Macho Nachos Recipe

Preheat oven to 375°F (190°C) if you plan to bake the assembled nachos for a short finish. If serving immediately without baking, this step is optional.

If using fresh spinach, roughly chop it. Dice tomatoes and red onion. Slice jalapeños if not pre-sliced. Warm sour cream slightly or set out for serving.

If using chicken: shred cooked rotisserie chicken. If using ground beef: cook 1/2 lb ground beef in a skillet over medium-high heat with 1 tbsp oil until browned, drain excess fat, stir in taco seasoning and 1/4 cup water, simmer 2–3 minutes until coated. Keep warm.

Sauté spinach & garlic

In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté 20–30 seconds until fragrant. Add the chopped spinach and cook, stirring, until wilted (about 1–2 minutes). Remove spinach and garlic to a bowl and set aside.

Make roux

In the same saucepan, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes until the mixture is bubbling and slightly golden (this cooks out the raw flour taste).

Add milk

Slowly whisk in the milk, a little at a time, until smooth. Continue to cook, whisking frequently, until the mixture thickens slightly, about 3–5 minutes.

Finish sauce

Reduce heat to low. Stir in the cream cheese until melted and smooth. Add the shredded cheddar and Monterey Jack cheeses in batches, stirring until fully melted and smooth. Return the wilted spinach and garlic to the sauce and stir to combine. Season with cumin, smoked paprika, salt, black pepper, and hot sauce (if using). Keep the sauce warm over the lowest heat, stirring occasionally to prevent skin forming.

Spread the tortilla chips in an even layer on a large ovenproof platter or sheet pan. If stacking chips for a taller pile, layer chips to cover irregularities so sauce reaches most chips.

If using protein, distribute the warm shredded chicken or seasoned ground beef over the chips in an even layer.

Pour the warm spinach cheese sauce evenly over the chips and protein, using a spoon to get sauce into crevices so chips are well-coated.

Scatter the diced tomatoes, diced red onion, and sliced jalapeños evenly across the sauced chips.

If you like melted cheese on top and a slightly crisp finish, place the assembled nachos in the preheated 375°F (190°C) oven for 5–6 minutes until toppings are warmed through. Watch carefully so chips don't burn. Remove from oven.

Spoon salsa in a small bowl for passing or drizzle across the nachos as desired. Add dollops of sour cream across the nachos or serve on the side.

Garnish with chopped cilantro and serve with lime wedges for squeezing over the nachos.

Serve immediately so chips stay crisp under the sauce. Leftovers can be reheated briefly but chips will soften.