Summer Party Nacho Board (Print Version)

Crispy chips topped with strawberry salsa, cheeses, and fresh garnishes; perfect for summer sharing.

# What You Need:

→ Tortilla Chips

01 - 10 oz tortilla chips, choose gluten-free if needed

→ Strawberry Salsa

02 - 1.5 cups fresh strawberries, hulled and diced
03 - 0.5 small red onion, finely chopped
04 - 1 small jalapeño, seeded and finely chopped
05 - 0.25 cup fresh cilantro, chopped
06 - Zest and juice of 1 lime
07 - 0.5 tsp sea salt
08 - 1 tsp 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 - 0.5 cup sour cream or Greek yogurt
14 - 0.5 cup cherry tomatoes, quartered
15 - 0.25 cup pickled jalapeños, sliced
16 - 0.25 cup sliced black olives, optional
17 - Fresh cilantro leaves for garnish

# How To Make It:

01 - Set oven temperature 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 to 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 or agave. Allow flavors to meld.
07 - Remove nachos from oven and carefully slide onto a serving board or keep on the baking sheet.
08 - Top warm nachos with dollops of sour cream, diced avocado, cherry tomatoes, pickled jalapeños, and black olives if using.
09 - Spoon strawberry salsa generously over nachos or serve in a bowl on the side.
10 - Garnish with extra cilantro and serve immediately.

# Expert Advice:

01 -
  • Strawberry salsa is the unexpected twist that makes people stop mid-bite and ask what just happened on their tongue.
  • You can prep everything ahead and assemble in under 10 minutes, which means you're actually relaxing at your own party instead of stress-cooking.
  • It's naturally vegetarian, easily customizable for dietary needs, and honestly looks so colorful it does half the entertaining work for you.
02 -
  • The salsa needs those few minutes to sit—I learned this the hard way by serving it immediately and wondering why it tasted flat compared to when I'd let it rest earlier that same day.
  • Add the avocado at the very last moment or it will brown faster than you'd think, turning from beautiful green to disappointing gray before anyone eats half the board.
  • The cheese must fully melt before you add cold toppings or it'll re-solidify slightly when the temperatures clash—patience here makes the texture actually pleasant.
03 -
  • If you're making this for a crowd, assemble the cheese and beans layer ahead, keep it covered, and pop it in the oven when guests arrive—fresh and warm beats sitting out by hours.
  • Set the strawberry salsa out in its own bowl and let people drizzle it to taste rather than drowning the whole board, because not everyone's palate craves that much fruit.
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