Mama Julio's Nachos Bean And Cheese Recipe
Make Mama Julio's Nachos Bean And Cheese Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chips & Assembly
Refried Beans
Cheese Sauce
Optional Toppings / Garnishes
Method
Refried Beans
- 1
Cook aromatics
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Add beans and season
Add the drained pinto beans to the skillet along with ground cumin, chili powder, salt, and black pepper. Stir to combine and cook 1–2 minutes to toast the spices.
- 3
Mash and adjust texture
Pour in 1/2 cup reserved bean liquid (or water) and bring to a gentle simmer. Using a potato masher or back of a spoon, mash the beans in the skillet until mostly smooth but still slightly chunky, about 3–4 minutes. If the mixture seems too thick, add up to another 2 tablespoons of water. Stir in lime juice and remove from heat. Keep warm.
Cheese Sauce
- 4
Make roux
In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted and foamy, whisk in 2 tablespoons all-purpose flour and cook 1 minute, stirring constantly, to form a blond roux (do not let it brown).
- 5
Add milk and thicken
Slowly whisk in 1 cup whole milk, a little at a time, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 3–4 minutes.
- 6
Finish cheese sauce
Reduce heat to low. Remove the pan from direct heat for 30 seconds, then add the shredded sharp cheddar and Monterey Jack in batches, stirring until fully melted and smooth. Whisk in ground mustard, smoked paprika, hot sauce (if using), and 1/2 teaspoon kosher salt. Taste and adjust seasoning. Keep the sauce warm on very low heat, stirring occasionally to prevent skin forming.
Chips & Assembly
- 7
- 8
Layer beans and cheese
Spoon the warm refried beans over the chips in dollops, distributing evenly (about 1/4 cup beans per handful of chips). Pour the warm cheese sauce evenly over the chips and beans. If using the oven, bake for 5–7 minutes just to warm everything through and make the cheese slightly bubbly; otherwise skip baking and assemble directly.
- 9
Add fresh toppings
Scatter diced roma tomato, sliced pickled jalapeños, and sliced green onions over the hot nachos. Dollop sour cream and spoon salsa or pico de gallo as desired. Sprinkle chopped cilantro across the top and add slices of avocado or spoonfuls of guacamole if using.
- 10
Serve
Serve immediately while the cheese is warm and the chips are crisp. Provide extra hot sauce, lime wedges, and additional toppings on the side.