Queso Loaded Nachos Recipe

Cut tortillas into 6–8 wedges each (for 20 tortillas you will have about 120 chips). Pat dry with paper towel.

Heat vegetable oil in a large heavy skillet or Dutch oven to 350°F (175°C) or until a small tortilla scrap sizzles immediately. Fry tortillas in batches, turning occasionally, until golden and crisp, about 60–90 seconds per batch. Drain on paper towels and immediately sprinkle with kosher salt. Set aside to cool.

Option A — Seasoned ground beef

Heat a large skillet over medium-high heat. Add 1 tbs oil if pan is dry, then add ground beef and cook, breaking up with a spoon, until no longer pink, 6–8 minutes. Drain excess fat if necessary. Stir in protein seasoning (chili powder, cumin, smoked paprika, onion powder, oregano, 1/2 tsp salt and 1/2 tsp pepper) and 1/4 cup water. Simmer 2–3 minutes until seasoning is integrated and beef is moist but not soupy. Keep warm.

Option B — Marinated grilled chicken

Combine 2 tbs oil, 1 tbs lime juice and 1 tsp minced garlic with 1/2 tsp of the protein seasoning mix. Toss chicken breasts in the marinade and let sit 15–30 minutes. Grill over medium-high heat or cook in a skillet 6–7 minutes per side until internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Option C — Carne asada steak

Make a quick marinade with 2 tbs oil, 1 tbs lime juice, 1 tsp minced garlic and 1/2 tsp of the protein seasoning. Marinate steak 30 minutes to 2 hours. Grill or sear over high heat 3–4 minutes per side for medium-rare (adjust to preference). Rest 5–10 minutes, then slice thinly against the grain.

In a small saucepan, heat 1 tsp vegetable oil over medium heat. Add the finely chopped onion and cook until translucent, 4–5 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add the drained pinto beans, 1/2 tsp ground cumin and 1/2 cup stock. Using a potato masher or back of a spoon, lightly mash about half the beans to create a creamy texture while leaving some whole beans for body. Simmer gently 8–10 minutes until thickened. Season with 1/2 tsp salt (adjust to taste). Keep warm.

Grate or chop cheeses so they melt evenly. In a medium saucepan over medium-low heat, melt 1 tbs unsalted butter. Whisk in 1 tbs flour and cook 1 minute to form a roux.

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half, stirring constantly to avoid lumps. Cook until mixture thickens slightly, 2–3 minutes.

Reduce heat to low and add shredded white American and Monterey Jack cheeses a handful at a time, stirring until smooth before adding more. Stir in the chopped jalapeño, 2 tbs diced green chiles (if using), 1 tbs chopped cilantro and 1/4 tsp salt. Keep queso warm over very low heat, stirring occasionally. If too thick, thin with up to 2 tbs extra milk or stock.

Preheat oven to 350°F (175°C). On a large rimmed baking sheet or ovenproof platter, arrange a single even layer of house-made tortilla chips.

Evenly distribute half of the slow-cooked beans over the chips, then spoon half of the cooked protein of your choice across the chips. Drizzle or ladle half of the warm Queso Blanco over the chips and protein. Add another layer of chips and repeat with remaining beans, protein and queso for a stacked, loaded nacho platter.

Bake in the preheated oven 6–8 minutes just to warm through and set toppings. Remove from oven.

Finish with dollops of sour cream, diced tomatoes, sliced jalapeños, sliced green onions and fresh cilantro leaves. Serve immediately while queso is warm and chips are crisp.