Soccer Game Day Nachos Cheese (Printable)

Crispy chips topped with creamy cheese and fresh ingredients, perfect for sharing during game day.

# Components:

→ 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 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded Monterey Jack cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 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 - 1/4 cup fresh cilantro, chopped
14 - 1/2 cup sour cream
15 - 1 avocado, sliced or diced
16 - Lime wedges for serving

# Directions:

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

# Expert Advice:

01 -
  • The cheese sauce is buttery and smooth without any graininess, which means it actually clings to every chip instead of pooling at the bottom.
  • You can have everything ready in under 30 minutes, making it perfect for those moments when people show up and you want to look like you planned ahead.
  • It feeds a crowd without requiring you to stand over a stove, so you can actually watch the game or hang out with people.
02 -
  • If your cheese sauce breaks and becomes grainy or separates, it means the heat got too high or you added cold cheese to hot cream; this is why you keep it on low and let the milk warm the cheese gently, not aggressively.
  • The difference between nachos that stay crispy and nachos that turn into a soggy mess is that five-minute chip warming in the oven—it dries them out just enough so they stay structured even under the weight of the sauce and toppings.
03 -
  • Use a whisk instead of a spoon when making the roux and sauce; it's faster, prevents lumps, and honestly feels more confident when you're standing there at the stove.
  • If your cheese sauce ever breaks, you can often rescue it by taking it off the heat and whisking in a splash of cold milk, which can sometimes bring it back together.
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