A colorful nacho display layered with cheeses, beans, and fresh toppings, styled like a football field.
# Components:
→ Chips
01 - 14 oz tortilla chips
→ Cheese & Toppings
02 - 9 oz shredded cheddar cheese
03 - 9 oz shredded Monterey Jack cheese
04 - 1 can (14 oz) black beans, drained and rinsed
05 - 5 oz sliced black olives
06 - 3 ripe avocados
07 - 1 lime, juiced
08 - 1/2 tsp salt
09 - 7 oz 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 oz salsa
→ Optional Protein
15 - 9 oz cooked shredded chicken, seasoned
16 - 9 oz cooked ground beef, seasoned
# Directions:
01 - Preheat the oven to 400°F.
02 - Spread tortilla chips evenly over a large rectangular baking sheet or platter to form a uniform base.
03 - Evenly sprinkle shredded cheddar and Monterey Jack cheeses over the chip layer.
04 - Scatter black beans and sliced olives over the cheese; add cooked chicken or ground beef if desired.
05 - Bake in the preheated oven for 8 to 10 minutes, until cheese is fully melted and bubbly.
06 - While baking, mash ripe avocados with lime juice and salt until smooth to create guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and fresh cilantro in a bowl for fresh pico de gallo.
08 - Remove nachos from oven, then use a spatula to spread guacamole in thick lines at each short end to simulate end zones.
09 - Fill a piping bag or zip-top bag with sour cream, snip the tip, and pipe horizontal lines and dots across the platter to mimic yard markers and hash marks.
10 - Place salsa bowls at each end to represent goal posts and scatter jalapeño slices and extra cilantro as garnish.
11 - Serve immediately, providing extra salsa, guacamole, and sour cream on the side.
