Ballpark Nachos Recipe
CORN CHIPS & CHEESY SAUCE
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Ingredients
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Base
Cheesy Sauce
Toppings & Garnish
Method
Base
- 1
Arrange chips and add proteins
Preheat oven to 350°F (175°C). On a large ovenproof platter or sheet pan, spread 8 cups of thick tortilla chips in an even single-layer base, leaving small gaps so sauce can seep through. If using cooked seasoned ground beef and/or black beans, scatter them evenly over the chips so they’re distributed across the platter.
Cheesy Sauce
- 2
Make a roux
In a medium saucepan set over medium heat, melt 2 tablespoons unsalted butter. When foaming subsides, add 2 tablespoons flour and whisk constantly for 1 to 1½ minutes until the raw flour smell cooks out but the roux does not brown.
- 3
Add dairy
Slowly whisk in 1 cup whole milk and ½ cup half-and-half (or cream) a little at a time to prevent lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 3–4 minutes).
- 4
Finish cheese sauce
Lower heat to low. Add 2 ounces softened cream cheese and whisk until smooth. Gradually add 2 cups grated sharp cheddar and ½ cup grated Monterey Jack, stirring constantly until fully melted and silky. Remove from heat and stir in 1 teaspoon lime juice, ¼ teaspoon cayenne pepper, ¼ teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Taste and adjust seasoning—add a pinch more salt or cayenne if you’d like more heat.
- 5
Keep sauce warm
Keep the cheese sauce warm over the lowest heat or transfer to a small slow-cooker on warm, or place the saucepan in a larger warm water bath. Stir occasionally to maintain smooth texture.
- 6
Combine with chips
Ladle the hot cheese sauce evenly over the arranged chips and toppings, pouring in ribbons so it soaks into the gaps. Aim for coverage that coats many chips but leaves some edges crisp. If you prefer extra saucy nachos, reserve a little sauce to drizzle after baking.
- 7
Toppings & Garnish
- 8
Add fresh toppings
Immediately after saucing (or after the brief oven step), sprinkle ½ cup diced tomatoes, ¼ cup sliced pickled jalapeños, ¼ cup diced red onion, 2 tablespoons sliced green onions, and 2 tablespoons chopped cilantro evenly over the nachos.
- 9
Finish and serve
Dot with ½ cup sour cream (use a spoon to create small dollops), and add pickled sport peppers or extra jalapeños if desired. Serve the Ballpark Nachos hot with extra cheese sauce on the side, napkins, and plates for sharing.