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Nachos Con Queso

Nachos Con Queso Recipe

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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 (9 oz) bag sturdy tortilla chips
  • 1 (12 oz) can evaporated milk
  • 8 oz sharp cheddar cheese, shredded from a block
  • 1 to 2 tbsp adobo sauce from canned chipotle peppers
  • ½ tsp garlic powder
  • ½ tsp fine sea salt
  • ½ cup canned black beans, rinsed (optional)
  • Pickled jalapeño slices, to taste
  • 1 medium tomato, diced
  • Small handful fresh cilantro leaves
  • Crema or sour cream, for serving

Method
 

  1. In a saucepan over medium-low heat, warm the evaporated milk, adobo sauce, garlic powder, and salt until steaming. Gradually whisk in the cheese on low heat until smooth, then remove from heat.
  2. Heat oven to 400°F (200°C) and line a sheet pan with parchment. Layer half the chips, drizzle with half the sauce, and scatter black beans if using. Add remaining chips and pour over the rest of the sauce.
  3. Bake for 5 to 7 minutes until bubbly, then broil for 1 minute until golden spots appear. Watch closely.
  4. Remove from oven, top with tomato, jalapeños, cilantro, and crema. Serve immediately.

Notes

Have all your toppings ready before the nachos go under the broiler so you can finish the dish while it’s still sizzling hot. If you need to feed more than four, make a second pan separately rather than crowding one pan, which steams the chips.