Nachos Del Oro Recipe

Preheat & Arrange

Preheat oven to 375°F (190°C). Spread 8 cups of tortilla chips in an even single layer (or slightly overlapping) on a large oven-proof baking sheet or large shallow baking dish.

Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the chips, leaving small gaps for hot queso to pool.

Bake for 6–8 minutes until cheese is melted and bubbly. Remove from oven and keep warm while you finish toppings and queso.

Once assembled, drizzle or ladle the warm green chile con queso over the baked chips and cheese, then add black beans, pico de gallo, sliced olives and pickled jalapeño. Finish with dollops of sour cream and a sprinkle of chopped cilantro. Serve immediately.

Make a Roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Once melted and foaming, add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off but it does not brown.

Add Milk & Chiles

Slowly whisk in 1 cup whole milk, a little at a time, to make a smooth sauce. Stir in 1/2 cup diced roasted green chiles. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 2–3 minutes.

Melt Cheeses

Reduce heat to low and add 2 oz softened cream cheese and 6 oz cubed white American or Velveeta-style cheese. Stir constantly until cheeses melt into a smooth, homogenous sauce. If sauce seems too thick, add up to 2–4 tbs more milk to reach desired pourable consistency.

Season

Season the queso with 1/2 tsp salt, 1/4 tsp ground black pepper and 1/4 tsp ground cumin (optional). Taste and adjust seasoning. Keep the queso warm on the lowest heat setting, stirring occasionally until ready to use.

Prepare Pico & Beans

If not using pre-made pico, combine diced tomatoes, diced white onion, chopped cilantro and 1 tbs fresh lime juice to make about 3/4 cup pico. Rinse and drain 1/2 cup canned black beans; toss with a pinch of salt and 1 tbs lime juice to brighten.

Slice or drain 1/4 cup black olives and measure 1/4 cup pickled jalapeño slices. Stir 1 tbs lime juice into pico if not already done, and add optional hot sauce if desired.

When ready to serve, scatter the prepared toppings over the melted cheese and chips as described in the assembly section: beans, pico, olives, jalapeños, dollops of sour cream, and a final sprinkle of chopped cilantro.