The Ultimate Fully Loaded Nachos Recipe Recipe

Name: The Ultimate Fully Loaded Nachos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts peanut, vegetable, or canola oil; 16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each; 1 1/2 cups; (1 full recipe), flavored with 2 minced pickled jalapenos as per the recipe note; 2 cups; (1/2 recipe), thinned with water to a just-pourable consistency; 1/2 cup sliced pickled jalapenos; 1/2 cup cooked black beans from one (15-ounce) can, drained and rinsed; 8 ounces cheddar and/or Monterey Jack cheese, grated; 2 cups; (1/2 recipe); 1/4 cup Mexican crema; 1/4 cup cotija cheese; 1/4 cup picked cilantro leaves; 1 large radish, very thinly sliced on a mandoline; 1/2 cup sour cream; 1/2 recipe

Servings: persons

1 1/2 quarts peanut, vegetable, or canola oil
16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each
1 1/2 cups
(1 full recipe), flavored with 2 minced pickled jalapenos as per the recipe note
2 cups
(1/2 recipe), thinned with water to a just-pourable consistency
1/2 cup sliced pickled jalapenos
1/2 cup cooked black beans from one (15-ounce) can, drained and rinsed
8 ounces cheddar and/or Monterey Jack cheese, grated
2 cups
(1/2 recipe)
1/4 cup Mexican crema
1/4 cup cotija cheese
1/4 cup picked cilantro leaves
1 large radish, very thinly sliced on a mandoline
1/2 cup sour cream
1/2 recipe

1
Adjust oven rack to center position and preheat oven to 375u00b0F. Heat oil in a large wok or Dutch oven to 350u00b0F. Add 1/3 of tortilla chips and cook, agitating and flipping them constantly with a wire mesh spider until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined bowl, season with salt, and toss. Allow to drain for 30 seconds, then transfer to a second bowl. Repeat with remaining chips in two more batches.
2
Layer 1/2 of chips in the bottom of a rimmed 9-by-13-inch baking sheet or baking dish, leaving a large space in the center. Drizzle with 1/2 of cheese sauce and 1/2 of refried beans. Top with 1/2 sliced pickled jalapenos and 1/2 black beans and sprinkle with 1/2 grated cheese.
3
Layer with remaining 1/2 of chips, maintaining the space in the center. Drizzle with remaining cheese sauce and refried beans. Top with remaining jalapenos and black beans and sprinkle all over with remaining grated cheese. Bake until grated cheese is completely melted, about 5 minutes.
4
Top with pico de gallo and drizzle all over with crema. Sprinkle cotija on top and garnish with cilantro leaves and radish slices. Mound sour cream and guacamole side-by-side in the space in the center of chips. Serve right away.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 1/2 quarts peanut, vegetable, or canola oil, 16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each, 1 1/2 cups, (1 full recipe), flavored with 2 minced pickled jalapenos as per the recipe note, and more.

Yes, The Ultimate Fully Loaded Nachos Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Ultimate Fully Loaded Nachos Recipe

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