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Loaded Nachos with Cheese, Jalapeños, and Salsa

Elina James
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizers
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Nachos:
  • 1 large bag of tortilla chips (about 10–12 oz / 280–340 g)
  • 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  • 1–2 jalapeños, sliced (adjust to taste)
  • 1 cup salsa (store-bought or homemade)
  • ½ cup sour cream, for topping
  • ½ cup guacamole (optional)
  • 1 small can black beans, drained and rinsed (optional)
  • ¼ cup chopped fresh cilantro (optional)

Instructions
 

  • Preheat Oven: Preheat oven to 375°F (190°C).
  • Layer Chips and Cheese: On a large baking sheet or oven-safe dish, spread a layer of tortilla chips. Sprinkle half of the shredded cheese over the chips.
  • Add Toppings: Evenly distribute sliced jalapeños and black beans (if using) over the chips.
  • Add Remaining Cheese: Sprinkle the remaining shredded cheese on top.
  • Bake: Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
  • Add Fresh Toppings: Remove from oven and top with salsa, sour cream, guacamole, and fresh cilantro.
  • Serve Immediately: Serve warm, with extra salsa or dipping sauces on the side.