Nachos

Ingredients

• •300 g Tortilla chips
• •1 teaspoon Salt
• •200 g Cheddar cheese
• •0.5 teaspoon Black pepper
• •150 g Black beans
• •2 pcs Jalapeños
• •2 tablespoons Olive oil
• •0.5 tsp Pepper
• •60 ml Sour cream
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Drain and rinse black beans. Dice onion and mince garlic. Slice jalapeños into thin rounds, removing seeds for less heat if desired.

   💡 Prep everything before you start cooking - this is mise en place, the foundation of professional cooking.

2. 2

   Spread tortilla chips in a single even layer on the baking sheet. Avoid overlapping - this ensures each chip gets properly loaded and the cheese melts evenly.

   💡 Single layer is critical. Overlapping chips steam instead of getting crispy.

3. 3

   Sprinkle black beans, diced onion, minced garlic, and jalapeño slices evenly over the chips. Top generously with shredded cheddar cheese, covering all toppings.

   💡 Layer from bottom to top: chips → beans/veggies → cheese. The cheese acts as the glue that holds everything together.

4. 4

   Bake in preheated oven for 8-10 minutes until cheese is fully melted and bubbly, with edges turning golden. The internal temperature of cheese should reach 140°F (60°C).

   💡 Watch carefully - cheese goes from perfectly melted to burnt in 2 minutes. The sweet spot is when edges are golden but not brown.

5. 5

   Remove from oven and immediately top with sour cream, guacamole, and fresh cilantro if desired. Serve immediately while cheese is still stretchy.

   💡 Timing is everything. The window between perfect and soggy is only 2-3 minutes.