Monument De Nachos Recipe
Frijoles, Saguaro Corners cheese sauce, jalapeno, sour cream
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Ingredients
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Chips
Frijoles
Saguaro Corners Cheese Sauce
Toppings
Method
Chips
- 1
Warm and arrange chips
Preheat oven to 350°F (175°C). Spread 8 cups of tortilla chips in an even layer on a large, oven-safe serving tray or baking sheet. Warm in the oven for 4–6 minutes until just crisp and slightly warmed — this helps the chips hold toppings without getting soggy. Remove from oven and set aside on a heatproof surface.
Frijoles
- 2
Sauté aromatics
In a medium skillet over medium heat, warm 1 tablespoon olive oil. Add 1/2 cup finely diced yellow onion and sauté 4–5 minutes until softened and translucent. Add 1 tablespoon minced garlic and cook 30 seconds until fragrant.
- 3
Finish beans
Add 2 cups cooked pinto beans to the skillet along with 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cook 3–4 minutes until beans are heated through. Using a potato masher or the back of a spoon, mash about half of the beans in the pan to create a thick, slightly chunky bean spread — leave some whole beans for texture. Adjust seasoning if needed.
- 4
Keep warm
Reduce heat to low and keep the frijoles warm while you make the cheese sauce. If they thicken too much, stir in 1–2 tablespoons water.
Saguaro Corners Cheese Sauce
- 5
Make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour and cook, whisking constantly, for 1–1.5 minutes to form a blond roux (do not let it brown).
- 6
Add milk
Gradually whisk in 1 cup whole milk, continuing to whisk until the mixture is smooth and begins to thicken, about 2–3 minutes.
- 7
Melt cheese
Lower heat to low. Add 2 cups shredded Monterey Jack cheese a handful at a time, stirring until each addition melts before adding more. Stir in 1/2 teaspoon mustard powder, 1/4 teaspoon smoked paprika, 1 teaspoon hot sauce, and 1/2 teaspoon salt. If the sauce is too thick, whisk in up to 2 tablespoons additional milk until you reach a pourable queso consistency.
- 8
Keep sauce warm
Keep the cheese sauce on the lowest heat setting or in a warm, covered container so it stays fluid for assembly. Stir occasionally to prevent a skin from forming.
Toppings
- 9
Assemble nachos
Working quickly: spread a thin layer of the warmed frijoles over the tortilla chips (about half the chips). Spoon or pour the warm Saguaro Corners cheese sauce evenly over the chips and beans so most chips get some cheese.
- 10
Add fresh toppings
Scatter thinly sliced jalapeños (2 each) over the cheese layer. Dollop or pipe 1 cup sour cream across the top in small spoonfuls so guests can get a creamy bite with the heat. If desired, add an extra grind of black pepper or a pinch of smoked paprika over the sour cream.
- 11
Serve
Serve immediately while cheese is hot and chips are crisp. Provide extra sour cream and hot sauce at the table. Leftovers: keep components separate and reheat cheese sauce gently; assembled nachos will lose crispness.
