Nachos Mit Cheddar, Käsesauce, Guacamole, Sour Cream & Jalapeños Recipe

Preheat and layer

Preheat oven to 200°C (400°F). On a large rimmed baking sheet or oven-safe platter, arrange half of the tortilla chips in an even layer covering the surface.

Scatter half of the shredded cheddar evenly over the first layer of chips.

Top with the remaining chips in a second, slightly overlapping layer and sprinkle the remaining shredded cheddar on top.

Bake in the preheated oven until cheese is melted and bubbling, about 5–8 minutes. Keep an eye so chips don’t burn. Remove from oven and set aside while you finish sauces.

When ready to serve, spoon warm cheese sauce over the baked nachos in pools or lines, dollop guacamole and sour cream in several spots, sprinkle sliced pickled jalapeños and chopped fresh cilantro, and serve with lime wedges.

Make a roux

In a medium saucepan over medium heat, melt butter. Once foaming, add flour and whisk continuously for 1–2 minutes until lightly golden and raw-flour smell is gone.

Add milk

Slowly pour in the whole milk while whisking constantly to avoid lumps. Continue stirring until the mixture starts to thicken and comes to a gentle simmer, about 4–6 minutes.

Finish the sauce

Lower heat to low, add the cream cheese and whisk until fully incorporated. Gradually add the shredded mild cheddar, whisking until smooth and melted. Stir in ground cumin, smoked paprika, salt, black pepper and optional hot sauce. Keep the sauce warm on the lowest heat (or transfer to a small insulated container) until ready to drizzle over nachos.

Prep avocados

Halve the avocados, remove pits, and scoop the flesh into a medium bowl. Mash with a fork to your preferred texture — slightly chunky is recommended for nachos.

Season and combine

Add the finely diced red onion, diced tomato (seeds removed to avoid extra moisture), chopped cilantro, lime juice, salt, black pepper and finely minced jalapeño if using. Stir gently to combine. Taste and adjust salt or lime to preference. Keep chilled until assembly.

If desired, whisk the sour cream with a pinch of salt and pepper to brighten the flavor. Transfer to a small bowl for dolloping or put in a squeeze bottle for controlled dots/lines.

Garnish the assembled nachos with extra cilantro, pickled jalapeños, and lime wedges. Serve immediately so chips remain crisp.