Big Dish O' Nachos

1. 1

   Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl.

2. 2

   Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan.

3. 3

   Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes.

4. 4

   Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans.

5. 5

   Return to the oven and bake until the cheese melts, about 5 more minutes.

6. 6

   Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole.

7. 7

   Top with sour cream, pico de gallo, pickled jalapenos and scallions.

8. 8

   Cheese Sauce

9. 9

   Melt 3 tablespoons butter in a saucepan over medium heat.

10. 10

    Add 1 teaspoon each minced garlic and shallot; cook 5 minutes.

11. 11

    Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes.

12. 12

    Add 1/2 cup milk; whisk until thick.

13. 13

    Add 1 cup cheddar, season with pepper and stir until smooth.

14. 14

    Guacamole

15. 15

    Mash 2 avocados with a fork.

16. 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.

17. 17

    Press plastic wrap directly onto the surface and refrigerate until ready to use.

18. 18

    Photograph by Kat Teutsch

* Per serving · 4 servings · Values may vary.