Cheese Nachos (gf) Recipe

Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or use a large ovenproof platter.

If you prefer extra-crisp chips, toss the corn tortilla chips lightly with 1 tablespoon neutral oil in a bowl so they are evenly coated, then spread them in an even layer on the prepared baking sheet. Otherwise, place chips directly on the sheet in a single even layer.

Bake the chips for 4–6 minutes to warm and crisp them slightly. Remove from oven and keep the oven on. This prevents soggy nachos once cheese is added.

Make cheese sauce (nacho cheese)

In a small saucepan over medium-low heat, melt 1 tablespoon unsalted butter until foaming. Whisk in 1 teaspoon gluten-free all-purpose flour and cook for 30 seconds to 1 minute to remove the raw flour taste.

Slowly whisk in 1/2 cup whole milk, whisking constantly until the mixture is smooth and slightly thickened, about 1–2 minutes. Keep heat low to avoid scorching.

Add 2 ounces softened cream cheese to the milk mixture and whisk until fully incorporated and smooth.

Reduce heat to very low and add the grated cheddar (1.5 cups) and monterey jack (1 cup) in two additions, stirring after each addition until melted and smooth. Do not boil; keep the sauce warm over the lowest heat.

Stir in ground cumin (1/4 tsp), smoked paprika (1/4 tsp), ground black pepper (1/4 tsp) and kosher salt (1/2 tsp). Taste and adjust seasoning if needed. If sauce is too thick, add up to 1–2 tablespoons more milk to reach a pourable but clingy consistency.

If you prefer a chunkier cheese distribution rather than a saucy pour, reserve 1/2 cup of each grated cheese to sprinkle on chips and skip melting all cheese into the sauce; instead melt half into the sauce and use remaining shredded cheese on top.

Keep the cheese sauce warm on the lowest heat setting while you assemble the nachos. Stir occasionally so it doesn’t skin over.

Arrange the warmed chips back on the baking sheet in a single even layer, overlapping slightly but avoiding a single thick mound.

Drizzle or spoon the warm cheese sauce evenly over the chips, focusing on areas that need more coverage. If using reserved shredded cheese, scatter it evenly over the chips now.

Scatter black beans (1/2 cup), diced tomato (1/2 cup), and finely diced red onion (2 tbsp) evenly over the sauced chips. Add sliced fresh jalapeño and pickled jalapeños now if using.

Return the nachos to the oven and bake for 4–6 minutes at 375°F (190°C), just until any additional shredded cheese melts and toppings warm through. Watch closely to avoid burning the chips.

Remove the nachos from the oven. Immediately sprinkle chopped fresh cilantro (2 tbsp) over the top.

Serve the nachos hot with lime wedges, salsa (1/2 cup) and sour cream (1/4 cup) on the side for guests to add as desired.

Leftovers: store cooled leftover components separately (sauce in an airtight container, chips separately) for best texture. Reheat sauce gently and reassemble just before serving.