Nachos extra cheese are the ultimate crowd-pleasing snack: a bed of crispy tortilla chips buried under a blanket of melted cheddar and Monterey Jack, then topped with your choice of jalapeños, salsa, and cool toppings. This recipe builds the cheese in two layers—a quick homemade cheese sauce plus a final shower of shredded cheese—so every chip gets coated, not just the ones on top. It comes together in about 20 minutes on a sheet pan, making it perfect for game day, movie night, or a casual dinner.
Ingredients
- 1 large bag (13 oz / 370 g) restaurant-style tortilla chips (about 12 cups)
- 2 cups (225 g) shredded sharp cheddar cheese, divided
- 2 cups (225 g) shredded Monterey Jack cheese, divided
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup (120 ml) pickled jalapeño slices, drained
- 1/2 cup (80 g) pico de gallo or diced fresh tomato
- 1/4 cup (60 ml) sour cream
- 1/4 cup (10 g) fresh cilantro leaves, chopped
- 1 ripe avocado, diced (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet (about 13×18 inches) with parchment paper or aluminum foil.
- Spread the tortilla chips evenly on the prepared sheet, making sure they are in a single layer with minimal overlapping. Set aside.
- Make the cheese sauce: In a small saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute until the mixture is bubbly and lightly golden.
- Slowly pour in the milk while whisking to avoid lumps. Continue whisking until the sauce thickens, about 2-3 minutes, until it coats the back of a spoon.
- Reduce heat to low. Add 1 cup (115 g) of the cheddar and 1 cup (115 g) of the Monterey Jack, a handful at a time, stirring until fully melted. Stir in salt, garlic powder, and smoked paprika if using. Remove from heat.
- Drizzle the cheese sauce evenly over the chips. Use a spatula to gently toss the chips with the sauce, trying to coat as many as possible without breaking them.
- Sprinkle the remaining 1 cup (115 g) cheddar and 1 cup (115 g) Monterey Jack evenly over the top.
- Bake for 5-7 minutes, until the cheese is fully melted and bubbly. If you want browned spots, switch to broil for 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and immediately top with pickled jalapeños, pico de gallo, sour cream dollops, cilantro, and avocado if using. Serve hot.
Tips
- Use sturdy chips: Thin or delicate chips will break under the sauce and toppings. Look for “restaurant-style” or “thick-cut” tortilla chips.
- Don’t skip the cheese sauce: It may seem like extra work, but it ensures every chip gets cheesy. If you’re in a rush, you can skip it and just use 3 cups (340 g) total shredded cheese, but the top chips will be cheesy while the bottom ones stay dry.
- Layer for evenness: If you want every chip to have toppings, make two layers: half the chips, half the sauce and cheese, then repeat. This is especially helpful for a large crowd.
- Watch the broiler: Broiling can burn cheese in seconds. Stay by the oven and check every 30 seconds.
Serving Suggestions
Serve these nachos straight from the sheet pan, family-style, with extra sides of salsa, guacamole, and hot sauce. They pair well with a cold beer or a margarita for adults. For a heartier meal, add seasoned ground beef or shredded chicken before baking (see Variations).
Variations
- Loaded with protein: Brown 1 lb (450 g) ground beef with taco seasoning (cook to 160°F / 71°C safe minimum) and scatter over the chips before adding the cheese sauce.
- Chicken nachos: Use 2 cups (280 g) shredded rotisserie chicken (heated to 165°F / 74°C) mixed with a little barbecue sauce or salsa.
- Veggie supreme: Add black beans, corn, sliced olives, and diced red onion before baking.
- Spicy kick: Use pepper jack cheese instead of Monterey Jack, and add fresh sliced serrano or habanero peppers.
- Breakfast nachos: Top with scrambled eggs (cooked to 160°F / 71°C) and crumbled bacon.
Storage and Reheating
Store leftover nachos in an airtight container in the refrigerator for up to 2 days. The chips will soften, but you can reheat them in a 350°F (175°C) oven for 5-7 minutes to crisp up slightly. Avoid microwaving, as it makes them soggy. For best quality, make only what you’ll eat.
Frequently Asked Questions
Can I make these nachos ahead of time? You can prep the cheese sauce and shred the cheese a day ahead, but assemble and bake just before serving. Baked nachos don’t hold well; they get soggy quickly.
What’s the best cheese for nachos? Cheddar and Monterey Jack are classic for flavor and meltability. Avoid pre-shredded bags that contain anti-caking agents, as they don’t melt as smoothly. If you use them, add a little more milk to the sauce.
How do I keep the cheese sauce from breaking? Use whole milk and melt the cheese over low heat, adding it gradually. High heat can cause the sauce to separate. If it does break, whisk in a splash of warm milk.
Can I make this gluten-free? Yes, use gluten-free flour in the roux or skip the sauce and use only shredded cheese. Check your tortilla chips are certified gluten-free.
How many people does this feed? As a main dish, it serves 4-6. As an appetizer, it can serve 8-10, but it will go fast.
Can I use leftover chili instead of meat? Absolutely. Warm the chili and spoon it over the chips before adding the cheese sauce. It’s a great way to use leftovers.
Related
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- Pat O’Brien’s Hurricane Cocktail Recipe
- Japanese Egg Salad Sandwich (7-Eleven Style)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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