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Nachos with Guacamole and Salsa Recipe

Mexican · Appetizer · 30 min total

Crispy tortilla chips loaded with melted cheese, topped with fresh guacamole and zesty salsa – a perfect party snack or game-day appetizer.

Ingredients

• 1 (13 oz) bag tortilla chips
• 2 cups shredded Mexican blend cheese
• 1/2 cup black beans, drained and rinsed
• 1/4 cup pickled jalapeños, sliced
• 2 ripe avocados
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• Salt to taste
• 1 cup diced tomatoes
• 1/4 cup finely chopped white onion
• 1 serrano pepper, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread tortilla chips in an even layer on the baking sheet. Sprinkle shredded cheese evenly over chips, then top with black beans and pickled jalapeños.
3. Bake for 8-10 minutes until cheese is melted and bubbly.
4. Meanwhile, make guacamole: Halve avocados, remove pits, and scoop flesh into a bowl. Mash with a fork to desired consistency. Stir in red onion, minced jalapeño, cilantro, lime juice, and salt. Set aside.
5. Make salsa: Combine diced tomatoes, white onion, serrano pepper, cilantro, lime juice, and salt in a bowl. Mix well.
6. Remove nachos from oven and transfer to a serving platter. Dollop guacamole over the center and spoon salsa around. Serve immediately.

Tips

• For extra protein, add cooked shredded chicken or ground beef before baking.
• Store leftover guacamole with plastic wrap pressed directly onto the surface to prevent browning.
• If you prefer a milder salsa, remove seeds from the serrano pepper.

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