# Components:
→ Chips & Pickles
01 - 7 oz tortilla chips
02 - 1 cup dill pickles, sliced
→ Margarita Cheese Sauce
03 - 1 tbsp unsalted butter
04 - 1 tbsp all-purpose flour
05 - 1 cup whole milk
06 - 1 1/2 cups shredded Monterey Jack cheese
07 - 1/2 cup shredded sharp cheddar cheese
08 - 2 tbsp tequila (optional)
09 - 2 tsp fresh lime juice
10 - 1 tsp finely grated lime zest
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/4 tsp ground cumin
14 - Freshly ground black pepper, to taste
→ Toppings
15 - 2 tbsp chopped fresh dill
16 - 2 tbsp 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
# Directions:
01 - Preheat oven to 400°F. Arrange tortilla chips evenly on a large baking sheet.
02 - Melt unsalted butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form the roux.
03 - Gradually whisk in whole milk and continue stirring until the mixture thickens, approximately 2–3 minutes. Lower the heat, add Monterey Jack and cheddar cheeses, and stir until completely melted and smooth. Incorporate tequila (if using), lime juice, lime zest, garlic powder, onion powder, ground cumin, and black pepper. Remove from heat.
04 - Scatter sliced dill pickles evenly over the prepared tortilla chips. Generously drizzle the hot cheese sauce on top.
05 - Place in oven and bake for 5–6 minutes or until cheese bubbles and chips are golden at the edges.
06 - Remove nachos from oven. Top with fresh dill, cilantro, jalapeño slices, red onion, and diced tomato. Sprinkle lightly with sea salt.
07 - Serve immediately, accompanied by lime wedges.
