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Nachos Recipe

Name: Barrio Tacos Lakewoods Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 cups tortilla chips; 0.5 cups pickled jalapeños, sliced; 0.25 cups fresh cilantro, chopped; 0.75 cups diced tomatoes (optional); 0.5 cups sour cream (optional, for garnish); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 0.5 cups half-and-half (or extra milk); 2 oz cream cheese, softened; 1 cups Monterey Jack cheese, shredded; 1 cups white American cheese or white cheddar, shredded; 1 tsp pickled jalapeño juice or canned mild green chiles (optional for flavor); 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 tbs lime juice; 1 lb ground beef (or ground turkey); 1 tbs olive oil; 0.5 cups onion, finely diced; 1 tbs chili powder; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper

Inspired by Barrio Tacos Lakewood

Time35m

Serves4

with queso blanco

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Ingredients

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Chips & Assembly

10 cups tortilla chips

1/2 cups pickled jalapeños, sliced

1/4 cups Fresh cilantro, chopped

3/4 cups diced tomatoes (optional)

1/2 cups sour cream (optional, for garnish)

Queso Blanco (Cheese Sauce)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1/2 cups half-and-half (or extra milk)

2 oz cream cheese, softened

1 cups Monterey Jack cheese, shredded

1 cups white American cheese or white cheddar, shredded

1 tsp pickled jalapeño juice or canned mild green chiles (optional for flavor)

1/4 tsp Ground cumin

1/4 tsp Watkins garlic powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 tbs ReaLime juice

Optional Protein Topping

1 lb ground beef (or ground turkey)

1 tbs olive oil

1/2 cups onion, finely diced

1 tbs Chili powder

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Queso Blanco (Cheese Sauce)

Make a roux

In a medium saucepan over medium heat melt the unsalted butter. Once melted and foamy (about 1 minute), add the all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale and fragrant (do not let it brown).

Add dairy

Slowly pour in the whole milk while whisking to avoid lumps. Then whisk in the half-and-half. Bring the mixture to a gentle simmer, whisking frequently, until it slightly thickens, about 3–4 minutes.

Incorporate cheeses & season

Reduce heat to low. Add the softened cream cheese and whisk until mostly melted and smooth. Gradually add the shredded Monterey Jack and white American (or white cheddar), a handful at a time, stirring until each addition is fully melted and the sauce is smooth and glossy. Stir in the pickled jalapeño juice or a tablespoon of finely chopped canned mild green chiles if using, ground cumin, garlic powder, kosher salt, and black pepper. Taste and adjust seasoning. Finish with the lime juice and stir to balance the flavors. Keep the queso warm over the lowest heat, stirring occasionally (do not boil).

If the sauce becomes too thick, whisk in a tablespoon of milk at a time until desired pourable consistency is reached.

Optional Protein Topping

Cook the beef

Heat a large skillet over medium-high heat and add the olive oil. Add the finely diced onion and sauté 2–3 minutes until softened. Add the ground beef and break it up with a spoon. Cook until browned, about 6–8 minutes.

Season

When the beef is mostly cooked, sprinkle in the chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook another 1–2 minutes to bloom the spices. Taste and adjust seasoning. If excess fat is present, drain most of it from the pan, leaving a little for flavor. Keep warm until assembly.

Chips & Assembly

Arrange chips

Preheat oven to 300°F (150°C) if you want warmed, crisp chips. On a large rimmed baking sheet or oven-safe platter spread the tortilla chips in an even single layer or slightly overlapping (about 10 cups worth for 4 servings). Warm in the oven for 5 minutes if desired to remove chill.

Layer and pour queso

Spoon or ladle the hot queso blanco evenly over the chips, focusing on the center and letting sauce drip into nooks so many chips are coated. Use as much queso as you like — the recipe above should generously cover the chips for 3–4 people.

Add toppings

Scatter the cooked seasoned beef (if using) evenly over the cheese. Sprinkle the sliced pickled jalapeños and diced tomatoes, then dot with spoonfuls of sour cream if using. Finish with chopped fresh cilantro.

Serve immediately while the queso is warm and chips are crisp. Provide extra queso on the side if desired.