Get ready to elevate your snack game with the ultimate crowd-pleaser that'll make your taste buds dance! These Chili Nachos with Homemade Queso are not just a recipe - they're a flavor explosion that transforms an ordinary night into a fiesta of deliciousness. Imagine crispy tortilla chips layered with hearty chili, smothered in two kinds of melted cheese, and topped with fresh jalapeños and tomatoes - this isn't just a dish, it's a culinary experience that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 bag tortilla chips
- 1 cup cooked chili
- 1 cup shredded cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños
- 1 cup milk
- 1 cup shredded cheese for queso
- 1 tablespoon flour
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your nachos are heated evenly and the cheese melts perfectly.
- Spread the tortilla chips in a single layer on a large baking sheet or oven-safe platter. Make sure the chips are not overlapping to allow for even cooking.
- In a medium saucepan over medium heat, combine the cooked chili and 1 cup of shredded cheese. Stir continuously until the cheese is melted and the mixture is well combined. This will create a delicious chili cheese topping for your nachos.
- Once the chili and cheese mixture is ready, pour it evenly over the tortilla chips, ensuring that each chip gets a generous amount of the chili cheese topping.
- In a separate saucepan, prepare the homemade queso. Start by adding 1 tablespoon of flour to the saucepan and gradually whisk in 1 cup of milk over medium heat. Continue to whisk until the mixture thickens, about 3-5 minutes.
- Once the milk mixture has thickened, stir in 1 cup of shredded cheese for the queso. Continue to stir until the cheese has completely melted and the queso is smooth and creamy. If desired, you can add spices like cumin or chili powder for extra flavor.
- After the queso is ready, remove the nachos from the oven. Drizzle the warm queso over the chili nachos, making sure to cover them generously.
- Top the nachos with 1/2 cup of diced tomatoes and 1/4 cup of sliced jalapeños for added freshness and spice.
- Return the nachos to the oven for an additional 5-10 minutes, just until everything is heated through and the cheese is bubbly.
- Once done, remove the nachos from the oven and let them cool for a minute. Serve immediately, garnished with any additional toppings you desire, such as sour cream or guacamole.
Tips
- Use fresh, high-quality tortilla chips to ensure a crispy base for your nachos.
- For the best melting consistency, use a blend of cheeses like cheddar and monterey jack.
- Make sure to spread chips in a single layer to prevent soggy nachos.
- Keep a close eye on the oven to prevent burning, especially during the final 5-10 minute heating.
- For extra flavor, consider adding a sprinkle of taco seasoning to your chili or queso.
- Prep all ingredients beforehand to make the cooking process smooth and enjoyable.
- Let the nachos rest for a minute after removing from the oven to allow the cheese to set slightly.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 55mg
