Ingreadient :

For the pickled onions and jalapeños:

• 1 medium-size (10-ounce) red onion, thinly sliced (about 2 cups)
• 1 medium (1 1/2-ounce) jalapeño, stemmed, unseeded, and thinly sliced (1/3 cup)
• ¾ cup water
• ¾ cup red wine vinegar
• ⅓ cup granulated sugar
• 3 tablespoons kosher salt

For the chorizo refried beans:

• 1 pound fresh Mexican chorizo, casings removed
• 3 tablespoons lard or vegetable oil
• ½ cup chopped white onion (from 1 small [8 ounce] onion)
• 2 medium garlic cloves, chopped (2 teaspoons)
• 2 (15-ounce) cans pinto beans, undrained
• ½ teaspoon ground cumin
• ½ teaspoon dried Mexican oregano
• Kosher salt, to taste

For the three-cheese queso:

• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
• 4 ounces white American cheese, shredded (about 1 cup)
• 2 ½ teaspoons cornstarch
• 1 (12-ounce) can evaporated milk
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 (4-ounce) goat cheese log, crumbled
• 1 (4 1/2-ounce) can chopped mild green chiles, drained well and patted dry

For the guacamole:

• 1 ½ pounds avocados (about 4 medium avocados), peeled and pitted
• ¼ cup finely chopped white onion (from 1 small [8-ounce] onion), rinsed under cold water and drained
• ¼ cup chopped fresh cilantro
• 1 ½ tablespoon fresh lime juice (from 1 lime), plus more to taste
• 1 teaspoon kosher salt, plus more to taste

For the additional ingredients:

• 2 (11-ounce) packages sturdy tortilla chips
• Chopped tomato
• Fresh cilantro leaves
• Lime wedges