Three Cheese Skillet Nachos
Crispy tortilla chips layered with three cheeses and black beans, baked until melty and finished with fresh toppings.
Servings: 4 servings
Ingredients
- tortilla chips enough to fill your skillet (about 7 cups)
- 1 cup cheddar cheese shredded
- 1 cup pepper jack cheese shredded
- 1 cup black beans from can, rinsed and drained
- 1/3 cup Queso Fresco or Cotija cheese
- diced tomatoes optional topping
- black olives optional, sliced
- avocado optional, chopped
- cilantro optional, chopped
- jalapeño optional, sliced
- green onion optional, chopped
- sour cream optional topping
Instructions
- Preheat the oven to 400°F (200°C).
- Place about half of the tortilla chips in a cast iron skillet or on a large rimmed baking sheet to form an even layer.
- Sprinkle half of the shredded cheddar and half of the shredded pepper jack evenly over the chips.
- Scatter half of the rinsed and drained black beans over the cheese layer.
- Add the remaining chips on top, then layer with the remaining cheddar, pepper jack, and black beans.
- Bake in the preheated oven for 10–15 minutes, until the cheese is fully melted and bubbly.
- Remove from the oven and sprinkle the Queso Fresco or Cotija over the hot nachos.
- Add any optional toppings you like such as diced tomatoes, black olives, chopped avocado, cilantro, sliced jalapeño, chopped green onion, and sour cream.
- Serve the nachos warm.
- Note: If you don't have a cast iron skillet, use a large rimmed baking sheet instead.
Equipment
- cast iron skillet or large rimmed baking sheet
- Oven
- measuring cups
- Can opener
- spatula or tongs
Notes
- Use about 7 cups of tortilla chips for a 10–12 inch skillet.
- Shred cheese fresh for best melting.
- Rinse and drain canned beans well to avoid excess liquid.
- Top nachos just before serving to keep chips crisp.