Nachos Recipe

Arrange chips

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread 10 cups of tortilla chips in an even single layer, overlapping slightly but not stacked thickly.

Cheese layer

Evenly sprinkle the shredded Monterey Jack and cheddar cheeses over the tortilla chips, reserving a small handful of cheese to finish after baking if desired. Add pickled jalapeños across the top if using.

Bake

Bake in the preheated oven for 6–8 minutes, until cheeses are fully melted and bubbling. Keep an eye to avoid burning the chips.

Remove from oven and immediately spoon warm queso over the baked chips in several spots, then top with fresh pico de gallo. Garnish with cilantro leaves and serve with lime wedges on the side.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once foaming, whisk in 2 tablespoons flour and cook, whisking constantly, 1–1.5 minutes until lightly golden and nutty but not browned.

Add milk

Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, bringing the mixture to a gentle simmer while whisking to eliminate lumps. Cook 2–3 minutes until the sauce thickens enough to coat the back of a spoon.

Incorporate cheeses and seasoning

Lower heat to low. Add 2 ounces softened cream cheese and stir until melted. Add 4 ounces white American cheese (or processed cheese) and 2 ounces finely shredded sharp cheddar, stirring constantly until fully melted and smooth. Stir in 1/2 tsp ground cumin, 1/4 tsp cayenne or chipotle powder, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally, or transfer to a small slow cooker on warm for serving.

Combine 2 cups diced tomatoes, 1/2 cup finely diced onion, 1/4 cup chopped cilantro, 1 minced seeded jalapeño, 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Stir to combine. Let rest at room temperature 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime as needed. Keep chilled until ready to top nachos.

Roast vegetables

Place 6 roma tomatoes, 1 red bell pepper (halved and seeded), 1 jalapeño (stem on), 2 garlic cloves, and 1/2 cup quartered white onion on a parchment-lined baking sheet. Drizzle with 1 teaspoon olive oil and roast in the 375°F (190°C) oven alongside the nachos for 18–22 minutes, turning once, until skins are blistered and charred in spots. (Alternatively, char on a hot skillet or broiler.)

Blend and season

Transfer roasted vegetables to a blender or food processor. Add 1 teaspoon apple cider vinegar, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped cilantro (optional). Pulse to desired consistency — smooth for dipping or slightly chunky. Taste and adjust salt or vinegar. Chill briefly or serve warm in a small bowl alongside the nachos.