# Components:
→ Chips & Pickles
01 - 7 ounces (about 200 g) tortilla chips
02 - 1 cup (about 150 g) dill pickles, sliced
→ Margarita Cheese Sauce
03 - 1 tablespoon unsalted butter
04 - 1 tablespoon all-purpose flour
05 - 1 cup whole milk
06 - 1 1/2 cups (about 150 g) shredded Monterey Jack cheese
07 - 1/2 cup (about 60 g) shredded sharp cheddar cheese
08 - 2 tablespoons tequila (optional)
09 - 2 teaspoons fresh lime juice
10 - 1 teaspoon finely grated lime zest
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/4 teaspoon ground cumin
14 - freshly ground black pepper, to taste
→ Toppings
15 - 2 tablespoons chopped fresh dill
16 - 2 tablespoons chopped fresh cilantro
17 - 1 jalapeño, thinly sliced (optional)
18 - 1 small red onion, thinly sliced
19 - 1 small tomato, diced
20 - lime wedges, for serving
21 - sea salt, for garnish
# Method Steps:
01 - Preheat oven to 400°F (200°C). Spread tortilla chips evenly on a large baking sheet.
02 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until bubbling.
03 - Gradually whisk in milk, stirring continuously until thickened, about 2–3 minutes. Lower heat and add Monterey Jack and cheddar cheeses, stirring until smooth and fully melted. Incorporate tequila (if using), lime juice, lime zest, garlic powder, onion powder, cumin, and black pepper. Mix well and remove from heat.
04 - Distribute sliced dill pickles over tortilla chips, then generously drizzle hot cheese sauce on top.
05 - Bake in preheated oven for 5–6 minutes, until the cheese bubbles and chips develop golden edges.
06 - Remove from oven. Top immediately with fresh dill, cilantro, jalapeño, red onion, and diced tomato. Sprinkle with sea salt.
07 - Present nachos promptly with lime wedges on the side for squeezing over individual portions.
