These cheesy Loaded Veggie Nachos are everything I want in a sharing dish. Crisp tortilla chips, plenty of melted cheese, fresh toppings, and a warm drizzle of cheese sauce all layered together in one pan. Finished with simple homemade guacamole, they're easy to put together and best served straight from the oven.

Cheesy loaded veggie nachos topped with guacamole, jalapeños, olives, tomatoes, and cheese sauce in a round baking dish

They make a great vegetarian nachos option for parties or an easy appetizer when you want something casual but satisfying.

Planning party food? Try these crowd-friendly appetizers: mini shrimp tostadas, jalapeño popper wontons, chicken and mushroom vol au vent, and chicken puff pastry.

Hand holding a loaded nacho chip with melted cheese, guacamole, jalapeño, and diced vegetables.

Key Ingredients

Tortilla chips: Use sturdy, thick-cut chips so they hold up to the toppings and don't go soggy after baking.
Cheddar & mozzarella: Cheddar adds flavor, while mozzarella gives that stretchy melt. A mix of both works best here. Monterey Jack, Colby-Jack, or Pepper Jack work well too.
Jalapeños: Fresh jalapeños add a clean heat, but pickled jalapeños can be used for a tangier, slightly milder bite. If using pickled, drain them well before adding.

Step By Step With Photos

Here's how to make this Loaded Veggie Nachos recipe with a simple visual guide.

Round tortilla chips arranged in a single layer on a white baking dish.

Tortilla chips topped with sliced black olives, diced tomato, red onion, and fresh jalapeños.

Layer half of the tortilla chips in a baking dish.
Scatter over the tomatoes, red onion, olives, and jalapeños, then sprinkle with half of the cheddar and mozzarella.

Layered veggie nachos with shredded cheddar and mozzarella, olives, jalapeños, and red onion in a baking dish before baking.

Fresh guacamole being spooned over baked cheesy veggie nachos with jalapeños and olives.

Repeat with the remaining chips, toppings, and cheeses, then bake at 180°C (350°F) for 12-15 minutes, until melted and lightly golden.
Drizzle with warm cheese sauce, add dollops of guacamole, and finish with extra tomatoes, jalapeños, and cilantro.

Pro Tip: Layer the nachos twice instead of piling everything on top. This helps distribute the cheese and toppings more evenly so every bite has flavor.

Close-up of cheesy veggie nachos with guacamole, jalapeño slices, red onion, and olives.

More Nacho Topping Ideas

Nachos are very customizable. If you want to add more veggies, keep them simple and avoid anything too watery so the chips stay crisp. Here are some topping suggestions:

Sweet corn
Sliced bell peppers
Black beans or pinto beans
Pickled red onions
Sliced scallions
Salsa (spoon over after baking)
Sour cream or crema (drizzle after baking)

Cheese sauce being drizzled over loaded veggie nachos with guacamole and fresh toppings.

Prevent Soggy Nachos

Use thick, sturdy tortilla chips that can handle toppings and baking.
Layer the nachos twice so the toppings are spread evenly, not piled in one spot.
Keep wet ingredients like guacamole, salsa, and cheese sauce for after baking, and right before serving if sharing with a crowd.
Don't overload with toppings, a lighter scatter keeps the chips crisp.

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📖 Recipe

Oven-baked veggie nachos with melted cheese, fresh toppings, and guacamole served in a white dish.

Cheesy Loaded Veggie Nachos with Guacamole

Cheesy loaded veggie nachos layered with melted cheddar and mozzarella, fresh toppings, and finished with a warm cheese sauce and homemade guacamole. An easy oven-baked snack that's perfect for sharing and best served straight from the oven.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4

Author: Qashang

Ingredients

Nachos

1 bag tortilla chips ~185 g / 6.5 oz bag
14-16 black olives sliced
½ red onion finely diced
1 small tomato diced
1 fresh jalapeño sliced
¾ cup (75 g) cheddar cheese shredded
¾ cup (85 g) mozzarella cheese shredded
½ cup cheese sauce homemade or store-bought
fresh cilantro chopped for garnish

Guacamole

1 avocado ripe
½ small red onion finely diced
1 jalapeño pepper finely diced (deseeded if preferred)
2 tablespoon fresh cilantro chopped
1-2 garlic cloves finely grated
½ lime
¼ teaspoon sea salt

Equipment

9-10 inch (23-25 cm) round or square baking dish

Instructions

Preheat the oven to 180°C (350°F). Lightly grease an oven-safe dish if needed.
Spread half of the tortilla chips evenly in the dish. Scatter over some of the diced tomato, red onion, black olives, and sliced jalapeño. Sprinkle with half of the cheddar and mozzarella.
Add the remaining tortilla chips, followed by the remaining toppings and cheeses, making sure the top is well covered with cheese.
Bake for 10-15 minutes, or until the cheese is fully melted and lightly golden around the edges.
Mash the avocado in a bowl until chunky. Add the red onion, jalapeño, cilantro, garlic, lime juice, and sea salt, then mix gently until combined. Taste and adjust lime juice or salt if needed.
Remove from the oven and immediately drizzle the warm cheese sauce evenly over the top. Add 4-5 dollops of guacamole, then finish with a little extra diced tomato, sliced jalapeño, and chopped cilantro. Serve right away, with extra guacamole on the side.

Video

Notes

I used guacamole for texture, but avocado crema works if you prefer a smoother, drizzle-style topping. For a more detailed guacamole, see my shrimp tostadas recipe.
You can make my 2-minute microwave cheese sauce or use a store-bought one.

Nutrition

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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