Nachos Recipe

Prep tortillas

Stack 3-4 tortillas and cut each into 6 wedges (triangle chips). Repeat with remaining tortillas so you have about 72 chips.

Heat oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 to 1.5 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately.

Fry chips

Working in batches so you don’t overcrowd the pan, fry tortilla wedges for 45–75 seconds, flipping once, until they are crisp and lightly golden at the edges. Use a slotted spoon to transfer fried chips to a paper towel–lined baking sheet.

Season chips

While still warm, sprinkle chips evenly with 1 tsp salt. Let cool slightly; they will crisp further as they cool.

Make roux

Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. When foaming subsides, add 2 tbsp flour and whisk constantly for 1–1.5 minutes to cook the flour but not brown it.

Add milk

Slowly pour in 1 cup whole milk while whisking to prevent lumps. Continue to cook, whisking frequently, until mixture thickens and coats the back of a spoon, about 3–4 minutes.

Melt cheeses

Reduce heat to low. Gradually stir in the grated cheddar and Monterey Jack, about a handful at a time, stirring until smooth before adding more so the sauce stays creamy and doesn’t separate.

Season dip

Stir in 2 tbsp diced pickled jalapeños (if using), 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp hot sauce if you want extra heat. Taste and adjust seasoning. Keep the dip warm over the lowest heat, stirring occasionally to prevent skinning.

Arrange a large shallow platter or ovenproof serving dish. Pile a layer of fresh fried chips then spoon warm cheese dip over the top, or transfer the cheese dip to a small warmed bowl and serve alongside the chips for dipping.

Scatter optional toppings: sprinkle diced tomatoes, sliced green onions and chopped cilantro over the nachos. Add dollops of sour cream and guacamole on the side or atop the nachos as desired.

Serve immediately while chips are crisp and cheese dip is warm. Leftover cheese can be gently reheated over low heat with a splash of milk to loosen.