Inferior nachos shouldn't exist. Similar to salad, or ice cream sandwiches, nachos are good or bad based on the sum of their parts. So for a recipe perfect for Superbowl Sunday, I put together all of my favorite flavors to make some amazing nachos (see how I avoided a "touchdown" metaphor? That is some restraint right there). You can add cooked ground beef to make these a meal, or keep them vegetarian as an appetizer. The trick is in mixing the spices with the cheese first, so there's amazing flavor in every bite. Enjoy!
For 2 large plates or 1 platter
1 14 oz bag tortilla chips
1 can black beans, drained
4 cups monterey jack, shredded
1 cup cotija, broken up
1 teaspoon chipotle powder
1 teaspoon cumin
2 cloves garlic, minced
1/2 small red onion, thinly sliced
1/2 cup cilantro, roughly chopped
1 avocado, sliced
Hot sauce, to taste
Heat the oven to 425°F and arrange a rack in the middle. Mix together the cheese, spices, and garlic. Spread about half of the tortilla chips on an oven proof platter in an even layer. Sprinkle half of the beans, cheese mix, red onion, and cilantro evenly over the chips. Repeat with remaining chips and ingredients. Bake until the cheese is melted and bubbly, about 7-10 minutes. Remove from the oven and garnish with avocado and your choice of toppings. Serve immediately.