Cheese Nachos Recipe
Make Cheese Nachos Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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From The Kitchen - Base & Chips
From The Kitchen - Cheese & Dairy
From The Kitchen - Toppings (optional but recommended)
From The Kitchen - Seasoning & Garnish
Method
From The Kitchen - Base & Chips
- 1
Preheat and prepare chips (oven method)
Preheat oven to 375°F (190°C). If your tortilla chips are store-bought and you want extra crispness, toss chips lightly with 1 tablespoon vegetable oil and 1/4 tsp coarse salt in a large bowl. Spread chips in an even single layer on a rimmed baking sheet or an oven-safe platter. Toast in the oven 4–6 minutes until slightly golden and warm. Remove and set oven to 425°F (220°C) for melting cheese. If you prefer to skip crisping, spread chips on a baking sheet now and proceed to cheese step.
From The Kitchen - Cheese & Dairy
- 2
Assemble cheeses
While the oven heats to 425°F (220°C), combine the grated sharp cheddar and Monterey Jack in a bowl. If using cream cheese, soften it and mix into the grated cheeses so it becomes evenly distributed and creates a creamier melt.
- 3
Layer chips and cheese
Arrange half of the toasted chips on a large oven-safe platter or baking sheet in an even layer. Sprinkle half of the cheese mixture across the chips, concentrating slightly toward the center. Add the remaining chips in another layer and top with the remaining cheese to ensure even coverage and melt.
- 4
Bake to melt
Place the assembled chips and cheese in the preheated 425°F (220°C) oven. Bake 5–8 minutes, watching closely, until the cheese is fully melted and bubbling but not browned. For a slightly browned top, switch to broil for 30–60 seconds—watch carefully to avoid burning.
From The Kitchen - Toppings (optional but recommended)
- 5
Prepare toppings
While cheese is melting, prep the toppings: dice tomatoes, slice jalapeños (drain if from jar), thinly slice green onions, chop cilantro, and portion sour cream and guacamole. If you like, mix the sour cream with a squeeze of lime (about 1/2 lime) and a pinch of salt for a tangy drizzle.
- 6
When the cheese has melted, remove the tray from the oven. Immediately scatter the sliced jalapeños, diced tomatoes, and green onions over the melted cheese so they stick and warm slightly. Dollop sour cream and guacamole in small spoonfuls across the nachos or serve on the side.
From The Kitchen - Seasoning & Garnish
- 7
Finish with small sprinkles of cumin, smoked paprika, and freshly ground black pepper over the hot cheese for an extra flavor layer. Sprinkle chopped cilantro and squeeze lime wedges over portions just before eating for brightness.
- 8
Serve immediately while the cheese is hot and gooey. Provide extra lime wedges, hot sauce, or salsa at the table as desired.