Nachos Recipe

Preheat the oven to 375°F (190°C). If using a sheet pan, line with parchment or foil for easy cleanup. Spread the tortilla chips in an even single layer on a large oven-safe platter or rimmed baking sheet. If you prefer extra-crisp chips, lightly toss chips with 1 tablespoon vegetable oil before arranging.

Make cheese sauce

In a small saucepan over medium heat, melt 1 tablespoon butter. Stir in 1 teaspoon flour and cook 30 seconds, whisking to form a roux. Gradually whisk in 1 cup milk and bring to a gentle simmer, whisking constantly until slightly thickened (about 2–3 minutes). Reduce heat to low and stir in 2 ounces softened cream cheese until smooth. Remove from heat and stir in 1 cup shredded cheddar and 1 cup Monterey Jack (reserve about 1/2 cup of shredded cheese for topping). Stir until fully melted and smooth. Season with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/4 teaspoon ground cumin. Keep warm; if it thickens too much, thin with 1–2 tablespoons milk.

Alternatively, skip the sauce and layer shredded cheeses directly over chips—place half the cheese, add chips, then remaining cheese for even melt.

If using cooked seasoned ground beef/turkey, heat the meat in a skillet over medium until warmed through; stir in 1 tablespoon taco seasoning and 2–3 tablespoons water, simmer 1–2 minutes until saucy but not watery.

Spoon the warm cheese sauce evenly over the spread chips, focusing on creating pockets of gooey cheese but avoiding saturating the chips. Sprinkle the reserved 1/2 cup shredded cheese over the top for extra browning.

Scatter the warmed seasoned meat (if using), diced tomatoes, sliced jalapeño, sliced black olives, and diced red onion evenly over the chips and cheese.

Place the tray in the preheated oven and bake 6–8 minutes, until cheese is bubbling and edges of chips are slightly toasted. For a browned top, switch to broil for 30–60 seconds—watch carefully to avoid burning.

Remove nachos from the oven. Dollop sour cream, spoon guacamole and salsa in small mounds across the tray. Sprinkle chopped cilantro and sliced scallions over the top. Add pickled jalapeños if using, and squeeze lime wedges over to taste.

Season lightly with remaining kosher salt and black pepper if desired. Serve immediately so chips remain crisp.

Serve nachos directly from the baking sheet or transfer to a large platter. Provide extra salsa, guacamole and lime wedges on the side. Leftovers: store components separately (chips will soften if dressed) and reheat cheese/meat before assembling.