A vibrant nacho platter styled like a football field, featuring melted cheeses, black beans, guacamole, and fresh pico de gallo.
# Components:
→ Chips
01 - 14 ounces tortilla chips
→ Cheese & Toppings
02 - 9 ounces shredded cheddar cheese
03 - 9 ounces shredded Monterey Jack cheese
04 - 1 can (14 ounces) black beans, drained and rinsed
05 - 5 ounces sliced black olives
06 - 3 ripe avocados
07 - 1 lime, juiced
08 - ½ teaspoon salt
09 - 7 ounces sour cream
10 - 3 medium tomatoes, diced
11 - 1 small red onion, finely chopped
12 - 1 jalapeño, thinly sliced (optional)
13 - 1 bunch fresh cilantro, chopped
14 - 7 ounces salsa
→ Optional Protein
15 - 9 ounces cooked and shredded chicken, seasoned
16 - 9 ounces cooked ground beef, seasoned
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Evenly spread tortilla chips on a large rectangular baking sheet or platter to simulate a football field.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the chips.
04 - Distribute black beans and olives over the cheese layer; add cooked chicken or beef if desired.
05 - Bake in the oven for 8 to 10 minutes until cheese is fully melted and bubbling.
06 - While baking, mash avocados with lime juice and salt to create guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a bowl.
08 - Remove the nachos from oven. Using a spatula, spread guacamole in two thick lines at each short end to represent the end zones.
09 - Fill a piping bag or zip-top bag with sour cream, snip the tip, and pipe lines and dots across the field to depict yard and hash marks.
10 - Position salsa bowls at both ends like goal posts and scatter jalapeño slices and extra cilantro as garnish.
11 - Serve immediately alongside extra salsa, guacamole, and sour cream.
