Nachos Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (triangles). Pat wedges dry with paper towels to remove surface moisture so they fry crisp.

Heat oil

Pour vegetable oil into a heavy pot or deep skillet to a depth of about 1/2 inch (enough to partially submerge chips). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles and browns in about 30 seconds.

Fry chips

Working in small batches (about 12–15 wedges at a time), carefully add tortilla wedges in a single layer. Fry, stirring occasionally with tongs, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer chips to a paper towel–lined baking sheet.

Season chips

While still hot, sprinkle chips evenly with fine sea salt. Let cool slightly while you make the cheese dip.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Once foaming subsides, add the all-purpose flour and whisk continuously for 1–1.5 minutes until the mixture is bubbly and golden (this cooks the raw flour taste).

Add milk

Gradually whisk in the whole milk, adding a little at a time to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer until it thickens slightly, about 3–4 minutes.

Add cheese and seasonings

Lower heat to low. Remove pan briefly from heat and stir in the grated cheddar and Monterey Jack cheeses in handfuls, stirring until melted and smooth. Stir in pickled jalapeños (if using), ground cumin, smoked paprika, kosher salt, black pepper, and hot sauce (if using). If the sauce is too thick, return to very low heat and whisk in up to 2 tablespoons of additional milk to reach a pourable consistency.

Keep warm

Keep the queso warm over the lowest heat setting or transfer to a small slow cooker or insulated bowl so it stays fluid while assembling the nachos. Stir occasionally to prevent skin forming.

Arrange a single layer of freshly fried tortilla chips on a large oven-safe platter or baking sheet. Spoon or pour the warm cheese dip evenly over the chips, leaving some chips exposed for crispness.

Scatter diced roma tomato, sliced green onion, and chopped cilantro over the cheesy chips. Add dollops of sour cream and guacamole or slices of avocado as desired.

Serve immediately while chips are crisp and cheese is warm. If needed, keep extra queso warm and reheat briefly before serving more.