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Ingredients
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Chips & Assembly
Cheese Sauce
Method
Cheese Sauce
Make a roux
In a medium saucepan set over medium heat, melt 3 tbs unsalted butter. Once melted and foaming, sprinkle in 3 tbs all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture turns pale golden and loses its raw flour smell.
Add milk
Gradually pour in 2 cups whole milk while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens and coats the back of a spoon, about 4 to 6 minutes.
Incorporate cream cheese and seasonings
Reduce heat to low. Add 2 oz softened cream cheese in small pieces and whisk until fully melted and smooth. Stir in 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp mustard, 0.5 tsp hot sauce (if using), 0.75 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning.
Melt the cheeses
Remove the saucepan from direct heat (keep it very warm). Add 2 cups grated sharp cheddar cheese and 1 cup grated Monterey Jack cheese in two additions, stirring until each addition is fully melted and the sauce is smooth. If the sauce becomes too thick, return to very low heat and stir in up to 2 to 4 tbs additional milk to reach desired pourable consistency.
Keep the cheese sauce warm over the lowest heat or transfer to a small slow cooker or insulated container to maintain temperature while assembling chips. Stir occasionally to prevent a skin forming.
Chips & Assembly
Preheat oven to 375°F (190°C) if you prefer baked nachos for a crisp-through assembly. Alternatively, assemble on an oven-safe platter for oven warming or serve on a large serving plate for immediate stovetop-poured sauce.
Arrange chips
Spread 10 cups of tortilla chips in an even single layer (or slightly overlapping) on a large oven-safe baking sheet or platter, leaving some space for toppings.
Add cheese sauce
Ladle the warm cheese sauce over the chips in a generous, even layer. Aim for 1/4 to 1/3 cup of sauce per 2 cups of chips, adjusting to taste. For extra cheesiness, you can spoon more sauce over spots that need it.
Top and finish
Scatter 1 cup diced tomatoes, 1/2 cup pickled jalapeños, and 1/2 cup sliced green onions evenly over the sauced chips. If baking, place the assembled nachos in the preheated oven for 5 to 7 minutes to warm toppings and slightly crisp edges; remove and sprinkle 1/4 cup chopped fresh cilantro on top. If serving immediately without baking, simply garnish with cilantro.
Serve hot with 1/2 cup sour cream on the side for dolloping. Provide extra hot sauce if desired.