Baked Nachos — The Depletion Dinner, Reinvented for a Night That Deserved More

Book launch day. 'We See Her Now' is in the world. Virtual launch — Zoom, 400 people, Sarah moderating, me in my kitchen with wine I desperately needed. I read the Houston chapter — Ba Linh's pho, the star anise, 'this is home.' The chat exploded. People crying. Typing in all caps. 'I'M SOBBING.' 'MY MOTHER.' 'THIS IS MY GRANDMOTHER.' Every woman's grandmother. Every kitchen. That's what the book does — finds the universal in the specific. Pho in Houston is pot roast in Norfolk is adobo in Quezon City. The food is different. The love is the same. The Q&A went an hour. Women telling me about their own kitchens. 'My mother cooked through my father's cancer.' 'My grandmother made tamales until she was ninety.' 'Your blog saved my deployment.' I cried three times. Professionally. With good lighting. The book hit number four on the food writing bestseller list by Thursday. Ryan: 'You did it again.' 'I'm lucky they let me in their kitchens.' Made grilled cheese and tomato soup tonight. The depletion dinner. The same one I made after finishing the manuscript. The dinner of 'I have nothing left.' The book is in the world. We see her now. All of her.

After 400 people on Zoom, an hour of Q&A that broke my heart open in the best way, and three very professional cries, I had absolutely nothing left — and that’s exactly when I reach for something that asks nothing of me except that I turn on the oven. Baked nachos are my version of that depletion dinner: warm, layered, a little indulgent, and done before I can even finish pouring a second glass of wine. The book is in the world now, and these nachos were waiting to celebrate with me.

Baked Nachos

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

• 1 bag (12 oz) sturdy tortilla chips
• 2 cups shredded Mexican blend cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup jarred salsa
• 1/2 cup pickled jalapeño slices
• 1/4 cup sour cream, for serving
• 1/4 cup fresh guacamole, for serving
• 2 tablespoons fresh cilantro, roughly chopped
• 1 lime, cut into wedges

Instructions

1. Preheat. Heat oven to 400°F. Line a large rimmed baking sheet with foil for easy cleanup.
2. Layer the base. Spread tortilla chips in an even, slightly overlapping layer across the prepared baking sheet.
3. Add toppings. Scatter the black beans evenly over the chips, then spoon salsa in small dollops across the top. Sprinkle jalapeño slices over everything.
4. Add the cheese. Cover the entire sheet generously with shredded cheese, making sure the edges get coverage too.
5. Bake. Place in the oven and bake for 12–15 minutes, until the cheese is fully melted, bubbling, and beginning to turn golden at the edges.
6. Finish and serve. Remove from oven and immediately top with dollops of sour cream and guacamole. Scatter fresh cilantro over the top and serve with lime wedges alongside.

Nutrition (per serving)

Calories: 480 | Protein: 17g | Fat: 24g | Carbs: 52g | Fiber: 7g | Sodium: 740mg