Oven Baked Nachos for a Crowd

January 27, 2015

When cooking for a crowd, especially one that's watching the big game, can be a daunting task.  Not only are you worried about the food being hot and something everyone will like, but you want to enjoy the party too.  These oven baked nachos are a crowd pleaser.  The best part about this dish is that it can be as simple or complex as you like.  You can easily spread out the tortilla chips on a baking sheet and layer them with just cheese, chili and jalapenos or dress them up to be something you would find at a gastro pub.  The variations are endless and this recipe is just one way to feed football fans.

Oven Baked Nachos


For the pico de gallon(chunky tomato salsa):
3 tomatoes, seeded, chopped
1/2 medium white onion, finely chopped
1 jalapeño, ribs and seeds removedand finely chopped
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
kosher salt and freshly ground pepper, to taste

For the pinto beans:
1 tablespoon vegetable oil
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
1 or 2 chipotle chiles in adobo, finely chopped (remove ribs and seeds for less heat)
1 15 oz. can pinto beans, drained and rinsed
kosher salt and freshly ground pepper, to taste 

For green avocado salsa:
1 7 oz. can salsa verde
1 avocado, pit removed and chopped
1/2 cup cilantro leaves with tender stems
1 jalapeño,  ribs and seeds removed and chopped
1 tablespoon fresh lime juice
kosher salt and freshly ground pepper, to taste

Fo the nachos:
6 ounces large tortilla chips (yellow or white corn)
2 cups shredded Monterey Jack cheese
sliced pickled jalapenos, optional
sour cream, optional


Step 1: Prepare the pice de gallo salsa.  In a small bowl, combine the chopped tomato along with the other salsa ingredients and allow to marinate for at least one hour.

Step 2: Preheat oven to 425 degrees Fahrenheit.  Cover a baking sheet with aluminum foil and set aside.

Step 3: Heat the oil in a large skillet over medium high heat.  Add the onions and garlic and cook until fragrant and onions begin to appear translucent, about 5 minutes.  Add the chipotle chiles and pinto beans and continue to cook.  Add approximately 1/3 cup of water and using a fork, smash the black beans.  This step can also e done in a food processor or blender.

Step 4: In a food processor or blender combine all the avocado salsa ingredients and blend until smooth.

Step 5: Layer half of the chips onto the baking sheet.  Top with the shredded cheese and the bean mixture.  Repeat this step one more time.  Bake the nachos for 5 to 7 minutes until the cheese has melted.  Serve with the pico de gallo, green avocado salsa, sour cream and pickled jalapenos.

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