Mile-High Nachos with Homemade Salsa Recipe

Name: Mile-High Nachos with Homemade Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bag tortilla chips; 1 can refried beans; 1 pound pulled pork, shredded cooked beef, or shredded cooked chicken; 1 1/2 cups grated Pepper Jack cheese; 1 1/2 cups grated Cheddar; 3 jalapenos, thinly sliced or minced; 1 bunch green onions, thinly sliced (both green and white parts); Guacamole, to taste; 8 ounces sour cream; Emeril's Southwest Essence, to taste; 1 cup coarsely chopped fresh cilantro leaves; 1 quart Homemade Salsa, recipe follows; 3 large ripe tomatoes, roughly chopped; 1/2 cup diced white onion; 1/2 cup diced yellow bell pepper; 1 jalepeno, stemmed, seeded, and minced; 1 clove garlic, minced; 2 limes, zested and juiced; 2 tablespoons olive oil; 2 tablespoons chopped cilantro leaves; 2 teaspoons hot sauce; 1/4 teaspoon cayenne pepper; Salt

Servings: persons

1 large bag tortilla chips
1 can refried beans
1 pound pulled pork, shredded cooked beef, or shredded cooked chicken
1 1/2 cups grated Pepper Jack cheese
1 1/2 cups grated Cheddar
3 jalapenos, thinly sliced or minced
1 bunch green onions, thinly sliced (both green and white parts)
Guacamole, to taste
8 ounces sour cream
Emeril's Southwest Essence, to taste
1 cup coarsely chopped fresh cilantro leaves
1 quart Homemade Salsa, recipe follows
3 large ripe tomatoes, roughly chopped
1/2 cup diced white onion
1/2 cup diced yellow bell pepper
1 jalepeno, stemmed, seeded, and minced
1 clove garlic, minced
2 limes, zested and juiced
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
2 teaspoons hot sauce
1/4 teaspoon cayenne pepper
Salt

1
Preheat oven to 350 degrees F.
2
On a large, oven-proof platter, spread 1 layer of chips.
3
Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions.
4
Add another layer of chips and repeat the process two more times.
5
Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes.
6
Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
7
Serve immediately with the Homemade Salsa.
8
Combine all ingredients, and refrigerate for at least half an hour before serving.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 large bag tortilla chips, 1 can refried beans, 1 pound pulled pork, shredded cooked beef, or shredded cooked chicken, 1 1/2 cups grated Pepper Jack cheese, and more.

Yes, Mile-High Nachos with Homemade Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mile-High Nachos with Homemade Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions