Nachos Recipe

Prepare vegetables

Seed and finely dice the tomatoes and onion. Remove seeds from the jalapeño if you want milder pico, then finely mince. Chop the cilantro and measure out the lime juice.

In a medium bowl combine the diced tomatoes, diced onion, minced jalapeño, and chopped cilantro. Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir to combine. Taste and adjust seasoning or lime as desired. Let rest at room temperature for at least 10 minutes to meld flavors (can be chilled up to 2 hours).

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted and foamy, add 2 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the raw flour smell is gone and the mixture turns slightly golden (do not brown).

Add dairy

Gradually whisk in 1 cup whole milk and ½ cup half-and-half (or cream), adding a little at a time to avoid lumps. Continue whisking until smooth and starting to thicken, about 3–4 minutes over medium heat.

Finish cheese sauce

Reduce heat to low. Add 1 cup shredded Monterey Jack, ½ cup shredded white cheddar, and 2 tablespoons softened cream cheese to the thickened milk mixture. Stir constantly until cheeses melt and the sauce is smooth. If using, stir in ½ finely diced jalapeño, ¼ teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon hot sauce. Keep sauce warm over very low heat, stirring occasionally. If sauce is too thick, thin with up to 2 tablespoons additional milk.

Preheat oven (optional): For a warm finished platter, preheat oven to 300°F (150°C). Spread 8 cups tortilla chips in an even layer on an ovenproof baking sheet or large platter. If you prefer chips extra crisp, bake the spread for 5 minutes, then remove.

Build nachos: Spoon warm queso blanco evenly over the tortilla chips, leaving some chips exposed so they remain crisp. Dollop or spoon a generous amount of pico de gallo over the chips and queso. Add pickled jalapeños to taste and sprinkle 2 tablespoons chopped cilantro over the top.

Serve: Transfer to table while queso is warm. Serve immediately with lime wedges on the side so people can squeeze fresh lime over their portion.