Cheese Nachos Recipe

Name: Mexican Margaritas Bar & Grills Cheese Nachos Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips; 1 cup canned black beans, rinsed and drained; 0.25 cup pickled jalapeños, sliced; 0.75 cup diced tomatoes; 0.5 cup sliced green onions; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 1.5 cups sharp cheddar, freshly grated; 0.5 cup monterey jack, freshly grated; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cup sour cream; 0.25 cup fresh cilantro, chopped; 1 whole avocado, diced; 2 whole lime wedges

Inspired by Mexican Margaritas Bar & Grill

Time25m

Serves4

Make Cheese Nachos Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Nacho Base

8 cups tortilla chips

1 cup canned black beans, rinsed and drained

1/4 cup pickled jalapeños, sliced

3/4 cup Diced Tomatoes

1/2 cup sliced green onions

Cheese Sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup whole milk

1 1/2 cups sharp cheddar, freshly grated

1/2 cup monterey jack, freshly grated

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Optional Toppings

1/2 cup Sour cream

1/4 cup Fresh cilantro, chopped

1 whole avocado, diced

2 whole Lime wedges

Method

Nacho Base

Arrange chips

Preheat the oven to 375°F (190°C). Spread 8 cups of tortilla chips in an even layer on a large rimmed baking sheet or ovenproof dish, leaving small gaps so cheese sauce can reach chips beneath.

Scatter 1 cup rinsed and drained black beans evenly over the chips. Distribute 3/4 cup diced tomatoes and 1/4 cup sliced pickled jalapeños across the top. Reserve sliced green onions for finishing so they stay bright; sprinkle 1/4 cup now and save the rest.

Cheese Sauce

Make roux

In a medium saucepan over medium heat melt 2 tbs unsalted butter. Once foaming, add 2 tbs all-purpose flour and whisk continuously for 60–90 seconds until the mixture is bubbly and slightly golden (this cooks out the raw flour taste).

Add milk

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

Finish cheese sauce

Lower heat to low. Remove the saucepan from direct heat and whisk in 1.5 cups freshly grated sharp cheddar and 0.5 cup monterey jack in two additions, whisking until smooth before adding more. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. If sauce is too thick, whisk in up to 1–2 tbs more milk to reach a pourable but clingy texture.

Apply sauce

Ladle the warm cheese sauce over the arranged chips in an even layer, concentrating on covering as many chips as possible so every bite has cheese. Reserve a small amount of sauce if you like for reheating and drizzling later.

Place the baking sheet with sauced chips in the preheated oven and bake 6–8 minutes just to warm through and set the cheese slightly (do not overbake — the sauce should remain smooth and glossy).

Finish & Serve

Remove nachos from the oven. Immediately sprinkle the remaining 1/4 cup sliced green onions over the top and add any additional optional toppings: dollop 1/2 cup sour cream, scatter 1/4 cup chopped cilantro, add diced avocado, and serve lime wedges at the side for squeezing.

Serve hot on the baking sheet or transfer to a large platter. Encourage guests to eat shortly after serving so chips remain crisp. Leftover cheese sauce can be reheated gently over low heat with a splash of milk.