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Prep time
15 minutes
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Cook time
20 minutes
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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
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Ingredients
- Queso
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2 tablespoons
extra-virgin olive oil
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1/2
small yellow onion, diced
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1/2
jalapeño, seeded and diced
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2
garlic cloves, minced
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Kosher salt and freshly ground black ground pepper
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1/2 cup
whole or unsweetened nondairy milk
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3 ounces
cream cheese, at room temperature
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4 ounces
(about 1 cup firmly packed) grated mild yellow or white cheddar cheese
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2 tablespoons
canned or freshly diced tomatoes
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2 tablespoons
canned and drained diced green chiles
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1/2 teaspoon
onion powder
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1/2 teaspoon
chili powder
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1/4 teaspoon
garlic powder
- Nachos
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16 ounces
yellow or blue tortilla chips
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8 ounces
(about 2 cups firmly packed) shredded Mexican cheese blend
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8 ounces
(about 2 cups firmly packed) mild yellow or white cheddar cheese
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1
(15.5-ounce) can black beans, drained and rinsed
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Warm queso (recipe above)
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Pickled jalapeños, sour cream, guacamole, chopped cilantro, radishes, and/or sliced scallions, for serving
Directions
- Queso
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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.
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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.
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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.
- Nachos
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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.
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Bake the nachos for 10 to 12 minutes, until the cheese is melted and bubbling.
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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.
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.
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