California Nachos

california nachos
  • 4Servings



  • 7 cups restaurant-style round corn chips (about 4 oz)
  • 1 8 ounce package cotija cheese
  • 3/4 cup homemade chipotle sauce
  • 1 cup pico de gallo
  • 1 avocado, sliced
  • 1 cup black beans
  • Cilantro, for garnishing

Chipotle Sauce

  • 4 garlic cloves, roasted
  • 1/3 vegetable oil
  • 1 tablespoon chipotle in adobo sauce
  • Lime zest
  • Salt


To make chipotle sauce, blend garlic cloves, vegetable oil, chipotle in adobo sauce and lime zest; season with salt to taste.

Position a rack in the top shelf of the oven and preheat to broil. Arrange the corn chips on a large, heatproof platter in a single layer to overlap slightly. Sprinkle the cheese over the chips, then dot evenly with the chipotle sauce, pickled jalapenos and fresh jalapeno.

Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, top with pico de gallo, avocado, black beans and cilantro.