NACHOS

Ingredientai

4 cups tortilla chips

1 cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup canned black or pinto beans, drained and rinsed, or 1 cup leftover Basic Black Beans (this page), warmed

1 cup Pico de Gallo (this page)

¼ cup Chipotle Crema (this page)

½ cup Escabeche (this page) or canned pickled jalapeños, drained

2 tablespoons crumbled Cotija cheese

2 tablespoons finely chopped fresh cilantro

Nurodymai

Preheat the oven to 350°F.

Scatter the tortilla chips on a sheet pan and sprinkle them evenly with the shredded cheese, making sure each chip has some cheese on it. Bake until the cheese is melted, 3 to 5 minutes.

Top the chips with the beans and Pico de Gallo. Drizzle with the Chipotle Crema. Sprinkle the Escabeche over the chips, followed by the Cotija and cilantro, and serve.

Pastabos

The difference between a good plate of nachos and a great plate of nachos is the placement of all the ingredients. You want to make sure you get everything evenly spread out in and around and on each chip, so every bite’s got the melty cheese, a bit of jalapeño, some beans, and some of our killer Chipotle Crema.