12 (4-inch) corn or flour tortillas, torn into pieces
1/2 cup canola oil
4 ounces sharp white cheddar cheese, freshly grated
8 scallions, thinly sliced
2 jalapeno peppers, thinly sliced
1 avocado, cubed
1 mango, peeled and cubed
1/2 red onion, diced
2 cups cherry tomatoes, halved or quartered
1/2 cup freshly torn cilantro
1 can black beans, drained
1 tablespoon olive oil
1 tablespoon flour
1 garlic clove, minced or pressed
1/3 cup milk
8 ouncesmonterey jack cheese, freshly grated
a pinch of salt + pepper
Heat a cast iron skillet over medium-high heat and add the canola oil. Add the tortilla pieces in batches (however many your skillet can hold in a single layer) and fry until golden brown, about 2 to 3 minutes. Remove and place on a paper towel to drain excess grease. Sprinkle the chips with salt and repeat until your tortillas are gone.
To assemble the nachos, lay the chips in a layer on a large baking sheet (I like to cover mine with foil first). Sprinkle on the grated cheese. Drizzle on half of the queso. Place the nachos in the oven and cook until heated through and the cheese is melted. Remove the nachos and cover with the scallions, peppers, avocado, cilantro, mango, tomatoes, beans, and red onion. Drizzle more queso on to before serving!
Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.