Soccer Game Day Nachos Cheese (Printer Version)

Crispy chips layered with creamy cheese sauce and fresh toppings for a perfect game day snack.

# What You'll Need:

→ Tortilla Chips

01 - 10 oz tortilla chips

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1.5 cups shredded sharp cheddar cheese
06 - 0.5 cup shredded Monterey Jack cheese
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Toppings

10 - 1 medium tomato, diced
11 - 1 small red onion, finely chopped
12 - 1 to 2 jalapeños, thinly sliced
13 - 0.25 cup fresh cilantro, chopped
14 - 0.5 cup sour cream
15 - 1 avocado, sliced or diced
16 - Lime wedges for serving

# How to Make It:

01 - Set oven to 350°F and allow to reach full temperature.
02 - Spread tortilla chips in a single layer across a large baking sheet or ovenproof platter.
03 - In a medium saucepan over medium heat, melt butter and whisk in flour, stirring constantly for 1 minute.
04 - Gradually whisk in milk while stirring until mixture thickens, approximately 2 to 3 minutes.
05 - Reduce heat to low, add both cheeses, garlic powder, smoked paprika, salt, and pepper. Stir continuously until cheese melts completely and sauce achieves smooth consistency. Remove from heat.
06 - Place chips in preheated oven for 5 minutes, then remove.
07 - Pour hot cheese sauce evenly over warmed chips.
08 - Immediately top with diced tomato, red onion, jalapeños, and cilantro.
09 - Dollop with sour cream, add avocado pieces, and serve with lime wedges.

# Expert Advice:

01 -
  • The cheese sauce is silky and doesn't break, so your chips stay crispy instead of getting soggy and sad.
  • You can have a fully loaded nacho platter ready in half an hour, which is clutch when friends text they're on their way.
  • This recipe scales up or down without any fuss, whether you're feeding three people or your entire friend group.
02 -
  • If your cheese sauce breaks and looks grainy or separated, it's usually because the heat was too high or you added cold cheese directly to hot milk—keep the heat at medium-low and let cheese come to room temperature if possible.
  • Make your cheese sauce just before you need it, because it thickens as it cools and will eventually become too stiff to drizzle; if it does, warm it gently over low heat while stirring.
  • Never put the avocado on until the very last second, because it browns quickly once exposed to air and nobody wants to eat brown avocado even if it still tastes fine.
03 -
  • If you want to make this meatier, brown some ground beef or shred some cooked chicken and warm it with a little cumin and garlic powder, then layer it over the warm chips before adding the cheese sauce.
  • Swap out the smoked paprika for cayenne if you like real heat, but add it slowly because a little goes a long way and you can't take it back once it's in.
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