Lewis Nachos Recipe

Arrange chips

Preheat the oven to 375°F (190°C). Spread 8–12 cups of tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Sprinkle the shredded Monterey Jack and cheddar evenly over the chips, leaving some chips exposed for texture. If using meat, scatter it evenly over the chips.

Place the tray in the preheated oven for 5–7 minutes, until the cheese is melted and bubbly. Remove from oven and keep warm while you finish the queso and garnishes.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1–1.5 minutes until the raw flour scent is gone but the roux hasn't browned.

Add milk

Slowly pour in 1.5 cups milk while whisking to combine. Continue to cook, whisking, until the mixture thickens slightly and coats the back of a spoon, about 3–4 minutes.

Finish queso

Reduce heat to low. Add 2 oz softened cream cheese and whisk until smooth. Gradually add the 8 oz shredded white American cheese, stirring constantly until fully melted and silky. Stir in 1/2 cup diced canned roasted green chiles and 1 tbs minced mild green chile (if using). Season with 1/2 tsp ground cumin, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp lime juice. Keep the queso warm over the lowest heat, stirring occasionally. If the queso gets too thick, stir in 1–2 tbs milk to loosen.

Spoon or gently pour the warm green chile queso over the baked nachos in an even layer or serve it alongside for dipping.

Combine ingredients

In a medium bowl combine 1 cup finely diced roma tomatoes, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, and 1/2 tbs minced jalapeño. Add 1 tbs lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir gently to combine.

Taste and adjust seasoning with more salt or lime as desired. Let sit at room temperature for 10 minutes to allow flavors to meld while queso finishes.

Spoon a few generous spoonfuls of pico over the queso-covered nachos just before serving so it stays bright and fresh.

Make crema

In a small bowl whisk together 1/2 cup sour cream, 2 tsp Mexican crema (or a little milk to thin), 1/2 tsp lime juice and 1/8 tsp salt until smooth. Adjust thinness with a teaspoon of water or milk if you prefer a drizzle consistency.

Garnish

Drizzle crema over the assembled nachos in a thin zigzag. Scatter thinly sliced jalapeño rounds and 2 tbs cilantro leaves over the top. If serving with extra green chile queso, keep additional queso warm in a small pot or serving bowl and place on the table.

Serve immediately while chips are crisp and cheese is warm. Makes 4 appetizer servings.