13-ounce bag of corn tortilla chips or totopos

8 ounces shredded melting cheese (preferably Monterey Jack, mozzarella, queso quesadilla, or queso chihuahua)

15-ounce can black beans, rinsed and drained

½ cup red onion, diced

1 cup cherry tomatoes, diced

1 jalapeño, sliced as thinly as possible

1 lb cooked chorizo (crumbled)

3 green onions, sliced as thinly as possible

1 cup store-bought Mexican-style crema (or sour cream thinned with a splash of buttermilk)

1. Preheat Wolf M Series Oven to 375 degrees on convection.

2. Spread tortilla chips evenly over a parchment-lined sheet tray.

3. Sprinkle shredded cheese over chips evenly.

4. Sprinkle black beans, red onion, tomato, cooked chorizo and jalapeño over cheese (reserve any extra toppings to garnish individual plates).

5. Bake for 8 to 10 minutes until the cheese is melted and just starting to brown.

6. While the nachos are cooking, place the guacamole, salsa roja, and crema in small bowls to serve alongside them. Garnish crema with a pinch of sliced green onions.

7. Remove the tray from the oven and garnish with the remaining sliced green onions.

Serve family-style or as a buffet.