Crispy chips, gooey cheese, fresh toppings, and pretzel confetti combine for a crowd-pleasing party platter.
# Components:
→ Chips & Crunch
01 - 10 oz tortilla chips
02 - 2.5 oz mini pretzels, lightly crushed
→ Cheese
03 - 9 oz shredded cheddar cheese
04 - 5 oz shredded Monterey Jack cheese
→ Beans & Protein
05 - 14 oz can black beans, drained and rinsed
06 - 1 small red onion, finely diced
→ Fresh Toppings
07 - 2 medium tomatoes, diced
08 - 1 jalapeño, thinly sliced
09 - 1 small red bell pepper, diced
10 - 2 avocados, diced
11 - 1.7 oz pickled red onions
12 - 3 tbsp fresh cilantro, chopped
13 - 1 lime, cut into wedges
→ Extras
14 - 1/2 cup sour cream
15 - 3.5 oz salsa
16 - 1 tbsp olive oil
17 - Salt and pepper, to taste
# Directions:
01 - Preheat your oven to 400°F (200°C).
02 - Spread the tortilla chips evenly across a large baking sheet or serving board, ensuring it's lined with parchment paper for easy cleanup.
03 - Distribute the drained black beans and finely diced red onion uniformly over the tortilla chips.
04 - Generously shower both shredded cheddar and Monterey Jack cheeses over the entire surface.
05 - Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is completely melted and bubbly.
06 - While the chips are baking, combine the diced tomatoes, sliced jalapeño, diced bell pepper, and diced avocados in a separate bowl. Drizzle with olive oil, then season with salt and pepper to your preference.
07 - Carefully remove the baked chips from the oven. Spoon the prepared fresh vegetable mixture evenly over the melted cheese.
08 - Top the assembled board with pickled red onions, fresh chopped cilantro, and a liberal scattering of the crushed mini pretzels, creating the "confetti" effect.
09 - Present the Nacho Party Board immediately, accompanied by lime wedges, salsa, and sour cream on the side for individual customization.
