Nachos compuestas are a different breed of nachos (Texas actually has many different kinds of nachos), usually a single layer of chips rather than a piled mound. Compuesto means “composed”; it’s less haphazard. The toppings are spread on each chip, so that everyone definitely gets a little of everything with each bite. These aren’t quite so “composed”; the ingredients are spread out in an even layer on a baking sheet, but you don’t need to worry too much about placing them carefully. These are a great, easy appetizer that everybody likes to dig into.
Serves 4 to 6
INGREDIENTS
Tortilla chips
1½ cups [150 g] finely grated sharp cheddar cheese
1½ cups [150 g] finely grated Monterey Jack cheese
2 cups [340 g] chorizo with casing removed (instead of Grandma Alice’s chipotle chorizo)
⅓ cup [30 g] sliced pickled jalapeños
2½ Tbsp finely chopped red onion
3 Tbsp finely chopped fresh cilantro leaves
¼ cup [20 g] sliced green onions (green part only)
⅓ cup [80 g] crema Mexicana or sour cream
⅓ cup [80 g] Mexican salmorejo or your favorite hot sauce
1 avocado, pitted, peeled, and cut into a large dice (optional)
METHOD
Heat the oven to 375°F [190°C].
Spread half the chips on a baking sheet, and sprinkle with half the grated cheddar and Monterey Jack cheeses. Top with half the chorizo.
Repeat with a second layer of chips, cheese, and chorizo. Bake until the chips are lightly toasted and the cheese is melted, about 5 minutes. Garnish with the pickled jalapeños, onion, cilantro, green onions, crema, salmorejo, and avocado, if using. Serve immediately.
From Ama: A Modern Tex-Mex Kitchen by Josef Centeno and Betty Hallock, © 2019. Published by Chronicle Books. Photographs © Ren Fuller.
This original article first appeared in the SUMMER 2026 issue of City Style and Living Magazine.
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