A festive nacho board featuring crispy chips, fresh strawberry salsa, and layered toppings for easy entertaining.
# What You'll Need:
→ Tortilla Chips
01 - 10 oz tortilla chips (gluten-free option available)
→ Strawberry Salsa
02 - 1½ cups fresh strawberries, hulled and diced
03 - ½ small red onion, finely chopped
04 - 1 small jalapeño, seeded and minced
05 - ¼ cup fresh cilantro, chopped
06 - Zest and juice of 1 lime
07 - ½ 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 - ½ cup sour cream or Greek yogurt
14 - ½ cup cherry tomatoes, quartered
15 - ¼ cup pickled jalapeños, sliced
16 - ¼ cup sliced black olives
17 - Fresh cilantro leaves for garnish
# Method:
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 8-10 minutes until cheese is melted and bubbly
06 - In a medium bowl, gently combine diced strawberries, red onion, jalapeño, cilantro, lime zest and juice, salt, and honey. Allow to rest for flavors to develop
07 - Carefully remove nachos from oven and transfer to serving board if desired
08 - Top warm nachos with dollops of sour cream, diced avocado, cherry tomatoes, pickled jalapeños, and black olives
09 - Generously spoon strawberry salsa over nachos or serve in a separate bowl alongside
10 - Garnish with fresh cilantro and serve immediately
