Summer Party Nacho Board (Print Version)

Crispy chips topped with strawberry salsa, cheeses, and fresh garnishes for a festive summer spread.

# Components:

→ Tortilla Chips

01 - 10 oz tortilla chips, choose gluten-free if needed

→ Strawberry Salsa

02 - 1.5 cups fresh strawberries, hulled and diced
03 - 0.5 small red onion, finely chopped
04 - 1 small jalapeño, seeded and finely chopped
05 - 0.25 cup fresh cilantro, chopped
06 - Zest and juice of 1 lime
07 - 0.5 teaspoon sea salt
08 - 1 teaspoon honey or agave syrup

→ Nacho Toppings

09 - 1 cup shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 1 cup canned black beans, rinsed and drained
12 - 1 medium avocado, diced
13 - 0.5 cup sour cream or Greek yogurt
14 - 0.5 cup cherry tomatoes, quartered
15 - 0.25 cup pickled jalapeños, sliced
16 - 0.25 cup sliced black olives, optional
17 - Fresh cilantro leaves for garnish

# Directions:

01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a single layer on a large oven-safe board or baking sheet, overlapping slightly.
03 - Sprinkle cheddar and Monterey Jack cheeses evenly over the chips.
04 - Scatter black beans over the cheese layer.
05 - Bake for 8 to 10 minutes, or until cheese is melted and bubbly.
06 - In a medium bowl, gently toss diced strawberries, red onion, jalapeño, cilantro, lime zest and juice, salt, and honey or agave syrup together. Set aside to allow flavors to meld.
07 - Remove nachos from oven and carefully slide onto serving board or keep on baking sheet.
08 - Top warm nachos with dollops of sour cream, diced avocado, cherry tomatoes, pickled jalapeños, and black olives if using.
09 - Spoon strawberry salsa generously over nachos or serve in a bowl on the side.
10 - Garnish with extra cilantro and serve immediately.

# Expert Advice:

01 -
  • The strawberry salsa is genuinely unexpected and tastes nothing like a gimmick—it's your secret weapon for standing out at any gathering.
  • You can prep everything ahead and assemble it in under five minutes when guests arrive, which means you're actually relaxing instead of stress-cooking.
02 -
  • Pre-shredded cheese will not melt into that glossy, bubbly perfection—spend the two minutes grating it fresh and you'll taste the difference immediately.
  • Don't add the avocado until right before serving because oxidation happens fast and gray avocado kills the whole vibe.
03 -
  • Use a baking sheet or oven-safe wooden board that's large enough to let you work without stacking nachos three deep—shallow and spacious beats tall and cramped every time.
  • Have all your cold toppings prepped and in the fridge so the moment the cheese finishes melting you can layer everything quickly while it's still warm.
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