3 Layer Queso Nachos Recipe

Stack tortillas and cut each into 6 wedges (triangles). Pat dry with a paper towel if slightly damp.

In a large heavy skillet or deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by placing one tortilla wedge — it should sizzle and become crisp within 20–30 seconds.

Fry the tortilla wedges in batches, about 6–8 wedges at a time, turning with tongs until golden and crisp, about 1 to 1½ minutes per batch. Avoid overcrowding to keep them crisp.

Use a slotted spoon to transfer chips to a paper towel–lined tray. While still warm, sprinkle with kosher salt. Let cool to room temperature; chips will crisp further as they cool.

Rinse the dried pinto beans and pick over to remove debris. Place beans in a bowl, cover with water by about 2 inches, and soak for at least 4 hours or overnight. (Quick option: cover with water, bring to a boil 2 minutes, remove from heat and let soak 1 hour.) Drain and rinse beans before cooking.

In a heavy pot or Dutch oven, heat 1 tbsp vegetable oil over medium heat. Roughly chop the onion and mince 2 of the garlic cloves; sauté until translucent, about 5 minutes.

Add the drained beans, 6 cups fresh water, bay leaf, ground cumin, and a pinch of salt and pepper. Bring to a simmer, then reduce heat to low and cover partially. Cook gently until beans are tender and mostly broken down, about 1½ to 2 hours. Stir occasionally and add water 1/2 cup at a time if they begin to stick.

When beans are tender, remove bay leaf. Using a potato masher or the back of a spoon, mash about one-third of the beans in the pot to create a creamy texture while leaving some whole for body.

Mince the remaining 2 garlic cloves and stir into the beans along with 1 tbsp fresh lime juice. Taste and season with 1½ tsp salt and ½ tsp black pepper, adjusting as needed. Keep warm until assembly.

Grate the cheeses and have them at room temperature so they melt smoothly. Cube the cream cheese so it disperses evenly.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook 1–2 minutes, stirring, until lightly bubbling and pale (don't brown).

Gradually whisk in the whole milk and half-and-half until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3–4 minutes.

Reduce heat to low. Add the shredded white American (or Monterey Jack), pepper jack, and cream cheese a handful at a time, stirring constantly until fully melted and smooth.

Stir in anchovy paste (if using), ground white pepper, and ½ tsp kosher salt. Taste and adjust seasoning. If the queso is too thick, add up to 2 tablespoons warm milk to reach desired pourable consistency. Keep warm over very low heat, stirring occasionally so it doesn't skin over.

Preheat a skillet over medium-high heat (no oil). Roast tomatillos and serrano chilies, turning occasionally, until charred and softened, about 6–8 minutes. Allow to cool slightly.

In a blender, combine charred tomatillos, roasted serranos (stemmed, seeds kept or removed per heat preference), cilantro, 1 garlic clove, 2 tbsp lime juice, 1 tsp olive oil, and ¾ tsp salt. Add 1–2 tbsp water to help blend. Puree until smooth. Taste and adjust salt or lime juice as desired. Chill until ready to assemble.

Preheat oven to 350°F (175°C). On an oven-safe serving platter or sheet pan, arrange a single even layer of tortilla chips.

Spoon a generous layer of the slow-cooked beans over the chips, focusing on the center so each bite gets beans. Avoid drenching chips to keep some crunch.

Ladle warm queso blanco over the beans and chips, creating a second layer of cheese coverage. Use enough queso so it intersperses through the chips but doesn't completely drown them — about 1 to 1¼ cups.

Add another light layer of chips on top (optional) to create the three-layer effect: chips -> beans -> cheese -> chips. Repeat by dolloping more beans and finishing with remaining queso so the top is saucy and melty.

Place the assembled nachos in the oven 5–7 minutes just to warm through and settle the layers. Remove.

Drizzle tangy green sauce over the top in a thin stream. Scatter pickled jalapeños, crumbled cotija, chopped cilantro, and sliced green onions. Serve immediately with lime wedges on the side.