Classic Loaded Nachos

Loaded nachos are a structural challenge as much as a recipe. Pile on beans, cheese, and every topping in the fridge, and a flimsy chip surrenders before it reaches your mouth. Traditional Mitten Chips were built for exactly this kind of weight. They are flaky but sturdy, so a chip carries a full load of refried beans and melted cheddar from the pan to your hand without folding in half. That sturdiness is the whole reason this is a game-day staple in our kitchen — nobody wants to dig a soggy chip out from under the toppings while the good play is happening. We spread the chips in a single layer first so every one gets coverage, then warm the beans before spreading them, which makes them behave instead of tearing the chips. Cheddar goes on with a generous hand; a little Monterey Jack in the mix melts smoother if you want it. A few minutes at 375, a one-minute broil for crispy cheese edges, and then the cold toppings — sour cream, jalapenos, tomato, cilantro, green onion — go on after the pan comes out so they stay fresh against the heat. Set salsa and guac on the side and let people graze. It disappears fast.