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sunset nachos in a casserole dish

Sunset Nachos

Guru Shah
Course Appetizer
Cuisine American
Servings 6


  • 8 oz. (1 block) cream cheese
  • 2 oz. salsa (Frontera Jalapeño Cilantro Salsa is delicious!)
  • 1 bag thick-cut tortilla chips
  • 1 can black beans, drained and rinsed
  • Pickled jalepenos, to taste
  • 8 oz. (1 block) low moisture mozzarella, shredded by hand for peak meltiness
  • 1 bunch fresh cilantro leaes, chopped
  • Cotija cheese, to taste
  • Avocado, diced and tossed in lime juice with a hefty pinch of salt


  • Set oven to convection bake 450°.
  • Melt cream cheese with salsa in a 4:1 ratio (4 oz. cream cheese to 1 oz. salsa).
  • Arrange an even layer of chips on a rimmed baking sheet or casserole dish.
  • Spoon melted cream cheese and salsa mixture over chips first.
  • Next, add black beans, pickled jalapeños, mozzarella, and smoked gouda.
  • Assemble another layer of all ingredients in the exact same manner.
  • Bake for 5-7 minutes, or until cheese has melted.
  • Change oven to broil and continue cooking until cheese begins to brown.
  • Remove from oven and add cilantro, Cotija, additional pickled jalapeños, and diced avocado.
  • Serve sizzling hot!
Keyword nachos