Truffle Nachos Recipe

Prep chips

Preheat oven to 375°F (190°C). On a large rimmed baking sheet, spread tortilla chips in an even single layer or slightly overlapping but not stacked heavily.

Mince garlic finely. In a small saucepan over low heat, melt 1 tablespoon unsalted butter with the minced garlic until fragrant, about 30 seconds; do not brown. Brush or lightly drizzle the garlic butter over the chips and sprinkle with 1/2 teaspoon kosher salt. Bake the chips 4–6 minutes to warm and crisp; remove and set aside.

Make roux

In a medium saucepan set over medium heat, melt 3 tablespoons unsalted butter. Once melted and foaming, add 3 tablespoons all-purpose flour and whisk continuously for 1 to 1 1/2 minutes until the raw flour taste cooks off and the mixture is pale and bubbling but not browned.

Add dairy

Slowly whisk in 2 cups whole milk until smooth, then add 1/2 cup heavy cream. Increase heat to medium-low and continue whisking until the mixture thickens slightly and begins to steam, 3–5 minutes.

Finish cheese sauce

Reduce heat to low. Add 2 cups grated white cheddar in handfuls, whisking after each addition until fully melted and smooth. Add 2 ounces softened cream cheese and whisk until incorporated. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon grated nutmeg, and 1/4 teaspoon salt. Taste and adjust seasoning.

Truffle flavor

Remove sauce from heat and whisk in 1 teaspoon white truffle oil. Keep the sauce warm over the lowest heat or in a small insulated container; if it thickens too much, whisk in 1–2 tablespoons warm milk to loosen before serving.

Arrange the warmed chips on an ovenproof platter or leave on the baking sheet. Spoon the warm white cheddar truffle sauce evenly over the chips, focusing on coverage but leaving some chips peeking through so they stay crisp.

Using a microplane or very sharp knife, thinly shave or finely slice the 10 grams black truffle directly over the sauced nachos to distribute aroma and flavor. If using preserved truffle, slice thinly and scatter across the platter.

Sprinkle 2 tablespoons thinly sliced fresh chives and 1/4 cup microgreens (if using) across the top. Scatter optional add-ins (pickled jalapeños and/or crumbled bacon) now if desired.

Finish with a light sprinkle of 1/2 teaspoon flaky sea salt and an additional light drizzle (optional) of 1/4 teaspoon white truffle oil for extra aroma.

Serve immediately so chips remain crisp. Provide extra warm cheddar sauce at the table if you like.