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1
Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl.
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2
Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan.
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3
Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes.
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4
Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans.
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5
Return to the oven and bake until the cheese melts, about 5 more minutes.
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6
Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole.
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7
Top with sour cream, pico de gallo, pickled jalapenos and scallions.
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8
Cheese Sauce
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9
Melt 3 tablespoons butter in a saucepan over medium heat.
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10
Add 1 teaspoon each minced garlic and shallot; cook 5 minutes.
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11
Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes.
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12
Add 1/2 cup milk; whisk until thick.
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13
Add 1 cup cheddar, season with pepper and stir until smooth.
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14
Guacamole
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15
Mash 2 avocados with a fork.
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16
Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper.
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17
Press plastic wrap directly onto the surface and refrigerate until ready to use.
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18
Photograph by Kat Teutsch
