Some recipes are complicated. This one is just really, really good. Here's how to make the ultimate loaded nachos using Sierra Madre artisanal tortilla chips — the chip that can actually hold up to the toppings.
What You'll Need
- 1 bag Sierra Madre Yellow or Blue Corn Tortilla Chips
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 can black beans, drained and rinsed
- 1 jalapeño, thinly sliced
- 1/2 cup corn kernels (fresh or roasted)
- 1/2 cup sour cream
- 1/2 cup fresh salsa or pico de gallo
- 1 ripe avocado, sliced or mashed
- Fresh cilantro and lime wedges to serve
Instructions
- Preheat your oven to 375°F (190°C).
- Layer the chips in a single layer on a large baking sheet or cast iron skillet.
- Add the toppings — scatter black beans, corn, and jalapeño slices evenly over the chips.
- Cover with cheese generously. Don't hold back.
- Bake for 10–12 minutes until the cheese is fully melted and bubbling at the edges.
- Finish with fresh toppings — add sour cream, salsa, avocado, and cilantro right before serving.
- Squeeze lime over everything and serve immediately.
Pro Tips
- Use Blue Corn Chips for a more dramatic presentation and nuttier flavor base.
- Double-layer your chips for extra crunch that holds up under all those toppings.
- Add pulled chicken or chorizo for a heartier version.
Sierra Madre chips are thick enough to stay crispy even under a mountain of toppings — because nobody likes a soggy nacho. Make it. Share it. Repeat.
