Soccer Game Day Nachos Cheese (Printable Version)

Crispy tortilla chips topped with creamy cheese sauce and fresh toppings, perfect for game day gatherings.

# What You Need:

→ 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

# How-To:

01 - Preheat your oven to 350°F.
02 - Arrange the tortilla chips in a single layer on a large baking sheet or ovenproof platter.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in the milk and cook until the 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 completely melted and the sauce reaches a smooth consistency. Remove from heat.
06 - Warm the chips in the oven for 5 minutes, then remove.
07 - Pour the hot cheese sauce evenly over the chips.
08 - Top immediately with diced tomato, red onion, jalapeños, and cilantro.
09 - Dollop with sour cream and add avocado slices. Serve with lime wedges.

# Expert Advice:

01 -
  • The cheese sauce comes together in under ten minutes but tastes like you've been working on it all day.
  • You can prep all your toppings while the sauce cooks, so you're actually done before anyone gets hungry.
  • It's the kind of dish where people eat way more than they planned to, then come back for seconds without asking.
02 -
  • The cheese sauce breaks if you let it get too hot after adding cheese, so low heat and constant stirring is non-negotiable once the cheese goes in.
  • If your sauce looks grainy or separated, you can sometimes save it by whisking in a splash of cold milk away from heat—but prevention is easier than rescue.
03 -
  • Keep your cheese shredded from a block rather than using pre-shredded if possible, because the anti-caking agents in bagged cheese can make your sauce look grainy.
  • If you're making these ahead for a party, make the sauce up to an hour before and reheat it gently in a saucepan, whisking in a tiny splash of milk if it's thickened too much.
Go Back