El Jefe Nachos Recipe
Homemade chips smothered in our famous queso, topped with black beans, cilantro, queso fresco, fresh pico de gallo and guacamole! Add chicken, chorizo for 1 or steak for 3
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips
Queso
Toppings
Protein (optional)
Method
Chips Preparation
- 1
Cut the Tortillas
Cut each corn tortilla into wedges, about 6 pieces per tortilla.
- 2
Heat the Oil
In a deep skillet, heat the vegetable oil over medium-high heat until hot.
- 3
Fry the Chips
Carefully add the tortilla wedges in batches to the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Sprinkle with salt while still hot.
Queso Preparation
- 4
Melt the Cheeses
In a saucepan over medium heat, combine the Velveeta cheese, cream cheese, diced green chilies, and milk. Stir continuously until melted and smooth.
- 5
Season the Queso
Add cumin and salt to taste, stirring until well incorporated. Keep warm over low heat.
Assembly
- 6
Layer the Chips
On a large serving platter, layer the homemade chips as the base.
- 7
Add Queso
Pour a generous amount of warm queso over the chips, ensuring they are well covered.
- 8
Top with Beans and Toppings
Sprinkle black beans over the queso, followed by fresh cilantro, crumbled queso fresco, pico de gallo, and guacamole.
- 9
Add Protein (if desired)
If using, add shredded chicken, crumbled chorizo, or sliced steak on top of the nachos.