Festive elote-topped nachos with melted cheeses, cotija, cilantro and smoky chipotle crema—ready in 35 minutes.
# Ingredient List:
→ Vegetables & Base
01 - 4 cups tortilla chips
02 - 2 cups corn kernels (fresh, frozen, or canned)
03 - 1/2 cup red onion, finely diced
04 - 1 jalapeño, finely chopped (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 2 green onions, sliced
→ Dairy & Cheeses
07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cotija cheese, crumbled
→ Chipotle Crema
10 - 1/2 cup sour cream
11 - 2 tablespoons mayonnaise
12 - 1–2 tablespoons chipotle in adobo, minced (adjust to taste)
13 - 1 teaspoon fresh lime juice
14 - 1/4 teaspoon garlic powder
15 - Salt, to taste
→ Finishing Touches
16 - 1 lime, cut into wedges
17 - Chili powder or smoked paprika, for garnish
# How to Make:
01 - Preheat oven to 400°F and prepare a baking sheet by lining it with parchment paper.
02 - Heat a skillet over medium-high heat, add the corn kernels and cook, stirring occasionally, until lightly charred, about 5 minutes; transfer to a bowl and set aside.
03 - Spread the tortilla chips in an even single layer on the prepared baking sheet.
04 - Evenly scatter the charred corn, diced red onion, chopped jalapeño, shredded Monterey Jack and cheddar over the chips.
05 - Bake until the cheeses have melted and are bubbling, about 8–10 minutes; monitor to prevent burning.
06 - While the chips bake, whisk together sour cream, mayonnaise, minced chipotle, lime juice, garlic powder and salt until smooth; taste and adjust heat and seasoning.
07 - Remove the chips from the oven and immediately sprinkle crumbled cotija, chopped cilantro and sliced green onions over the hot chips.
08 - Drizzle the chipotle crema generously over the assembled chips to distribute flavor evenly.
09 - Finish with a light dusting of chili powder or smoked paprika, serve immediately with lime wedges.
