Jalabeano Pickle Nachos

Nachos are only as good as their pickled component. Most people use jarred jalapeños — which are fine — but our Jalabeanos (pickled jalapeño green beans) bring something completely different: the crunch and snap of a green bean, the heat of a jalapeño, and the bright, garlicky brine of a Pacific Pickle Works product. They hold their texture under the broiler, which means you get a satisfying crunch in every bite instead of a soggy, limp pepper.

INSTRUCTIONS

1. 1

   Preheat the broiler to high. Line a large rimmed baking sheet with foil.

2. 2

   Spread the tortilla chips in an even layer on the baking sheet. Scatter the black beans and corn over the chips.

3. 3

   Cover evenly with the shredded cheese. Scatter the chopped Jalabeanos over the cheese.

4. 4

   Broil for 3–5 minutes, watching closely, until the cheese is fully melted and starting to bubble and brown in spots.

5. 5

   Remove from the oven and immediately top with diced avocado, sour cream (dolloped or drizzled), cilantro, and green onions.

6. 6

   Garnish with whole Jalabeanos for visual impact. Serve immediately with lime wedges and hot sauce.