Soccer Game Day Nachos (Printable version)

Crispy chips topped with creamy cheese sauce, fresh tomato, jalapeños, and avocado for a flavorful snack.

# Needed 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 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 - Preheat oven to 350°F. Arrange tortilla chips in a single layer on a large baking sheet or ovenproof platter.
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly.
03 - Gradually whisk in milk and cook until mixture thickens, approximately 2 to 3 minutes.
04 - Reduce heat to low and add both cheeses, garlic powder, smoked paprika, salt, and pepper. Stir until cheese is fully melted and sauce is smooth. Remove from heat.
05 - Warm chips in preheated oven for 5 minutes, then remove.
06 - Pour hot cheese sauce evenly over chips immediately after removing from oven.
07 - Top immediately with diced tomato, red onion, jalapeños, and cilantro while cheese sauce is still hot.
08 - Dollop with sour cream and add avocado slices. Serve with lime wedges.

# Expert advice:

01 -
  • The cheese sauce is silky and homemade, not that separated, oily stuff from a jar.
  • You can have everything ready in 30 minutes flat, leaving you time to set up snacks before guests arrive.
02 -
  • Never let your cheese sauce sit too long before pouring it on the chips, or it thickens and becomes hard to distribute evenly—I learned this the messy way.
  • Keep your toppings separate and add them right when you serve, not earlier, so the chips stay crispy and everything stays bright and fresh.
03 -
  • Use a whisk religiously when making the sauce—it's the difference between smooth and lumpy, and takes literally 3 extra seconds.
  • Shred your own cheese from a block if you can, because pre-shredded cheese has anti-caking agents that sometimes make the sauce grainy instead of creamy.
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