Who can pass up a plate of nachos with all the toppings? Not me, and not the Sac Foodies either as I learned at our 3rd annual potluck event. This recipe is easy to make and I made sure not to skimp on any of the toppings. Here’s how I made my nachos, but of course the toppings are up to you! Note: This recipe makes two of the pans pictured below.
Nachos with All the Fixin's
Two bags tortilla chips (I used a mix of corn and blue chips, for added color)
One bag Mexican cheese blend
1 can refried or black beans (your preference)
1 small container sour cream
1 jar jalapeno peppers
Pico de gallo (or salsa, if you prefer)
Layer chips and cheese in pans. I opted for a disposable foil pan, but you could use any oven-safe baking dish. Here’s a tip I learned from fellow SacFoodie Cristina during the potluck which is very helpful: if you’re using refried beans, put the beans into a microwave-safe bowl and add a small amount of water. Microwave for 30-45 seconds, stir, and the beans will be easy to pour over the chips. After topping the chips and cheese with the beans, put the pans into the oven on broil for about 8 minutes or until cheese is melted. Remove from oven and top with sour cream, jalapeno peppers, diced avocado and pico de gallo or salsa. Enjoy!