Loaded Nachos Recipe

Preheat and arrange

Preheat the oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread 12 cups of sturdy corn tortilla chips in an even single layer, leaving small gaps for toppings so chips stay crisp.

Cook sausage

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 12 oz bulk pork sausage, breaking it up with a spatula. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Cook 6–8 minutes until browned and cooked through, stirring occasionally to create small crumbles. Transfer sausage to a paper towel–lined plate to drain excess fat.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour and cook 1–2 minutes, whisking constantly, until the mixture is bubbly and slightly golden (this cooks out the raw flour taste).

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup half-and-half, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer; reduce heat to low.

Finish queso

Turn heat to low and whisk in 4 oz shredded white cheddar, 4 oz shredded monterey jack, and 2 oz softened cream cheese in small additions, stirring until smooth and fully melted. Stir in 1 cup drained diced tomatoes with green chiles, 2 tablespoons sriracha, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Taste and adjust sriracha or salt as desired. Keep queso warm on lowest heat, stirring occasionally so it stays pourable.

Layer chips and cheeses

Scatter half of the cooked sausage evenly over the chips, then sprinkle half of the additional shredded monterey jack (4 oz) and cheddar (4 oz) over the chips. Add remaining chips in a small second layer if desired and top with remaining sausage and shredded cheeses to create an even cheese-to-chip ratio.

Melt in oven

Place the baking sheet or oven-safe platter in the preheated 375°F oven for 5–7 minutes, or until the shredded cheeses are melted and bubbling. Watch closely to avoid burning chips.

Drizzle queso and add toppings

Remove the nachos from the oven. Immediately spoon or drizzle the warm sriracha queso evenly over the melted cheese and sausage. Dollop 1 cup guacamole and 1/2 cup sour cream in a few spots across the tray. Scatter 1 cup pico de gallo and 1/2 cup pickled jalapeño slices evenly. Sprinkle 2 tablespoons chopped fresh cilantro over the top.

Serve

Serve the loaded nachos hot with lime wedges (4) on the side for squeezing. Provide extra salsa, hot sauce or sour cream if desired. Leftovers: store components separately (chips will soften) and reheat queso and sausage to reassemble.