An epic sheet pan nacho loaded with three types of meat—barbacoa beef, chili lime chicken, and chorizo—topped with three cheeses, homemade queso sauce, guacamole, salsa, and pickled jalapeños. Features double-crisped chips and careful layering to ensure every bite has cheese, protein, and all the toppings.
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1
Lightly coat the chuck steak with neutral oil, then season with kosher salt and coarse ground black pepper.
2
Working in batches, sear the beef in the pressure cooker's browning mode until golden on all sides. Do not overcrowd; brown them in steps.
3
Add cumin, oregano, smashed garlic, bay leaf, lime juice, cilantro, and beef broth to the cooked meat. Mix gently.
4
Lock the pressure cooker lid and set it to high pressure for 50 minutes. Allow pressure to release naturally without forcing it.
5
Prepare the marinade by combining lime zest, lime juice, oil, chili powder, smoked paprika, cumin, salt, black pepper, cayenne, sugar, and garlic.
6
Coat the chicken thighs thoroughly in the marinade. Refrigerate for several hours or let sit at room temperature for 30 minutes.
7
Cook the cold chorizo in a warm pan, breaking it apart and searing until fully cooked with good color.
8
Melt butter and sprinkle flour over it, stirring until it resembles a dry paste. Cook for about 1 minute, then add garlic powder and onion powder.
9
Gradually add milk, stirring after each addition to prevent lumps. Once milk is incorporated, add cheese in the same manner, a little at a time on low heat.
10
Spread tortilla chips on a baking sheet in a double layer. Drizzle with neutral oil and sprinkle with taco seasoning. Toss well and bake at 375°F for 5 minutes.
11
Grill the marinated chicken thighs on a very hot grill, 3-4 minutes per side. Pull at 170°F internal temperature (will continue to rise to about 175°F).
12
Shred or cut the cooked chicken into pieces.
13
Cut avocados in half and scoop out the flesh. Mix with white onion, tomato, cilantro, minced chipotle, and lime juice (start with half, add more if desired). Season with salt and pepper. Mix gently to keep it chunky.
14
Release the barbacoa from the pressure cooker—it will fall apart easily. Shred as much as needed.
15
Spread the first layer of crisped tortilla chips on a baking sheet. Scatter the mixed three cheeses over them.
16
Distribute the three proteins (chorizo, barbacoa, and chicken) over the cheese. Aim for protein in every section.
17
Layer the remaining crisped chips on top. Add another layer of mixed cheese and proteins.
18
Place the entire sheet pan in a 375°F oven for 5-7 minutes until the cheese is fully melted.
19
Remove the nachos from the oven. Drizzle with the homemade cheese sauce.
20
Top generously with the guacamole.
21
Scatter pickled jalapeños for a vinegary punch, then finish with a generous handful of salsa.
22
Compose the perfect bite by combining a chip with all three meats, cheese, guacamole, salsa, and pickled jalapeño. Enjoy.
PrimedTableBETA
