Nachos Recipe

Heat vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer for accuracy.

Stack 3–4 corn tortillas and cut into 6 wedges (like a pizza). Repeat with remaining tortillas.

Fry tortilla wedges in batches (do not overcrowd) for 1–2 minutes, turning once, until golden and crisp.

Using a slotted spoon, transfer chips to a paper towel–lined tray and immediately sprinkle with 1 tsp kosher salt. Let cool.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter until foaming but not browned.

Whisk in 2 tbs flour and cook for 1 minute to form a roux, stirring constantly to remove raw flour taste.

Gradually whisk in 1.5 cups whole milk until smooth. Continue to cook, whisking, until the mixture thickens and coats the back of a spoon (about 3–4 minutes).

Reduce heat to low. Add 2 oz cream cheese and stir until melted and smooth.

Remove saucepan from heat and add shredded cheeses (1 cup cheddar + 1 cup Monterey Jack) in small handfuls, stirring until fully melted and smooth. If sauce is too thick, return to very low heat and stir in up to 2 tbs additional milk.

Season queso with 0.5 tsp ground cumin, 0.25 tsp black pepper, 0.5 tsp salt, and 1 tsp minced pickled jalapeño (if using). Keep warm over the lowest heat or in a double boiler.

In a medium bowl combine 2 cups diced tomatoes, 0.5 cup diced white onion, 0.25 cup chopped cilantro and 1 minced jalapeño.

Add 2 tbs fresh lime juice, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Stir to combine.

Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Preheat oven to 200°F (93°C) if you want to keep assembled nachos warm.

On a large oven-safe platter or rimmed baking sheet, arrange a single even layer of house-made tortilla chips.

Drizzle or spoon a generous amount of warm queso over chips, leaving some chips uncovered for variety. Add another layer of chips and repeat with more queso if serving a larger portion.

Spoon pico de gallo over the top in dollops, distributing evenly.

Dot sour cream over the nachos or pipe it using a squeeze bottle for neatness.

Sprinkle sliced scallions, pickled jalapeños, and crumbled cotija cheese over the finished nachos.

If desired, place assembled nachos in the oven at 200°F for 5–7 minutes to warm through, then serve immediately.