He nachos with cheese are the ultimate crowd-pleasing snack: a sheet pan of crispy tortilla chips buried under a blanket of warm, gooey cheese sauce and piled high with your favorite toppings. This recipe delivers maximum flavor with minimal fuss, using a stovetop cheddar sauce that stays smooth and doesn’t break, plus a quick broil to get everything bubbling and golden. Perfect for game day, movie night, or any casual gathering, these nachos are built to be shared—or hoarded, we won’t judge.
Ingredients
- 1 large bag (13 oz / 370 g) restaurant-style tortilla chips
- 2 cups (8 oz / 225 g) shredded sharp cheddar cheese
- 2 cups (8 oz / 225 g) shredded Monterey Jack cheese
- 1 tablespoon (8 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 tablespoons (30 g) unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more to taste
- 1/2 cup (75 g) pickled jalapeño slices, drained
- 1/2 cup (75 g) diced tomatoes (or pico de gallo)
- 1/4 cup (25 g) sliced black olives
- 1/4 cup (30 g) chopped red onion
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 cup (120 ml) sour cream, for drizzling
- 1 avocado, diced, for topping
- 1 lime, cut into wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Spread the tortilla chips in an even layer on the prepared baking sheet. Set aside.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
- Gradually whisk in the milk, making sure there are no lumps. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
- Reduce heat to low. Add the shredded cheddar and Monterey Jack cheese by handfuls, stirring until each addition is fully melted and the sauce is smooth. Stir in garlic powder, smoked paprika, and salt. Taste and adjust seasoning if needed. Keep warm over very low heat, stirring occasionally.
- Pour the warm cheese sauce evenly over the chips, making sure to cover as many chips as possible. You can use a spoon to spread it a bit, but don’t stir—you want the chips to stay intact.
- Scatter the pickled jalapeños, diced tomatoes, and black olives over the top.
- Place the baking sheet in the oven and bake for 5-7 minutes, until the cheese sauce is bubbling and the edges of the chips are lightly toasted.
- If you like a slightly browned top, switch the oven to broil for the last 1-2 minutes. Watch closely to prevent burning.
- Remove from the oven and immediately sprinkle with red onion and cilantro. Drizzle with sour cream and scatter the diced avocado over the top.
- Serve hot with lime wedges on the side for squeezing over.
Tips
- Use a sturdy chip: Thick restaurant-style tortilla chips hold up better under the sauce and toppings than thin ones. If you only have thin chips, consider double-layering them on the sheet to avoid sogginess.
- Make the sauce ahead: The cheese sauce can be made up to 2 days in advance. Store it in an airtight container in the fridge; reheat gently on the stovetop with a splash of milk to loosen it.
- Don’t overload the chips: Too many toppings can make the chips soggy. Keep the sauce and wet toppings moderate, and add fresh ones like avocado and cilantro after baking.
- Customize the heat: For a spicier kick, add a minced serrano or habanero to the cheese sauce, or use pepper jack cheese in place of the Monterey Jack.
Serving Suggestions
Serve these nachos straight from the sheet pan—it’s part of the fun. They pair beautifully with a cold beer or a margarita. For a fuller spread, offer bowls of extra salsa, guacamole, and refried beans on the side. They also make a great appetizer before a Mexican-inspired main like tacos or enchiladas.
Variations
- Loaded with meat: Add 1 cup (about 8 oz / 225 g) of seasoned ground beef, shredded chicken, or carnitas after the cheese sauce and before baking.
- Veggie supreme: Sauté bell peppers and corn in a hot skillet until charred, then scatter over the chips before baking.
- Swap the cheese: Try a blend of pepper jack and queso quesadilla for a spicier, meltier sauce. Or use a pre-shredded Mexican blend if you’re short on time.
- Breakfast nachos: Top with a fried egg and crumbled chorizo (cook chorizo to 160°F / 71°C) after baking for a hearty brunch twist.
Storage and Reheating
Nachos are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes, or until hot and the cheese is melty again. Avoid the microwave, which will make the chips chewy and soggy. The toppings like avocado and sour cream are best added fresh after reheating.
Frequently Asked Questions
Can I use pre-shredded cheese? Yes, but note that pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. For the smoothest sauce, shred your own cheese from a block.
Why did my cheese sauce turn gritty? Grittiness usually happens when the heat is too high or the cheese is added too quickly. Always melt cheese over low heat, and add it gradually, stirring constantly. If it does seize, try whisking in a splash of warm milk to bring it back.
Can I make this gluten-free? Absolutely. Swap the all-purpose flour for a gluten-free flour blend or cornstarch (use 1 tablespoon cornstarch mixed with 2 tablespoons cold milk). The rest of the recipe is naturally gluten-free, but check your tortilla chips.
How do I keep the chips from getting soggy? The key is to not overdo the sauce and wet toppings. Also, baking the nachos briefly helps the chips stay crisp. Serve immediately after adding fresh toppings.
Can I prepare the whole dish ahead of time? You can assemble the nachos (without the fresh toppings) up to 1 hour ahead and keep them at room temperature, then bake when ready. Do not refrigerate assembled nachos, as the chips will absorb moisture and become soft.
What’s the best way to serve a crowd? Make two smaller sheet pans rather than one giant pile. This ensures every chip gets coated and the nachos stay crisp. Keep one warm in a low oven while the other is being eaten.
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