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Loaded Nachos Supreme

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A quick and easy recipe for loaded nachos topped with homemade queso and fresh pico de gallo, perfect for gatherings and game nights.

Ingredients

  • Tortilla chips (sturdy, thick-cut)
  • Sharp cheddar cheese, shredded (1 cup / 115g)
  • Monterey Jack cheese, shredded (1 cup / 115g)
  • Velveeta or processed cheese (optional, 4 oz / 115g)
  • Whole milk or 2% milk (1 cup / 240 ml)
  • Unsalted butter (2 tablespoons)
  • All-purpose flour (2 tablespoons)
  • Jalapeño, small, finely diced, seeds removed
  • Garlic cloves, minced (2)
  • Ground cumin (1 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Chili powder (1 teaspoon)
  • Salt and pepper to taste
  • Roma tomatoes, finely diced (2 medium)
  • White onion, finely chopped (1/4 cup / 40g)
  • Fresh cilantro, chopped (1/4 cup / 10g)
  • Fresh lime juice (1 tablespoon)
  • Salt to taste
  • Optional toppings: sliced black olives, diced avocado, sour cream, sliced green onions

Instructions

  1. Prep the Pico de Gallo: In a medium bowl, combine diced Roma tomatoes, white onion, and chopped cilantro. Add fresh lime juice and a pinch of salt. Stir well and set aside for at least 10 minutes.
  2. Make the Queso: In a medium non-stick saucepan over medium heat, melt the butter (about 2 minutes). Stir in the all-purpose flour and whisk continuously for 1-2 minutes to form a roux.
  3. Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens slightly, about 4-5 minutes.
  4. Add shredded sharp cheddar, Monterey Jack, and optional Velveeta. Stir gently until all cheese is melted and sauce is smooth, about 3-4 minutes.
  5. Stir in finely diced jalapeño, garlic, ground cumin, smoked paprika, chili powder, salt, and pepper. Adjust seasoning as needed. Add more milk if queso is too thick.
  6. Assemble the Nachos: Spread a layer of tortilla chips evenly on a large oven-safe platter. Spoon warm queso generously over the chips.
  7. Sprinkle additional shredded cheese on top if desired. Broil for 2-3 minutes until cheese bubbles and slightly browns. Watch carefully to avoid burning.
  8. Remove from oven and top with fresh pico de gallo and optional toppings like olives, avocado, or sour cream.
  9. Serve immediately while warm and melty, with extra lime wedges on the side.

Notes

Use sturdy, thick-cut tortilla chips to avoid sogginess. Shred cheese fresh for better melting. Let pico de gallo rest for at least 10 minutes for best flavor. Layer chips and queso in smaller batches to coat evenly. Reheat queso gently with milk to restore creaminess. Store queso and pico separately if making ahead.

Nutrition

Keywords: loaded nachos, queso, pico de gallo, homemade nachos, easy nachos, game day snacks, Mexican appetizer

Find it online: https://emmastirs.com/loaded-nachos-supreme-recipe-easy-homemade-queso-and-fresh-pico-de-gallo-guide/