Nachos Recipe
White or yellow queso, sour cream, shredded cheddar, lettuce, diced tomato, diced onion and jalapenos. We promise you won’t run out of toppings and be left with a plate of chips!
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Ingredients
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Chips & Base
Queso & Cheese
Toppings
Optional Garnishes & Add-ins
Method
Prep
Prepare vegetables
Shred the lettuce, dice the tomato into small 1/4-inch pieces (yielding ~1 cup), finely dice the onion, and slice the pickled jalapeños if not pre-sliced. Chop cilantro and cut lime into wedges. Set sour cream in a small bowl for easy dolloping.
Queso & Cheese
Warm the queso
If using store-bought queso, transfer 2 cups to a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until smooth and warm (about 1-2 minutes total). If using stovetop, warm over low heat in a small saucepan, stirring frequently until smooth and warm (about 4-6 minutes). Keep warm.
Layer shredded cheddar
Reserve about 1/4 cup shredded cheddar for finishing. Sprinkle 1 3/4 cups shredded cheddar evenly over the chips after you add queso (see assembly).
Assemble & Melt
Arrange 12 cups of tortilla chips in an even layer on an ovenproof platter or baking sheet lined with foil. Pour the warm queso evenly across the chips, trying to cover the center and reach outward so chips are well coated. Immediately sprinkle the 1 3/4 cups shredded cheddar over the chips and queso.
Broil or bake briefly to melt cheddar: place the tray 6–8 inches from the oven broiler and broil 1-2 minutes, watching closely to avoid burning, until cheddar is melted and bubbly. Alternatively, bake at 375°F (190°C) for 4-6 minutes until melted.
Toppings & Finish
Remove nachos from oven. Dollop 1 cup sour cream in small spoonfuls across the nachos or drizzle using a squeeze bottle if desired.
Scatter the shredded lettuce evenly over the melted cheese so it keeps a slight crunch.
Evenly distribute the diced tomato and diced onion over the nachos.
Add the pickled jalapeño slices where desired for heat.
Sprinkle reserved 1/4 cup shredded cheddar in a few spots for extra melted pockets, then garnish with chopped cilantro and a light squeeze of lime over the top. Offer lime wedges and hot sauce on the side.
Serve
Serve immediately while queso and cheese are hot and chips remain crisp. Provide extra bowls of sour cream, jalapeños, and hot sauce for guests to add more toppings as they like.