Fiesta Stadium Nachos (gf) Recipe
Tortilla chips smothered in nacho cheese sauce and topped with tomatoes, onions, jalapeños, and olives. Served with house salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with FIESTA STADIUM NACHOS (GF)
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips & Toppings
Nacho Cheese Sauce (makes ~2 1/2 cups)
House Salsa
Method
Chips & Toppings
Prepare chips and toppings
Spread 8 cups of gluten-free corn tortilla chips in an even layer on a large oven-safe platter or baking sheet with a shallow rim. Scatter diced roma tomatoes, diced red onion, sliced pickled jalapeños, and sliced black olives evenly over the chips. Reserve chopped cilantro and lime wedges for finishing and serving.
Nacho Cheese Sauce (makes ~2 1/2 cups)
Make a roux
In a medium saucepan over medium heat, melt 3 tablespoons butter. Once melted and foaming, add 3 tablespoons gluten-free flour blend (or cornstarch). Whisk constantly for 1 to 1 1/2 minutes until the mixture is bubbly and lightly golden (if using cornstarch, whisk only 30–45 seconds).
Slowly whisk in 2 cups whole milk, a little at a time, to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–4 minutes.
Reduce heat to low. Add 2 ounces softened cream cheese and whisk until incorporated and smooth.
Gradually add 2 cups grated sharp cheddar and 1 cup grated Monterey Jack, a handful at a time, stirring constantly and allowing each addition to melt before adding more. Keep the sauce on low heat to prevent graininess—do not boil.
Stir in 2 tablespoons drained diced mild green chiles, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon mustard powder, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon hot sauce if using. Taste and adjust seasoning. Keep warm until ready to pour (use very low heat or a double boiler to avoid separation).
Pour the warm cheese sauce evenly over the prepared chips and toppings, using a spoon to reach edges and ensure most chips are coated.
If you prefer the cheese slightly baked into the chips, place the nachos under a broiler for 1–2 minutes just until cheese begins to bubble. Watch closely to prevent burning.
House Salsa
Make salsa
In a small bowl combine 1 cup finely diced ripe tomatoes, 1/4 cup finely diced white onion, 2 tablespoons chopped fresh cilantro, 1 seeded and finely minced jalapeño, 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir to combine and let rest 10–15 minutes at room temperature to meld flavors. Taste and adjust salt or lime as needed.
Serve the salsa in a bowl alongside the nachos. Garnish the nachos with reserved chopped cilantro and optional lime wedges for squeezing over before eating.