Nachos with Homemade Salsa and Sour Cream Drizzle

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colourful twist on classic nachos featuring red tomato salsa, sour cream, and blue corn tortilla chips — a game-day platter that travels well. This Mexican-inspired recipe, ready in about 20 minutes, turns blue corn tortilla chips, cherry tomatoes, white onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

6 cups blue corn tortilla chips
1 1/2 cups, quartered cherry tomatoes
1/2 medium, finely diced white onion
1 small, seeded and minced jalapeño pepper
1/4 cup, chopped cilantro
2 tbsp, fresh squeezed lime juice
1/2 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
1/2 tsp ground cumin
1 tsp, divided salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. In a medium bowl, combine 1 1/2 cups quartered cherry tomatoes, 1/2 medium finely diced white onion, 1 small minced jalapeño (seeded for less heat), 1/4 cup chopped cilantro, 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to make fresh salsa.
Step 2: On a large oven-safe platter or baking sheet, spread 6 cups blue corn tortilla chips evenly. Sprinkle 1 1/2 cups shredded Monterey Jack cheese evenly over the chips.
Step 3: Bake in the oven for 8-10 minutes until cheese is melted and bubbly.
Step 4: Remove from oven and spoon fresh salsa in dollops over the nachos.
Step 5: Drizzle 1/2 cup sour cream evenly over the top in thin streams using a spoon or squeeze bottle.
Step 6: Serve immediately while warm and melty for a festive red, white, and blue snack.