Serious Nachos Recipe

Make the 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 raw flour smell cooks off but the roux does not brown.

Add milk

Slowly whisk in 1.5 cups whole milk, bringing the mixture to a gentle simmer while whisking to remove lumps. Cook until slightly thickened, about 3–4 minutes.

Finish the queso

Reduce heat to low. Stir in 1 cup finely grated Monterey Jack and 2 ounces softened cream cheese a handful at a time, stirring until smooth and melted. Season with 1/2 teaspoon salt, 1/4 teaspoon white pepper and 1/8 teaspoon cayenne (if using). Keep warm over lowest heat, stirring occasionally. If sauce gets too thick, thin with up to 2 tablespoons milk.

Combine 2 cups diced tomatoes, 1/2 cup finely diced onion, 1/4 cup chopped cilantro, and 1 minced jalapeño in a medium bowl. Add 2 tablespoons fresh lime juice and 3/4 teaspoon salt. Stir, taste, and adjust seasoning. Let rest 10–15 minutes at room temperature so flavors meld.

In a bowl, mash the flesh of 3 avocados with a fork leaving some chunks. Add 1.5 tablespoons lime juice, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons finely diced red onion and 1 tablespoon chopped cilantro. Stir gently, taste and adjust lime or salt. Keep covered under plastic wrap (pressed to surface) until ready to serve to minimize browning.

If you want a tangy spicy sour cream, stir 1 teaspoon hot sauce into 1 cup sour cream. Otherwise, leave sour cream plain. Transfer to a piping bag or small squeeze bottle for easy application. Roughly chop cilantro for garnish.

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet or oven-proof platter with parchment (optional). Spread 8 cups of tortilla chips in an even single layer but slightly overlapping so they form a base with few gaps.

Scatter 2 cups shredded cheddar and 1 cup shredded Monterey Jack evenly over the chips. Crumble 1/2 cup queso blanco or queso fresco on top and add pickled jalapeños if using.

Bake in the preheated oven 6–8 minutes, until cheeses are fully melted and bubbling. Meanwhile keep the queso blanco sauce warm on the lowest stove setting and give it a stir.

Remove nachos from oven. Drizzle warm queso blanco sauce over the hot nachos (use as much as desired—about 1/2 to 3/4 cup). Dollop or pipe guacamole (about 1/2–3/4 cup), spoon pico de gallo (about 3/4 cup), and add dollops of sour cream (about 1/2 cup) across the surface so each serving gets some of each topping.

Garnish with remaining crumbled queso, chopped cilantro, and lime wedges. Serve immediately while hot and melty.