House Nachos Recipe

Preheat the oven to 375°F (190°C) if roasting chips; alternatively heat oil in a heavy skillet to 350°F (175°C) for frying.

If roasting: stack 3 tortillas, cut into 6 wedges each to yield 36 chips. Toss tortilla wedges with 2 tbs oil and 1 tsp kosher salt in a bowl until evenly coated. Arrange in a single layer on one or two rimmed baking sheets. Roast 10–14 minutes, turning once halfway, until edges are crisp and golden. Let cool. If frying: warm 1 cup oil in a skillet to 350°F; working in batches fry wedges 45–60 seconds per side until golden and crisp. Drain on paper towels and season with salt while hot.

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk constantly for 1–2 minutes to form a blonde roux (do not let it brown).

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream until smooth. Continue whisking and bring to a gentle simmer; cook 2–3 minutes until slightly thickened.

Reduce heat to low and stir in 2 oz softened cream cheese until fully melted and incorporated.

Add 1 cup grated sharp white cheddar and 1/2 cup grated pepper jack in small handfuls, stirring after each addition until melted and smooth. Keep sauce on low — do not boil.

Whisk in 2 tbs tomato paste, 1 tsp minced chipotle, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1 tbs lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning or chipotle for heat. Keep warm over the lowest heat or transfer to a small thermal container.

Combine 2 cups diced tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded for less heat), 1/4 cup chopped cilantro, 1 tbs lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl.

Stir to combine, then let sit at room temperature 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.

Preheat oven to 325°F (160°C) if you want to quickly warm everything together before serving.

On a large ovenproof platter or rimmed baking sheet, arrange a single even layer of roasted tortilla chips. Spoon about one-third of the crimson queso over the chips in dollops, then scatter one-third of the salsa and a few slices of pickled jalapeño and a sprinkle of crumbled cotija. Repeat to build two more layers, ending with a light drizzle of remaining queso.

If warming: place the assembled nachos in the preheated oven 4–6 minutes just to warm the queso and slightly meld toppings. Remove from oven.

Finish with diced avocado, remaining crumbled cotija, sliced green onions and an optional dash of hot sauce. Serve immediately so chips remain crisp.