Cheese Nachos Recipe

Preheat the oven to 350°F (175°C). Arrange tortilla chips in an even layer on a large oven-safe baking sheet or shallow baking dish; slightly overlap so chips cover the surface but avoid a single thick pile.

Make a roux

In a small saucepan over medium heat, melt the butter. Once foaming but not browned, add the flour and whisk constantly for 1 to 1½ minutes until the mixture becomes pale and slightly fragrant. This cooks out the raw flour taste.

Add milk

Gradually whisk in the milk in a slow stream to avoid lumps. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 to 4 minutes.

Finish cheese sauce

Lower heat to low. Remove the saucepan from direct heat for a few seconds, then stir in the shredded cheddar and Monterey Jack a handful at a time until fully melted and smooth. Add the cumin, smoked paprika, salt, and black pepper; taste and adjust seasoning. If sauce is too thick, stir in up to 2 tablespoons of additional milk to reach a pourable but clingy consistency.

Pour or drizzle the warm cheese sauce evenly over the arranged tortilla chips, covering most chips but leaving some edges exposed.

Place the baking sheet or dish in the preheated oven and bake for 5–7 minutes, just until chips at the edges warm and the cheese sauce is bubbly. Watch closely to prevent chips from browning excessively.

Remove from oven. If you prefer extra melted shredded cheese texture, sprinkle an additional 1/4 cup of shredded cheddar over the top and return to oven for 1–2 minutes until just melted.

Scatter diced tomatoes, sliced jalapeños, sliced black olives, and green onions evenly over the hot nachos.

Add dollops of sour cream and spoonfuls of guacamole or place sliced avocado across the nachos. Finish with chopped cilantro. Serve immediately while hot and the chips remain crisp.