Joel makes these cheese nachos for World Cup bound fans Junior Thompson and Raymond Samms


½ pack Old El Paso Cheese Tortilla Chips

½ pack Old El Paso Chilli Tortilla Chips

1 cup chopped cooked chicken

2 tbsp Old El Paso Jalapeno Slices

¾ cup black beans

3/4 cup grated mozzarella cheese

1½ cups grated cheddar cheese


2 – 3 tomatoes, diced

1 cup whole kernel corn

½ small onion, diced

3 cloves garlic, minced

3 – 4 blades chadon beni, finely chopped

¼ avocado, peeled and cut into small chunks

Few drops pepper sauce

Salt and black pepper

Cooking spray


  1. Combine the ingredients for the salsa. Set aside.
  2. Chop the Old El Paso Jalapeno slices into smaller pieces. Mix together the cheddar and mozzarella cheese.
  3. Lightly spray a baking dish with cooking spray. Preheat oven to 400 degrees F.
  4. Spread an even layer of a mixture of Old El Paso Cheese and Chili Tortilla Chips on the bottom of the dish. Sprinkle with some onions then some chicken, black beans and cheese. Repeat with another layer.
  5. Bake the nachos in the preheated oven for 7 – 10 minutes or just until the cheese is melted throughout and the edges of some of the chips begin to brown.
  6. Remove and sprinkle some of the salsa over the top. Serve immediately.

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