Soccer Game Day Nachos Cheese (Printable)

Crispy chips layered with creamy cheese sauce, fresh veggies, and avocado for a flavorful, shareable snack.

# Required Ingredients:

→ 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 black 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

# Directions:

01 - Preheat oven to 350°F
02 - Spread tortilla chips in a single layer on a large baking sheet or ovenproof platter
03 - In a medium saucepan over medium heat, melt butter then whisk in flour, stirring constantly for 1 minute
04 - Gradually whisk in milk and cook until mixture thickens, approximately 2 to 3 minutes, stirring occasionally
05 - Reduce heat to low and add both cheeses along with garlic powder, smoked paprika, salt, and pepper. Stir until cheese is completely melted and sauce is smooth. Remove from heat
06 - Warm chips in preheated oven for 5 minutes, then remove from oven
07 - Pour hot cheese sauce evenly over the warmed chips, ensuring even coverage
08 - Immediately top nachos with diced tomato, red onion, jalapeños, and cilantro
09 - Dollop sour cream over nachos, add avocado slices, and serve with lime wedges

# Expert Suggestions:

01 -
  • The cheese sauce is silky and addictive, made from scratch in under ten minutes without any weird powders or shortcuts.
  • You control the chaos—pile on as much or as little as you want, making every bite uniquely yours.
  • It's the kind of snack that disappears before halftime and leaves everyone asking for the recipe.
02 -
  • If your cheese sauce breaks and looks grainy, you overheated it—add a splash of cold milk and whisk it off heat until it comes back together.
  • The chips need to stay in the oven until the absolute last second before saucing, or they'll soften and lose that satisfying crunch that makes nachos worth making.
03 -
  • Shred your own cheese from a block instead of using pre-shredded—it melts smoother because it doesn't have the anti-caking agents that make sauces gritty.
  • Keep a small saucepan of extra cheese sauce warm on low heat during eating time so people can add more without you having to remake the whole thing.
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