Spicy Nachos Supreme

These nachos go beyond the basic chips-and-cheese routine. A homemade sauce of tomato sauce, diced green chiles, green pepper, and hot sauce rests for 15 minutes so the flavors meld, then gets poured over the chips before a blanket of cheddar goes on top and everything hits the broiler.

The 15-minute rest on the sauce is a smart step that most nacho recipes skip. It lets the raw green pepper and green onion soften slightly in the acidity of the tomato sauce, taking the sharp edge off without cooking them. You end up with a fresher, more vibrant sauce than anything from a jar.

Fresh guacamole and sour cream go on after broiling, not before. Mashed avocado with a squeeze of lemon juice and a dollop of sour cream hit the hot nachos right as they come out, creating that contrast of cool, creamy toppings against the bubbling hot cheese and spicy sauce underneath. Jalapeño slices on top finish the heat.

Pro Tips

• Spread the chips in a single, slightly overlapping layer. Piled-up chips leave dry spots underneath and soggy spots on top.
• Broil for just 3 minutes. Watch constantly because broilers run hot and cheese goes from melted to burnt fast.
• Mash the avocado right before serving. Even with lemon juice, it browns within minutes.
• Serve immediately. Nachos have about a 5-minute window before the chips go soggy from the sauce.

Variations

• Add a layer of seasoned ground beef or shredded chicken over the chips before the sauce for heartier nachos.
• Swap cheddar for Monterey Jack or use a blend of both for a stretchier melt.
• Stir diced fresh tomatoes and cilantro into the sauce for a chunkier pico-style topping.