dutch oven, wok, 12-inch cast iron skillet; instant-read thermometer
For the Chips: 2 to 3 cups (480 to 720ml) canola oil 20 fresh corn tortillas, cut into 4 wedges each Kosher salt
For the Nachos: 1 (21.5-ounce) can BUSH'S® Honey Chipotle Grillin' Beans, warmed 2 cups pico de gallo 2 cups guacamole 1/2 cup (110g) sliced pickled jalapeños 8 ounces (225g) Colby Jack cheese, grated 1/2 cup (120ml) sour cream 1/4 cup (7g) roughly chopped cilantro leaves 1/4 cup thinly sliced scallions (from about 2 scallions)
Procedure: 1. To Make the Chips: Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375°F (190°C) on an instant-read thermometer. Adjust flame to maintain temperature. Working in batches, add tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel–lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches. Set aside until ready to use.
2. To Assemble the Nachos: Preheat oven to 425°F (220°C). Spread a single layer of chips out on a large baking sheet or in a large cast iron skillet. Spoon on half of Honey Chipotle Grillin' Beans, half of pico de gallo, and half of guacamole. Sprinkle with half of jalapeño slices and half of cheese. Top with another layer of chips, followed by remaining beans, pico de gallo, guacamole, jalapeños, and cheese.
3. Transfer pan or skillet to oven and cook until cheese has melted, about 5 minutes. Remove from oven and dollop on sour cream. Sprinkle with cilantro and scallions and serve immediately.