Preheat oven to 400˚F. Grease a rimmed baking sheet.
Spread half of the tortilla chips on the baking sheet. Top with half of the Monterey Jack cheese, half of the carne asada, and half of the jalapeño slices.
Repeat with remaining tortilla chips, cheese, carne asada and jalapeños.
Bake in the preheated oven for about 10 minutes, until the cheese has melted.
Meanwhile, add all of the cilantro dip ingredients to a blender. Blend until smooth.
Top the nachos with the diced tomatoes, avocado and freshly chopped cilantro. Serve with the cilantro dip and lime wedges.
Notes
If you prefer your cheese to have a crispy top, you can set your oven to broil after baking. Put your nachos under the broiler for a minute or two. It will make the cheese extra golden and crunchy on top.
The cilantro dip is perfect for these nachos, but you can adjust the amount of cilantro if you like.
For drink pairings, a classic margarita or sangria match the Mexican theme. If you are looking for a fruity flavor, a Malbec wine will pair well with the steak and spices. For beer lovers, a pale ale will complement the smokiness of the meat.