Nachos With Cheese Recipe

Preheat and arrange chips

Preheat the oven to 375°F (190°C). Spread 10 cups of tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. If you prefer very crisp chips, bake the chips alone for 3–4 minutes first, then remove and proceed.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted and bubbling (but not browned), add 2 tablespoons all-purpose flour and whisk continuously for 1–1½ minutes to cook the flour and form a roux.

Add milk

Gradually pour in 1 cup whole milk while whisking to combine and prevent lumps. Continue to whisk and bring the mixture to a gentle simmer; it should thicken in 2–3 minutes.

Finish cheese sauce

Lower heat to low. Remove the saucepan from direct heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time until melted and smooth. Return to very low heat if needed—do not boil. Stir in 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon hot sauce (if using). Taste and adjust seasoning.

Pour the warm cheese sauce evenly over the arranged tortilla chips, using a spatula to help distribute. Scatter 1 cup rinsed black beans and sliced jalapeño and 1 cup diced tomatoes evenly over the chips if using. Place the baking sheet in the preheated oven and bake for 5–7 minutes, until the cheese has warmed through and is slightly bubbly.

If you prefer extra browned cheese, switch the oven to broil for 45–60 seconds—watch closely to prevent burning.

Remove nachos from the oven. Dollop 1 cup sour cream over the top or serve on the side. Sprinkle 1 tablespoon sliced green onions, 2 tablespoons chopped cilantro, and 2 tablespoons pickled jalapeños (if using). Serve immediately while hot and crispy.

Leftovers: store components separately in airtight containers for up to 2 days. Reheat cheese sauce gently on the stove with a splash of milk before assembling.