Name: Ultimate Nachos
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: Makes 12 servings
Ingredients: 2 tablespoons olive oil, plus more for grilling; 2 tablespoons lime juice; 2 cloves garlic, minced; 1 1/2 teaspoons chili powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness; 1 tablespoon olive oil; 1/3 cup chopped red onion; 2 cloves garlic, chopped; 3 tablespoons chopped red-bell pepper; 3/4 teaspoon chili powder; 1 15-ounce can low-sodium pinto beans, rinsed and drained; 1/2 tablespoon red-wine vinegar; 1/4 teaspoon dried oregano; 3/4 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 13-ounce bag restaurant-style tortilla chips; 1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced; 8 ounces sharp cheddar cheese, grated (about 2 cups); 8 ounces Monterey jack cheese, grated (about 2 cups); 1 medium tomato, chopped; 1/2 small red onion, very thinly sliced; Sour cream, for serving; Cilantro leaves, for serving; Guacamole with Aleppo Pepper; Tomatillo Salsa with Serranos , or storebought tomatillo salsa; Spicy Tomato Salsa with Cilantro and Chiles , or storebought tomato salsa

Photo of our nachos recipe with side bowls of green salsa red salsa and guacamole.

Inspired by my mom Julie Boone, the family's "Nacho Queen," these nachos start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar. The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips.

This simple yet solid foundation is delicious on its own and provides a great canvas for your favorite fresh toppings.