A colorful nacho platter resembling a football field with layered cheese, beans, guacamole, and fresh toppings.
# Components:
→ Chips
01 - 14 oz tortilla chips
→ Cheese & Toppings
02 - 9 oz shredded cheddar cheese
03 - 9 oz shredded Monterey Jack cheese
04 - 1 can (14 oz) black beans, drained and rinsed
05 - 5 oz sliced black olives
06 - 3 ripe avocados
07 - Juice of 1 lime
08 - 1/2 tsp salt
09 - 7 oz sour cream
10 - 3 medium tomatoes, diced
11 - 1 small red onion, finely chopped
12 - 1 jalapeño, thinly sliced (optional)
13 - 1 bunch fresh cilantro, chopped
14 - 7 oz salsa
→ Optional Protein
15 - 9 oz cooked shredded chicken, seasoned
16 - 9 oz cooked ground beef, seasoned
# Directions:
01 - Preheat oven to 400°F.
02 - Spread tortilla chips evenly on a large rectangular baking sheet or platter to form the field.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the chips.
04 - Distribute black beans and sliced olives atop the cheese. If desired, add cooked shredded chicken or ground beef.
05 - Bake in the oven for 8 to 10 minutes until cheese is melted and bubbly.
06 - While baking, mash avocados with lime juice and salt until smooth.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a bowl.
08 - Remove nachos from the oven and spread guacamole in two thick lines along each short end to represent end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, and pipe horizontal lines across the field to simulate yard markers and a midfield line, adding small dots for hash marks.
10 - Place salsa bowls at each end as goal posts and garnish with jalapeño slices and additional cilantro.
11 - Serve immediately with extra salsa, guacamole, and sour cream on the side.
