Nachos Recipe

Preheat oven to 375°F (190°C). Spread half of the tortilla chips in an even single layer on a large rimmed baking sheet or in an ovenproof platter.

Sprinkle half of the shredded cheddar and Monterey Jack evenly over the chips.

Make a roux

In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute until bubbling and slightly golden (do not brown).

Slowly whisk in milk and half-and-half until smooth. Continue to cook, whisking frequently, until the mixture thickens slightly, about 3–4 minutes.

Reduce heat to low. Add chopped American cheese and shredded cheddar in batches, stirring until fully melted and smooth. Stir in cumin, garlic powder, salt, black pepper, and diced green chilies if using. Keep queso warm on the lowest heat or transfer to a small insulated container.

If the queso thickens too much, thin with 1–2 tablespoons of milk to reach a pourable consistency.

Spoon or drizzle about half of the warm queso over the cheese-layered chips on the baking sheet.

Top with remaining chips and then pour the remaining shredded cheeses evenly across the top layer.

Drizzle remaining queso over the top cheese where desired.

Bake in the preheated oven until cheese is melted and bubbly, 6–10 minutes. For browned spots, place under broiler 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 1–2 minutes.

While the nachos bake, combine corn, black beans, diced red bell pepper, red onion, cilantro, lime juice, olive oil, cumin, salt, and pepper in a medium bowl. Stir to combine and taste; adjust salt or lime as needed.

If using frozen corn, sauté quickly in a small skillet over medium heat with a teaspoon of oil for 3–4 minutes to bring out sweetness before mixing (optional). Let cool slightly.

When nachos come out of the oven, evenly scatter the corn & black bean salsa across the top.

Add dollops of pico de gallo and sour cream across the nachos. Alternatively, serve sour cream and salsa on the side for guests to add as desired.

Sprinkle shredded lettuce over the nachos, then arrange fresh jalapeño slices on top for heat. Garnish with cilantro leaves and pickled jalapeños if using.

Serve immediately with extra salsa and sour cream on the side.