Nachos with Queso Blanco

When I want to serve up something fun, shareable, and undeniably cheesy, these Nachos with Queso Blanco are my go-to. They’re loaded with crispy tortilla chips, smothered in a rich, creamy white cheese sauce, and perfect for everything from game day gatherings to laid-back weeknight cravings. Whether I pile them high with toppings or keep it simple, they always deliver serious flavor and comfort in every bite.

Why You’ll Love This Recipe

• Ultra Creamy Cheese Sauce: I love how the Queso Blanco melts perfectly over every chip.
• Customizable Toppings: I can load them up with anything I have on hand—beans, jalapeños, avocado, or ground beef.
• Quick to Make: The cheese sauce comes together in minutes and takes these nachos from basic to bold.
• Perfect for Sharing: Whether I’m feeding a crowd or just indulging solo, it’s the ultimate snack or meal.
• Restaurant Quality at Home: That smooth, velvety queso makes these taste like they came straight from a Tex-Mex kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the queso blanco:
white American cheese – 1 lb, cubed or shredded
whole milk – ¾ cup (plus more if needed to thin)
butter – 1 tablespoon
diced green chilies – 1 can (4 oz), undrained
jalapeño – 1 small, finely diced (optional, for heat)
garlic powder – ½ teaspoon
onion powder – ½ teaspoon
salt – to taste

For the nachos:
tortilla chips – 1 large bag (or homemade)
toppings (optional): sliced jalapeños, black beans, cooked taco meat, pico de gallo, avocado, sour cream, cilantro

Directions

Make the Queso Blanco:

1. In a medium saucepan, I melt the butter over low heat. Once melted, I add the milk and warm it gently.
2. I gradually stir in the white American cheese, a handful at a time, stirring constantly until smooth and melted.
3. I stir in the green chilies, jalapeños (if using), garlic powder, onion powder, and a pinch of salt.
4. I keep the heat low and stir frequently until everything is fully melted and creamy. If the queso is too thick, I add a splash more milk to thin it out.
5. I keep it warm on the lowest heat or in a slow cooker on warm while I prepare the nachos.

Assemble the Nachos:

1. I preheat the oven to 375°F (190°C) and spread tortilla chips on a large baking sheet or oven-safe platter.
2. If I’m using hot toppings like beans or meat, I sprinkle them over the chips and bake for 5–7 minutes until everything is warmed through.
3. I drizzle the hot queso blanco generously over the chips.
4. I finish with any cold toppings like avocado, cilantro, sour cream, or pico de gallo.
5. I serve immediately while everything is hot and melty.

Servings and timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 10–15 minutes
• Total Time: 20–25 minutes

Variations

• Add protein: I like adding seasoned ground beef, shredded chicken.
• Spice it up: A dash of hot sauce or chipotle powder adds extra heat.
• Make it vegetarian: I use beans, roasted corn, and grilled veggies for a meatless version.
• Try different chips: Blue corn, multigrain, or even sweet potato chips work great too.

Storage/Reheating

• Queso storage: I store leftover queso in an airtight container in the fridge for up to 4 days.
• Reheat: I reheat gently on the stovetop or in the microwave with a splash of milk, stirring frequently.
• Nachos: Best enjoyed fresh. Leftovers tend to go soggy, but I’ve crisped them up in a 375°F oven for a few minutes with decent results.

FAQs

What kind of cheese should I use for queso blanco?

I always use white American cheese—it melts the smoothest. I find it at the deli counter sliced or in blocks. Pepper jack or Monterey Jack can be added for a different flavor.

Can I use evaporated milk?

Yes! Evaporated milk gives a slightly richer sauce and helps prevent the cheese from seizing or separating.

How do I keep the queso smooth?

I keep the heat low and stir constantly. Adding cheese gradually helps it melt evenly. If it thickens, I stir in a bit of milk to bring it back to the right consistency.

Can I make the queso ahead of time?

Yes, I make it up to 2 days in advance. I reheat it slowly on the stove or in a slow cooker, stirring often.

Are these nachos gluten-free?

Yes—if I use gluten-free chips and check the labels on canned ingredients like green chilies and cheese, this dish can be made completely gluten-free.

Conclusion

Nachos with Queso Blanco are one of those recipes that deliver maximum payoff with minimal effort. The melty, cheesy sauce takes simple chips to a whole new level, and the beauty is in how easily I can customize them to fit any occasion. Whether I’m hosting game night or just having a cozy snack dinner, this is one dish that always disappears fast.

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