Summer Party Nacho Board (Printable Version)

A vibrant nacho board featuring crispy chips, strawberry salsa, cheeses, black beans, and fresh avocado toppings.

# What You'll 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 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 - 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

# Directions:

01 - Preheat your oven to 375°F.
02 - Arrange the tortilla chips in a single layer on a large, oven-safe board or baking sheet, overlapping slightly.
03 - Sprinkle the cheddar and Monterey Jack cheeses evenly over the chips.
04 - Scatter the black beans over the cheese.
05 - Bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
06 - In a medium bowl, gently toss together the diced strawberries, red onion, jalapeño, cilantro, lime zest and juice, salt, and honey or agave. Set aside for flavors to meld.
07 - Remove the nachos from the oven. Carefully slide onto a serving board or keep on the baking sheet.
08 - Top the warm nachos with dollops of sour cream, diced avocado, cherry tomatoes, pickled jalapeños, and black olives if using.
09 - Spoon the strawberry salsa generously over the nachos or serve it in a bowl on the side.
10 - Garnish with extra cilantro. Serve immediately.

# Additional Tips::

01 -
  • The strawberry salsa hits that sweet-spicy-fresh note that makes people pause mid-bite and ask what's in it.
  • Everything comes together in under 40 minutes, so you're not stressed when guests arrive.
  • It's naturally vegetarian, easily adaptable for dietary needs, and honestly just fun to eat from a shared board.
02 -
  • Don't assemble everything cold and then bake—the avocado and fresh toppings need to go on after so they stay crisp and don't steam into mush.
  • If your strawberry salsa looks too wet, drain some liquid before adding it to the nachos or serve it on the side so chips don't get soggy.
03 -
  • Don't skimp on the lime—that acid is what prevents everything from tasting one-note sweet and makes the whole board feel bright and alive.
  • If you're worried about soggy chips, use the thicker restaurant-style tortilla chips and don't overload with wet toppings before people eat; keep extra salsa on the side.
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