Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos - use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
Top with all the ingredients in the order listed, except for the avocado and yogurt/sour cream. Broil until the cheese is hot and bubbly, about 5 minutes. Pay close attention so your chips don't burn!
Serve immediately with avocado and yogurt or sour cream.
If you’re serving the nachos as a party appetizer along other things, the recipe makes enough to serve 6-8 people.