📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). While it heats up, let's prep our veggies – nothing's worse than an oven that’s raring to go while you're still fumbling with a squash.
2. Prep the Squash: Dice the summer squash and zucchini into small, bite-sized pieces. Aim for roughly the same size so they cook evenly, okay?
3. Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced squash, zucchini, onion, and minced garlic. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are tender. You're looking for a nice, slight browning – that’s where the flavor is at. Add a pinch of salt and pepper.
4. Spice it Up: Stir in the chili powder, cumin, and smoked paprika. Cook for another minute, allowing the spices to toast and release their aroma. This step is so important because it gets all that flavor going. Trust me, you'll smell the difference.
5. Assemble the Nachos: Arrange the tortilla chips on a baking sheet in a single layer. Sprinkle generously with the sautéed squash mixture. Make sure every chip gets a little love.
6. Add the Cheeses: Sprinkle both the shredded Monterey Jack and crumbled Cotija cheese over the chips. Don't be shy with the cheese, but remember, balance is key. (Unless you like *all* cheese, and then go wild!).
7. Bake Time: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. Keep a close watch; you want the cheese melted, not burnt.
8. Garnish and Serve: Remove the baking sheet from the oven. Garnish with fresh cilantro, sliced jalapeños (if you like some heat!), and a dollop of sour cream or Greek yogurt. Serve immediately, and watch 'em disappear! It's also really good with some pico if you have it.