Nachos With Cheese Recipe

Preheat oven to 375°F (190°C). Arrange 4 cups of the tortilla chips in an even single layer on a large baking sheet or oven-safe platter, leaving some chips overlapping to form a solid base. If using warmed refried beans, dollop and gently spread the beans over chips in a thin, even layer to help toppings adhere.

Top with the remaining 4 cups of chips, arranging them to create a second layer with some gaps so cheese can flow between layers.

Make a roux and sauce

In a medium saucepan over medium heat, melt 2 tbs butter. Sprinkle in 2 tbs flour and whisk continuously for 1 to 1½ minutes until the raw flour smell cooks out and mixture turns pale golden (this is the roux).

Slowly pour in 1 cup whole milk while whisking constantly to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer; it will thicken slightly (about 2–3 minutes).

Reduce heat to low. Stir in 1.5 cups shredded cheddar and 0.5 cup shredded Monterey Jack a handful at a time, stirring until fully melted and smooth. If the sauce becomes too thick, add up to 2 tbs more milk to reach a pourable consistency.

Season the cheese sauce with 0.5 tsp Worcestershire sauce, 0.125 tsp cayenne, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Taste and adjust salt or heat as desired. Keep sauce warm on the lowest heat, stirring occasionally, or transfer to a heatproof bowl.

Pour about two-thirds of the warm cheese sauce evenly over the layered chips, letting it drizzle into the gaps and coat both layers. Reserve the remaining sauce for topping after baking or for passing at the table.

If using optional cooked protein (ground beef, shredded chicken, or chorizo), scatter the warmed, seasoned protein evenly over the chips now so it bakes into the layers.

Scatter 1 cup diced tomato and 0.25 cup sliced pickled jalapeños evenly over the sauced chips. Sprinkle 0.5 cup sliced green onions and 0.25 cup chopped cilantro on top.

Place the prepared nachos in the preheated 375°F (190°C) oven and bake for 8–10 minutes, until chips at the top are warm and cheese is bubbling. Watch closely to avoid burning.

Remove from oven. Immediately spoon the reserved cheese sauce over any dry spots if desired. Dollop 0.5 cup sour cream and 0.5 cup guacamole in several places over the nachos (or serve on the side).

Garnish with additional chopped cilantro and a light sprinkle of green onion. Serve hot on the baking sheet or transfer to a large platter; provide extra jalapeños, salsa, or hot sauce at the table.