Savory Guacamole Nachos

You know those moments when regular chips and dip just won’t cut it? That’s how I feel about nachos. And while I love the classic version with cheese and jalapeños, sometimes I want something a bit different. That’s where guacamole nachos come in – they’re what happens when your favorite Mexican dip meets your favorite crunchy snack.

I started making these during our family movie nights, and now my kids ask for them every weekend. They’re perfect for sharing, and the best part? You can put them together in just a few minutes. I usually prep the guacamole while the kids are picking out a movie, and by the time everyone’s settled on the couch, we’ve got a plateful of happiness ready to go.

Whether you’re having friends over to watch the game or just craving a fun twist on regular nachos, this recipe hits the spot. And hey, since there’s avocado involved, we can pretend it’s kind of healthy, right?

What Kind of Avocado Should I Use?

Hass avocados are your best bet for making guacamole nachos, as they have a rich, creamy texture and that classic buttery flavor we all love. You’ll want to pick an avocado that yields slightly when you give it a gentle squeeze – if it’s too firm, it won’t mash well, and if it’s too soft, it might be brown inside. A ripe avocado will often have a darker, almost black skin color rather than bright green. If you can only find firm avocados at the store, you can speed up ripening by placing them in a paper bag with a banana or apple for 1-2 days at room temperature.

Options for Substitutions

This nacho recipe is super adaptable and you can switch things up based on what you have in your kitchen:

• Avocado: For the guacamole, ripe avocados are pretty important, but in a pinch, you can use store-bought guacamole as a base and jazz it up with fresh lime and seasonings.
• Queso quesadilla: Don’t worry if you can’t find queso quesadilla – Monterey Jack works great, or try a mix of cheddar and mozzarella for that perfect melty texture. Pepper Jack adds a nice kick too!
• Lime juice: If you’re out of fresh limes, bottled lime juice works fine. You can also use lemon juice, though you might need a bit less since it’s slightly more tart.
• Tortilla chips: Any sturdy corn tortilla chips will do the job. You can even make your own by cutting corn tortillas into triangles and baking them until crispy.
• Pico de gallo: No time for pico? Just dice up some fresh tomatoes and onions. Or use regular salsa – just drain off some liquid first so your chips don’t get soggy.
• Sour cream: Greek yogurt makes a great substitute for sour cream if you’re looking for a lighter option. Mexican crema works too!

Watch Out for These Mistakes While Making

The biggest mistake when making guacamole nachos is overloading your chips with toppings, which can lead to a soggy, disappointing base – instead, try arranging your chips in a single layer and adding toppings strategically so each chip gets its fair share. Another common error is using unripe avocados that are too firm to mash properly, so make sure to choose avocados that yield slightly when gently pressed. To prevent your guacamole from turning brown, add plenty of lime juice and press plastic wrap directly onto its surface if you’re not serving immediately. For the best cheese pull and melting experience, shred your cheese fresh rather than using pre-shredded varieties, as fresh cheese melts more smoothly and evenly.

What to Serve With Guacamole Nachos?

These loaded nachos are perfect for game day or casual entertaining, and there are lots of tasty sides you can serve alongside them! A bowl of Mexican rice or black beans makes the nachos more filling and adds some nice variety to your plate. I love setting up a DIY toppings bar with extra salsa, Mexican crema, pickled jalapeños, and lime wedges so everyone can customize their portion. For a fresher element, try serving a simple cabbage slaw dressed with lime juice and cilantro – it adds a nice crunch and helps balance out the richness of the cheese and avocado.

Storage Instructions

Keep Fresh: These nachos are best enjoyed right away while the chips are crispy and the cheese is melty! If you have leftover guacamole mixture, store it separately in an airtight container with plastic wrap pressed directly on the surface to prevent browning. The guacamole will keep in the fridge for 1-2 days.

Prep Ahead: Want to save time? You can prep all your toppings in advance – chop the veggies, make the pico de gallo, and shred the cheese. Store each component separately in the fridge for up to 2 days. When you’re ready to eat, just assemble and bake your nachos fresh!

Assembly Tip: It’s best to make only what you plan to eat right away, since assembled nachos don’t store well – the chips get soggy and the cheese hardens. If you need to make multiple batches, keep your prepped ingredients ready and assemble each batch fresh as needed.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 130-150 g

Ingredients

• 1 medium ripe avocado, mashed
• Juice of half a lime (or to taste)
• Pinch of salt (to taste)
• 1/4 cup pico de gallo (equal parts tomatoes and white onions with a sprinkle of cilantro, optional)
• 1/4 cup finely diced bell pepper (any color, optional)
• 2 tablespoons finely chopped jalapeño peppers (optional)
• 2 tablespoons cilantro, chopped
• 4 cups yellow or white corn tortilla chips
• 2 cups shredded queso quesadilla (or substitute with monterey jack cheese)
• 1/3 cup pico de gallo
• 1/4 cup finely diced bell pepper (any color, optional)
• 2 tablespoons finely chopped jalapeño peppers (optional)
• 2 tablespoons cilantro, chopped
• Sour cream for serving (optional)

Step 1: Prepare the Guacamole

Start by peeling and de-seeding the avocado.

Scoop out the flesh into a medium bowl and mash it to your desired consistency.

Add lime juice and salt to taste, stirring to combine.

Depending on your preference, mix in additions like pico de gallo, diced bell pepper, jalapeños, and chopped cilantro.

Set the guacamole aside for later use.

Step 2: Assemble the Nachos

Prepare a microwave-safe platter or shallow bowl.

Alternatively, preheat your oven to 375°F and use an oven-safe skillet or baking sheet.

Layer half of the tortilla chips on your chosen dish, then sprinkle with half of the cheese.

Add the remaining chips and top with the rest of the cheese, ensuring even coverage over all chips.

Step 3: Melt the Cheese

Microwave the nachos on high power until the cheese is melted, approximately 1 minute.

If baking, place in the oven until the cheese is melted, which should take about 5 to 10 minutes.

Carefully remove the dish from the microwave or oven, since it will be hot.

Step 4: Add Toppings and Serve

Place the prepared guacamole in the center of the nachos and sprinkle with pico de gallo.

For additional flavor and texture, you can sprinkle evenly with diced bell pepper, jalapeños, and cilantro.

Optionally, add a dollop of sour cream on top before serving.

For the best experience, enjoy the nachos while they are warm and fresh.