Ingredients
For the Salsa Verde Crema:
- ½ cup sour cream
- ½ cup salsa verde
- Juice of ½ a lime
- Pinch of salt
For the Nachos:
- 1 (13-ounce/368-gram) bag of tortilla chips (thicker, sturdy chips work best)
- 3–4 cups shredded cheese (a mix of Monterey Jack, cheddar, and mozzarella is recommended)
- 1 ½ cups thinly sliced leftover steak (or freshly cooked steak, grilled chicken, or ground beef)
- ½ small red onion, finely chopped
- ½ cup corn kernels (fresh, frozen, canned, or roasted)
Fresh Toppings:
- ½ cup diced tomatoes or pico de gallo
- 1 avocado, diced
- ¼ cup roughly chopped cilantro or green onions (or both)
- ¼ cup pickled jalapeños (optional)
Instructions
1. Prepare the Salsa Verde Crema
In a small bowl, whisk together the sour cream, salsa verde, lime juice, and a pinch of salt. Set it aside. This will be used as a finishing drizzle over the nachos.
2. Preheat the Oven Broiler
Set the oven broiler to high heat. If you want easier cleanup, line a large baking sheet with parchment paper. This will prevent the melted cheese from sticking and make cleanup effortless.
3. Assemble the Nachos
Spread the tortilla chips in an even layer on the baking sheet. Even distribution ensures that every chip gets a good amount of cheese and toppings.
Sprinkle half of the shredded cheese over the chips. Then, add the sliced steak, red onion, and corn evenly across the nachos. Top with the remaining cheese to help everything melt together.
4. Broil the Nachos
Place the baking sheet under the broiler and cook for 3–4 minutes, or until the cheese is fully melted and bubbly. Keep a close eye on them, as broilers can burn food quickly.
5. Add Fresh Toppings
Remove the nachos from the oven and immediately top them with diced tomatoes or pico de gallo, diced avocado, pickled jalapeños (if using), and chopped cilantro or green onions. The contrast between the warm nachos and the fresh toppings adds layers of flavor and texture.
6. Serve Immediately
Drizzle the salsa verde crema over the nachos and serve them immediately with sour cream, salsa, guacamole, and lime wedges on the side.
Notes
How to Avoid Soggy Nachos
- Use thick, sturdy tortilla chips to prevent them from getting soggy under the toppings.
- Layer strategically—cheese acts as a protective barrier between the chips and wet ingredients like salsa and tomatoes. Add fresh toppings only after broiling.
Troubleshooting Tips
- Cheese Not Melting Evenly? Use finely shredded cheese or let the cheese sit at room temperature for a few minutes before using. This helps it melt quickly and evenly.
- Steak Too Dry? If using leftover steak, slice it thinly against the grain and warm it slightly before adding it to the nachos. This keeps it tender and prevents it from drying out.
- Nachos Burning Too Quickly? Some ovens run hotter than others. If you notice browning too fast, move the tray to a lower rack or reduce the broiling time.
Efficient Prep Tips
- Pre-chop ingredients – Dice tomatoes, onions, and avocado ahead of time so you can assemble the nachos quickly.
- Use a sheet pan for easy cleanup – Lining the baking sheet with parchment paper saves time on scrubbing later.
- Prep Time: 15 minutes
- Cook Time: 4 minutes