Oven-Baked Nachos Recipe - Los Angeles Times

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon all-purpose flour
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 1/2 cups (355 milliliters) low-sodium beef broth or stock
• Kosher salt and freshly ground black pepper
• 1 bag (12 ounces/340 grams) tortilla chips
• 1 lime
• Kosher salt
• 1 container (15 ounces/425 grams) prepared pico de gallo, drained
• 6 ounces/170 grams sharp cheddar cheese, grated (about 2 cups)
• 3 ounces/85 grams Monterey jack cheese, grated (about 1 cup)
• 1/2 small white onion, finely chopped
• 1/2 poblano chile, stemmed and seeded, finely chopped
• 1 cup (8 ounces/<cq >225 grams</cq>) sour cream
• 1/2 small head of iceberg lettuce, cored and shredded
• Homemade or store-bought guacamole, or ripe avocado, for serving