Hussong's Nachos Recipe

If using store-bought tortilla chips, arrange them on a large oven-safe platter or baking sheet just before assembling. If making homemade chips: cut corn tortillas into quarters, heat 1/2 cup vegetable oil in a heavy skillet to 350°F (medium-high), fry tortillas in batches until crisp and golden (about 1–2 minutes per side), drain on paper towels, lightly salt, and cool slightly. Measure about 8 cups of chips for this recipe.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is bubbly and lightly golden (this cooks off raw flour taste).

Gradually whisk in 1 cup whole milk, starting with a few tablespoons to smooth the roux, then adding the rest. Continue whisking until the mixture thickens and is smooth, about 3–4 minutes.

Reduce heat to low and stir in 1 1/2 cups shredded Mexican cheese blend a handful at a time so it melts evenly. Add 2 tablespoons softened cream cheese to add silkiness. Stir until fully melted.

Season with 1/4 tsp white pepper, 1/4 tsp salt and stir in 2 tablespoons diced green chiles if using. Keep warm over the lowest heat or transfer to a small slow cooker on warm to maintain pourable consistency. If sauce is too thick, whisk in up to 2 tablespoons additional milk.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent.

Add 1 teaspoon minced garlic and 1/4 teaspoon ground cumin; cook 30 seconds until fragrant.

Stir in 1 cup canned refried beans, breaking up with the back of a spoon. Cook until heated through, about 3–4 minutes. If too thick, add 1–2 tablespoons water or broth to reach a scoopable consistency. Finish with 1 tablespoon lime juice and 1/4 teaspoon salt, taste and adjust seasoning.

Combine 1 cup diced roma tomatoes, 1/4 cup finely diced white onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño, 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Toss gently and let rest 10–15 minutes at room temperature for flavors to marry. Refrigerate if making ahead.

To roast/boil tomatillos (recommended for depth): place 6 tomatillos on a baking sheet and broil 6–8 inches from the heat for 6–8 minutes, turning once, until charred in spots. Alternatively, simmer in water 5 minutes. Let cool slightly.

In a blender or food processor, combine roasted tomatillos, 1 ripe avocado, 2 tablespoons cilantro, 1 jalapeño or serrano (adjust to taste), 1 garlic clove and 1 tablespoon lime juice. Pulse until mostly smooth but still slightly chunky. Season with 1/2 teaspoon salt and taste-adjust. Chill until ready to serve.

Preheat oven to 375°F (190°C) if you prefer warm assembled nachos (optional).

On the prepared platter or baking sheet, spread half of the tortilla chips in an even layer. Dollop half of the refried beans over chips in spoonfuls and drizzle about half of the warm cheese sauce over the layer. Sprinkle one-third of the 3/4 cup shredded Mexican cheese blend evenly.

Add the remaining chips in a second even layer. Spoon remaining refried beans across the top layer, pour remaining cheese sauce to coat, and sprinkle remaining shredded cheese.

If warming: place nachos in the preheated oven for 5–7 minutes until cheese melts and toppings are heated. Remove from oven.

Top nachos with 1 cup pico de gallo in spoonfuls, dollops or drizzle of 1/2 cup sour cream (or pipe if desired), and spoonfuls of tomatillo-avocado salsa. Scatter 2 tablespoons pickled jalapeños if using, and garnish with 1 tablespoon chopped cilantro. Serve immediately with lime wedges.