Nachos Supreme Recipe

Make roux

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk constantly for 1–2 minutes until the mixture is bubbly and slightly golden (do not brown).

Add milk and season

Slowly whisk in 1 cup whole milk, breaking up any lumps. Continue whisking until the sauce thickens and begins to simmer, about 3–4 minutes. Whisk in 0.5 tsp ground cumin, 0.25 tsp smoked paprika, 1 tsp hot sauce and 0.25 tsp salt.

Melt cheese

Lower heat to low and add 1.5 cups grated sharp cheddar and 0.5 cup Monterey Jack a handful at a time, stirring until fully melted and smooth. Keep warm on the lowest heat, stirring occasionally. If sauce becomes too thick, stir in up to 2 tbs additional milk.

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add 0.5 cup finely diced onion and sauté 2–3 minutes until translucent. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef. Break up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired.

Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tbsp tomato paste and 0.25 cup beef broth (or water). Reduce heat to medium-low and simmer 3–4 minutes until flavors combine and mixture is saucy. Season with 0.5 tsp salt and 0.25 tsp black pepper. Keep warm.

Place 1 lb chicken breasts in a medium saucepan or skillet with 0.5 cup water, 1 tsp olive oil, 0.5 tsp garlic powder, 0.5 tsp chili powder, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a simmer over medium heat.

Cover and simmer gently for 12–14 minutes until chicken reaches 165°F (74°C) and is cooked through. Remove chicken and let rest 5 minutes, reserving a few tablespoons of the cooking liquid.

Shred chicken with two forks or chop finely. Toss with 1 tbsp lime juice and a tablespoon of reserved cooking liquid if dry. Keep warm.

Warm 1 cup rinsed black beans in a small saucepan over low heat for 3–4 minutes, seasoning with a pinch of salt and a squeeze of lime if desired.

Shred 2 cups romaine lettuce and set aside. If using store-bought pico de gallo and guacamole, place in small bowls for assembly. Stir sour cream to loosen if slightly thick.

Preheat oven to 375°F (190°C) if you prefer baked/stacked nachos. Alternatively assemble on a serving platter for immediate eating.

On a large oven-safe baking sheet or platter, arrange half (about 5 cups) of the tortilla chips in an even single layer. Spoon half of the warm cheese sauce evenly over the chips. Scatter half of the warmed black beans, half of the seasoned beef and half of the shredded chicken across the chips. Add a second layer of chips and repeat with remaining cheese sauce, beans, beef and chicken.

If baking: place the assembled nachos in the preheated oven for 6–8 minutes until toppings are hot and cheese sauce is bubbly. Remove carefully.

If serving fresh (not baked): briefly microwave for 45–60 seconds to warm through, or serve as assembled since components are warm.

Immediately top nachos with shredded romaine, 1 cup pico de gallo, 0.5 cup sour cream (dolloped or drizzled), 1 cup guacamole (spooned), 0.25 cup pickled jalapeños, 2 tbsp chopped cilantro and optional 0.25 cup crumbled cotija and sliced green onions.

Serve with lime wedges on the side for squeezing over the nachos.