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Ingredients
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Tortilla chips & assembly
Cheese & sauce
Optional protein (choose one)
Method
Tortilla chips & assembly
Arrange chips
Preheat the oven to 350°F (175°C). On a large rimmed baking sheet or oven-safe platter, spread the 1 lb tortilla chips in an even single layer, leaving small gaps so melted cheese can coat chips without pooling excessively.
After melting and preparing the cheese sauce (see Cheese & sauce section), drizzle or spoon the sauce evenly over the chips. Reserve a handful of shredded cheese to sprinkle on top for extra texture.
If using optional cooked protein, scatter it evenly over the chips before adding cheese sauce so the protein warms and integrates with the cheese.
Sprinkle the remaining shredded cheddar/Monterey Jack blend over the sauced chips and return to the oven for 4–6 minutes, or until the top cheese is bubbly and beginning to brown in spots.
Remove from oven. Scatter diced tomato, pickled jalapeños, chopped cilantro and sliced green onions evenly over the hot nachos. Dollop sour cream in spoonfuls across the tray or serve sour cream on the side for dipping.
Cheese & sauce
Make a smooth cheese sauce (nacho cheese)
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter until foamy. Add 2 tbsp all-purpose flour and whisk continuously for 1–1.5 minutes to form a roux; do not let it brown.
Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Continue whisking until it thickens slightly, about 2–3 minutes.
Lower heat to low and add 2 oz softened cream cheese. Whisk until smooth and fully incorporated.
Gradually stir in 2 cups shredded cheddar and 1 cup shredded Monterey Jack, a handful at a time, stirring until melted and smooth before adding more. Keep the sauce on low heat; do not boil once cheese is added or it may separate.
Season the sauce with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/8 tsp cayenne pepper. Taste and adjust seasoning to preference. If sauce seems too thick, whisk in up to 2 tbsp more milk to reach a pourable, sauce-like consistency suitable for drizzling.
Optional protein (choose one)
If using cooked ground beef or chorizo: heat a skillet over medium heat, add the 1/2 lb cooked seasoned meat just to warm (1–2 minutes) and break into small pieces with a spatula. Drain any excess fat, then distribute evenly over the chips before adding cheese sauce.
If using cooked shredded chicken: toss 1/2 lb shredded chicken with a pinch of salt, 1/4 tsp ground cumin and 1/8 tsp smoked paprika, then warm in a skillet for 1–2 minutes. Scatter evenly over chips before adding cheese sauce.