How Babish Makes His Perfect Nachos: Every Choice, Every Step

Ingredients

• 12 oz Corn Tortilla Chips (thick, sturdy, lightly salted; provides a solid base)
• 8 oz Oaxaca Cheese (young, stretchy, excellent melt; similar to mozzarella)
• 8 oz Pepper Jack Cheese (young, mild heat, melts well)
• 8 oz Mild Cheddar (Queso de Papa style) (young, mild flavor; adds richness without overpowering)
• 8 oz Mexican Pork Chorizo (raw; crumbled and cooked in a cold pan for best texture)
• 1 medium Red Onion (diced; adds crunch and color)
• 2 oz Pickled Jalapeños (drained and patted dry; provides briny heat)
• 4 oz Pitted Black Olives (sliced; adds salty briny contrast)
• 4 Radishes (thinly sliced; adds earthy crunch)
• 2 Ripe Avocados (for guacamole; ripe when gently yielding to pressure)
• 2 Lime (fresh juice; brightens guac and crema)
• 2 cloves Garlic (crushed for guac)
• 0.5 tsp Ground Cumin (adds warm earthiness to guac)
• to taste Salt
• to taste Freshly Ground Black Pepper
• 4 oz Sour Cream (thinned with lime juice to make a drizzleable crema)
• 1 cup Refried Beans (canned, warmed; optional bean stations)
• 1 bunch Fresh Cilantro (optional garnish; pick leaves)

Instructions

1. Preheat Oven & Prepare Baking Sheet

   Set the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.

   Time: PT5M

   Temperature: 350°F

2. Shred the Cheeses

   Place Oaxaca, Pepper Jack, and mild cheddar into a large mixing bowl. Using a box grater, shred each cheese into medium‑sized shreds. For Oaxaca, chill the block for 15 minutes beforehand to make grating easier.

   Time: PT10M

3. Cook the Chorizo

   Heat a non‑stick skillet over medium heat. Add the raw Mexican pork chorizo directly to the cold pan, breaking it up with a wooden spoon. Cook, stirring, until fully browned and crumbly, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain excess fat.

   Time: PT5M

4. Make Guacamole

   Halve the ripe avocados, remove pits, and scoop flesh into a bowl. Add the juice of one lime, 1/2 tsp ground cumin, a pinch of salt, freshly ground pepper, 2 crushed garlic cloves, and optional diced red onion. Mash with a fork to desired consistency (chunky or smooth).

   Time: PT5M

5. Prepare Pico de Gallo

   Dice ripe tomatoes (about 2 cups), finely chop a white onion, and mince a small jalapeño (optional). Combine in a bowl with the juice of one lime, a pinch of salt, and a pinch of pepper. Mix gently; let sit for a few minutes to meld flavors.

   Time: PT8M

6. Create Crema

   In a small bowl, whisk together the sour cream with 1 tsp fresh lime juice until smooth and pourable. Adjust with a little more lime juice if needed.

   Time: PT2M

7. Slice Vegetables & Drain Pickles

   Thinly slice radishes into rounds, slice olives, and pat the pickled jalapeños dry with paper towels. Dice the red onion coarsely (about 1/4‑inch pieces).

   Time: PT5M

8. First Layer: Chips + Cheese

   Spread half of the corn tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the mixed shredded cheeses over the chips, ensuring even coverage but not overloading any single chip.

   Time: PT5M

9. Add First Toppings & Second Layer

   Scatter half of the cooked chorizo, diced red onion, and a portion of the pickled jalapeños over the first cheese layer. Then add the remaining chips, followed by the rest of the shredded cheese. Finish with the remaining chorizo, red onion, and the other half of the jalapeños and olives (arranged for visual contrast).

   Time: PT5M

10. Bake the Nachos

    Place the sheet in the preheated oven and bake for 5 minutes, or until the cheese is fully melted and lightly bubbling. Watch closely to avoid burning.

    Time: PT5M

    Temperature: 350°F

11. Final Garnish & Serve

    Remove the nachos from the oven. Garnish with thin radish slices on the olive side, drizzle the lime‑brightened crema over the whole tray, and add dollops of guacamole and pico de gallo in separate corners. Sprinkle fresh cilantro leaves (if using) and place warm refried beans in two small stations for guests to add as they wish.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

22 g

Carbohydrates

55 g

Fat

38 g

Fiber

8 g