This article may contain affiliate links. Please read my disclosure policy.
My easy nachos recipe, made with my favorite queso blanco dip and a handful of delicious toppings.
It’s my birthday today! So I’m serving a large baking sheet of one of my all-time favorites to celebrate…
…homemade nachos. ♡
My friends would be the first to tell you that I’ve always been obsessed with great nachos. (I even wrote an entire cookbook all about them once upon a time!) But while I’ll always enjoy all kinds of fun and elaborate nacho toppings, in my book there’s nothing better. than a simple baking sheet filled with the perfect blend of good-quality bases. Namely, the most delicious, gooey queso blanco I’ve ever tasted (that’s right, no boring shredded cheese allowed here), creamy slices of avocado, a sprinkle of fresh pico de gallo, and slices fresh jalapeños for a little fun. This simple and classic combination is absolutely unbeatable in my opinion. And having served dozens and dozens of plates full of these nachos to friends over the years, I can guarantee they’re a crowd favorite every time, too.
That said, of course, the fun of making homemade nachos is in customizing them exactly how you want them. So try this basic recipe, then feel free to load them up with extra meat, beans, salsas, olives, creams, or any other toppings that sound good. I’ve also included some of my tried-and-tested tips for assembling the perfect casserole of nachos below, along with recommendations for some of my favorite salsa to serve with them.
Alright, let’s make some nachos!
Before we move on to the full nacho recipe below, here are some notes on the basic nacho ingredients you’ll need:
- Corn tortilla chips: Whichever variety of tortilla chips you love the most!
- Cottage cheese: I’m a firm believer in Team Melted Cheese Dip (versus shredded cheese) when it comes to nacho cheese, and this Tex-Mex inspired queso blanco recipe is my favorite when making a big casserole of nachos. It’s perfectly seasoned, melty, scoopable and irresistibly delicious.
- Tomatoes: I usually core and dice a few Roma tomatoes (or the ripest variety of tomatoes) to sprinkle over the nachos.
- Lawyer: Also an essential garnish in my opinion, which you can slice, dice or mash. Or if you feel like taking it a step further, whip up a batch of guacamole to top your nachos.
- Jalapeño and red onion: I also recommend ultra-thinly slicing or finely chopping an avocado to sprinkle over the nachos to add a touch of heat.
- Red onion: I love the bite of raw red onions on nachos, thinly sliced or finely chopped. Or feel free to also whip up a quick batch of pickled red onions to add instead.
- Coriander: Finally, I love adding a generous sprinkle of chopped fresh cilantro to these nachos. But if you’re averse to its flavor, feel free to omit it altogether.
More fun toppings to try
Here are some additional nacho toppings that you can also add:
- Meat: Cooked chorizo, ground beef, shredded beef barbacoa, shredded chicken, carnitas, shrimp, or any favorite vegetable “meat” would all be delicious additions to these nachos.
- Beans: Add black or pinto beans or refried bean balls.
- Salsa: Drizzle with a few spoonfuls of your favorite salsa or serve on the side for dipping. (I’m a fan of these red, green, and jalapeño salsa recipes.)
- Hot sauce: Add a few shakes of your favorite hot sauce to increase the heat.
- Guacamole: Add scoops of my favorite homemade guacamole in place of the avocado slices.
- Sour cream or crema: Add scoops of sour cream or drizzle with Mexican cream.
- Pickled onions or jalapeños: Use quick pickled red onions in place of fresh red onions or pickled jalapeños in place of fresh jalapeños.
Tips for making the best nachos
Here are some additional tips to always keep in mind when making homemade nachos:
- Prepare all the ingredients before Assembly. To avoid soggy nachos, fully prepare all your ingredients first and so quickly layer them over the fries.
- Choose the appropriate chips. I love serving these paper-thin tortilla chips with salsa, but they don’t tend to hold the weight of nacho toppings as well. So it’s usually best to use thicker, sturdier chips that don’t break as easily when making nachos.
- Spread the fries in a single layer. Everyone has their own preferences when it comes to layering nachos. But personally, I prefer to layer the fries in a single layer without too much overlap so that each fries can have an even (and generous!) sprinkle of toppings.
- Use parchment paper: Processed cheese dip can be notoriously difficult to clean off pans. So, I always start with a sheet of parchment paper and spread the nachos on it.
My easy nachos recipe, made with my favorite queso blanco dip and a handful of delicious toppings. See the note above for more fun nacho toppings you are welcome to add!
- 1 small bag (approx. 8 ounces) corn chips
- 2 for 3 queso blanco cups
- 2 Roma tomatoes, cored and diced
- 1 large avocado, thinly sliced
- 1 jalapeño pepper, thinly sliced
- half of one small red onion, very finely diced
- 1/4 cup finely chopped fresh cilantro
- Layer the nachos. Arrange the fries in an even layer on a large baking sheet. Drizzle evenly with 1 ½ cups queso blanco. Sprinkle evenly with tomatoes, avocado, jalapeno, red onion and cilantro. Drizzle the remaining ½ cup (or more) of queso blanco.
- To serve. Serve immediately and enjoy!
Share this post