There are nachos and then there are *nachos* — and these definitely fall into the latter category. Whether you’re tailgating or catching the game in the comfort of your living room, amp it up with zingy fresh veggies, a multitude of melty cheese, and juicy steak for some fancy flank steak nachos.

Kick up your nacho game with these simple ingredients paired with delicious Sweet Chili chips.

Sweet Chili Chips are the perfect blend of sweet and heat as the crucial crunchy nacho base. Now it’s time to pile on the toppings. Balance is key here—aim for an even mixture of fresh pops of corn, spicy jalapeño, cheese shreds, and meaty steak so you can achieve the perfect bite every time.

Stack the toppings high for a way better colorful presentation that’s sure to impress.

After a quick melt in the oven, add the remaining toppings to finish off your masterpiece and be sure you don’t skip the most important step: DEVOUR!  These fancy flank steak nachos are quick, easy, and they’re going to change your (and your guests) game day snacking world.

Dive in to all the finger-licking goodness of these steak nachos.


Fancy Flank Steak Nachos

  • prep: 15 mintues
  • cook: 10 minutes
  • servings: 2-4


½ lb flank steak

1 bag Way Better Sweet Chili Corn Tortilla Chips

1 cup shredded fontina cheese (or other melty white cheese)

1/3 cup fresh corn kernels

1 jalapeño, sliced to thin rounds

½ cup diced white onion

½ cup diced tomato

1 tsp fresh lime juice

¼ cup chopped cilantro

¼ cup blue cheese crumbles

½ avocado, cubed


1 bag Way Better Sweet Chili Corn Tortilla Chips


Cook the flank steak, either on the grill or in a pan, over very high heat to sear both sides. You can cook it as well as you’d like, but keep it mind it will be broiled again, and cook a little bit more.

When the steak is cooked, let it rest for 10 minutes before cutting into small cubes.

Layer the chips with the steak, fontina, corn, and jalapeño. Broil, 4” under the broiler, until the cheese is totally melted (about 5 minutes).

Prepare the pico de gallo by mixing the onion, tomato, lime juice, and cilantro together with a ¼ tsp of salt.

Remove the nachos from the oven, and top with the pico de gallo, blue cheese, and cubed avocado.

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