Chef notes

Nachos are a must-have at Super Bowl parties every year but are also a perfectly acceptable lunch or dinner if you ask us. They tend to be a fan favorite, no matter the occasion. But there’s nothing worse than being left with the outer tortilla chips that don’t have their fair share of toppings included. We have a quick trick to prevent that from happening. Leave no chip behind by arranging the tortilla chips and toppings into multiple layers, making sure each bite gets plenty of love.

We keep things simple with this recipe and use a combination of pre-made store-bought ingredients with a handful of homemade components. Tortilla chips, shredded cheddar cheese, chopped rotisserie chicken and canned black beans form the base of the nachos. But we all know that nachos are really all about the toppings. The two homemade toppings for this recipe are quick pickled red onions and a simple cilantro lime crema.

Quick pickling is a great technique if you’re pressed for time. Just pour plain vinegar over thinly sliced red onions, along with a pinch of sugar and salt, and let them marinate in the acid for about 30 minutes. While the nachos bake, make a quick sauce to drizzle over the top. Just blend together sour cream or yogurt, fresh cilantro and a touch of lime juice in a food processor or blender until smooth and creamy. Use these two homemade toppings in addition to any of your other favorites. We love to use diced avocado (store-bought guacamole would also be great), pickled jalapeños, sliced radishes and fresh cilantro leaves.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

For the Pickled Onions

1/2 cup white vinegar
2 teaspoons kosher salt

1 teaspoon granulated sugar
1 medium red onion, thinly sliced

For the Cilantro-Lime Crema

1 cup sour cream
1 cup fresh cilantro, leaves and tender stems
juice of 1 lime

kosher salt, to taste
freshly ground black pepper, to taste

For the Nachos

2 (8- to 10-ounce bags) tortilla chips
2 (8-ounce) blocks cheddar cheese, shredded
3-4 cups diced rotisserie chicken, from about 1 chicken
1 (15-ounce) can black beans, drained and rinsed

1 medium avocado, pitted, skinned and diced
1 (12-ounce) can pickled jalapeños
2-3 radishes, thinly sliced
1/2 cup fresh cilantro leaves, for garnish

Fulfilled by

Preparation

Preheat the oven to broil.

In a mason jar, combine vinegar, salt, and sugar. Seal and shake until the sugar and salt dissolve. Add the onions and submerge in the mixture, seal and set aside.

In a food processor, combine sour cream, cilantro, lime juice and 1/2 teaspoon kosher salt. Add freshly ground black pepper to taste and blend until smooth. Set aside.

On a baking sheet, add one layer of chips. Top with half of the shredded cheese, chicken and beans. Add the rest of the chips and top with the remaining shredded cheese, chicken and beans. Place into the oven and broil until the cheese is melted.

Remove from the oven and top with pickled onions, avocado, pickled jalapeños, and radishes. Drizzle with crema and garnish with cilantro.