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1
In a medium mixing bowl, combine the tomato, onion, jalapeno and black beans and mix thoroughly.
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2
Drain the mixture thoroughly to get rid of any excess moisture or your chips will be soggy.
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3
Grate the Grana Padano, cheddar and Swiss using a microplane and mix them together.
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4
Break the triple cream apart using your fingers or a spoon into roughly teaspoon-sized blobs.
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5
Add to the cheese mixture.
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6
Wash and pat dry the cilantro.
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7
Remove the leaves from the stems, then roughly chop the rest of the cilantro leaves.
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8
Add the cilantro to the tomato mixture.
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9
Preheat the broiler to high (or 500 F if youre able to set the temperature on your broiler).
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10
Line the bottom of an 8 x 11'' baking dish with a layer of tortilla chips.
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11
Line a baking sheet with a silicone baking mat or aluminum foil and add a layer of tortilla chips to that.
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12
Add a third of the tomato mixture to the baking sheet and a third to the baking dish.
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13
Add half of the cheese mixture to each.
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14
Put the baking dish under the broiler until the cheese is bubbling and starting to turn golden brown; watch carefully as it broils, since the uncovered chips can burn easily.
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15
Remove from the oven and put the baking sheet under the broiler until the cheese is bubbling and starting to turn golden brown, then remove from oven.
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16
Chop the avocado now.
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17
Top the nachos from the baking dish with the nachos from the baking sheet, using a spatula to help you.
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18
Top the finished nachos with the remaining tomato mixture and avocado.
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19
Garnish with cilantro leaves and serve with lime wedges.
