Social Nachos Recipe

Roast peppers

Preheat broiler to high (or heat a gas burner). Place poblano peppers on a baking sheet and broil, turning occasionally, until skins are blackened and blistered on all sides, about 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Peel off skins, remove stems and seeds, and dice into 1/2-inch pieces.

Cook corn

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, 5–7 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Stir in diced roasted poblano and remove from heat. Keep warm.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and cook, whisking, for 1 minute to eliminate raw flour taste.

Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half. Bring to a gentle simmer, whisking frequently, until the mixture thickens slightly, about 3–5 minutes.

Finish queso

Reduce heat to low. Add shredded monterey jack and white cheddar a handful at a time, stirring until melted and smooth. Stir in 2 ounces cream cheese and 1 teaspoon minced garlic until fully incorporated. Season with 1 teaspoon kosher salt, 1/4 teaspoon ground white pepper, and 1 tablespoon fresh lime juice. If the queso is too thick, thin with up to 2 tablespoons additional milk. Keep warm on the lowest heat, stirring occasionally.

Halve and pit the avocados, scoop flesh into a bowl and mash to a chunky texture. Fold in 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Adjust seasoning to taste and cover to prevent browning.

Combine 2 diced roma tomatoes, 3 tablespoons finely diced onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1 minced serrano or jalapeño (optional), and 1/2 teaspoon kosher salt in a bowl. Stir and let sit 10–15 minutes to meld flavors.

Roast or boil tomatillos until soft (about 6–8 minutes boiling or under broiler 6–10 minutes). Let cool slightly. In a blender or food processor, combine cooked tomatillos, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Blend until smooth and creamy. Taste and adjust salt or lime as needed. Chill until assembly.

In a small bowl, mash together 1–2 teaspoons (or 1 chopped chipotle) of chipotle in adobo with 1/2 cup sour cream, 1 tablespoon mayonnaise, 1/2 tablespoon lime juice and 1/4 teaspoon kosher salt until smooth. Adjust heat by adding more adobo sauce or a whole pepper if desired. Refrigerate until ready to use.

Preheat oven to 350°F (175°C) if you prefer warm nachos for 5–8 minutes. On a large oven-safe platter or baking sheet, arrange 8 cups of tortilla chips in an even layer.

Spoon warm white queso over chips in dollops to cover about half the surface. Scatter the roasted corn and poblano mixture evenly over the chips and queso.

Add small dollops of guacamole (about 6–8 spoonfuls) across the nachos and spoon pico de gallo in other spots to distribute freshness.

Drizzle tomatillo crema and adobo crema lightly over the top (use a squeeze bottle or spoon). Sprinkle sliced pickled jalapeños and 1/4 cup crumbled queso fresco or cotija evenly over everything. Garnish with 2 tablespoons fresh cilantro leaves.

If you like the chips warmed and cheeses melded, bake assembled nachos at 350°F for 5–7 minutes, then remove and serve immediately. Otherwise serve as assembled at room temperature. Provide extra white queso, guacamole, pico, and cremas on the side for guests.