1 ripe avocado, smashed with a bit of lemon juice and salt
salsa, pickled jalapeno slices
To make the cheese sauce, in a medium saucepan over medium heat, melt butter. Add garlic and stir, sautéing until lightly browned and fragrant, about 1 to 2 minutes. Lower the heat a bit if the garlic begins to burn.
Gradually whisk in the flour. The mixture will foam a bit but stir until smooth, about 1 minute. Slowly stir in the milk, whisking constantly. Bring to a low simmer and whisk until thickened enough to coat the back of a spoon. Remove from heat and stir in cheese and spices until melted and smooth. Sprinkle the top with pickled jalapenos.
To make the chips, place two racks in the center and upper third of the oven and preheat oven to 375 degrees F. Spread tortilla wedges in a single layer on two baking sheets. Spray lightly with nonstick cooking spray. Flip the wedges and spray with more cooking spray. Sprinkle generously with sea salt. Bake for 8 minutes. Remove from the oven and flip all of the chips. Return to the oven and bake until browned and crisp, about 6 more minutes. Keep an eye on them so they don’t burn.
To assemble the nachos, layer chips on a plate or in a dish. Drizzle with warm cheese sauce (you may have extra left over). Sprinkle with half of the beans, half of the olives and corn and tomatoes. Layer over more chips, more cheese sauce, and the remaining toppings as you’d like. Top with guacamole, salsa, and whatever else feels super yummy.