Cheesiest Nachos

February  8, 2022
2 Ratings
Photo by Rocky Luten. Prop Stylist: Molly Fitzsimons. Food Stylist: Anna Billingskog.
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Author Notes

What better way to warm up in the middle of winter than with the cheesiest possible nachos? This simple recipe makes a great appetizer for a crowd, or even a meal for a small group. Crispy tortilla chips are layered with shredded cheese and black beans, then topped with a warm, luscious queso. Finish the tray with your favorite nacho accompaniments—such as guacamole, sliced fresh or pickled jalapeños, and cilantro—and dive in. —Marissa Mullen

What You'll Need
  • Queso
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small yellow onion, diced
  • 1/2 jalapeño, seeded and diced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black ground pepper
  • 1/2 cup whole or unsweetened nondairy milk
  • 3 ounces cream cheese, at room temperature
  • 4 ounces (about 1 cup firmly packed) grated mild yellow or white cheddar cheese
  • 2 tablespoons canned or freshly diced tomatoes
  • 2 tablespoons canned and drained diced green chiles
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Nachos
  • 16 ounces yellow or blue tortilla chips
  • 8 ounces (about 2 cups firmly packed) shredded Mexican cheese blend
  • 8 ounces (about 2 cups firmly packed) mild yellow or white cheddar cheese
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • Warm queso (recipe above)
  • Pickled jalapeños, sour cream, guacamole, chopped cilantro, radishes, and/or sliced scallions, for serving
  1. Queso
  2. Heat the olive oil in a medium saucepan over medium-high heat until it shimmers. Add the onion, diced jalapeño, and garlic. Season with salt and pepper and cook until soft, about 5 minutes.
  3. Add the milk and cream cheese and mix until combined, then stir in the cheddar in batches, mixing until the cheese melts and the mixture is smooth. If it’s getting very thick, reduce the heat to medium.
  4. Mix in the tomatoes, green chiles, onion powder, garlic powder, and chili powder, then season with salt and pepper to taste. Keep the queso warm over low heat, stirring every few minutes until ready to serve.
  1. Nachos
  2. Heat the oven to 350°F. Spread out about one-third of the chips on a rimmed sheet pan or baking dish. Top with 2⁄3 cup of the cheddar cheese, 2⁄3 cup of the Mexican blend cheese, and about ½ cup of the beans. Repeat this process two more times with the remaining cheese and beans.
  3. Bake the nachos for 10 to 12 minutes, until the cheese is melted and bubbling.
  4. Remove the nachos from the oven and drizzle with the warm queso. Top with jalapeños, sour cream, guacamole, cilantro, and scallions, if using. Serve immediately.

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

1 Review

sarahseaside January 8, 2023
For once! A recipe that is simple and delicious! We adapted this to suit our tastes which included sharp cheddar instead of mild, roasted corn instead of beans. Bravo Marissa Mullen!