Soccer Game Day Nachos (Print view)

Crispy chips layered with rich cheese sauce and fresh toppings, perfect for game day gatherings.

# List of 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

# Step-by-Step Directions:

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, about 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 the sauce is smooth. 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 Suggestions:

01 -
  • The cheese sauce tastes like a restaurant made it, but you'll have it ready in under 10 minutes.
  • Everything comes together right before serving, so your chips stay crispy and your toppings taste fresh.
  • You can prep the toppings while the sauce cooks, which means less stress when people are already settling in to watch.
02 -
  • If your cheese sauce breaks or looks grainy, you've added the cheese too fast or the heat was too high—take it off the stove immediately and whisk in a splash of cold milk to save it.
  • The chips need to be warm when the sauce hits them, but not so hot that they've been sitting around getting soggy—timing here is everything.
  • Prep your toppings before you start the sauce, because once that cheese is done, you're on the clock to keep everything hot and together.
03 -
  • If you're feeding a bigger crowd, make your cheese sauce ahead and reheat it gently right before serving—just whisk in a splash of milk if it thickens up.
  • Swap half the cheddar for pepper jack if you want real heat, but don't go all heat or you'll lose the cheese flavor that makes this work.
  • Brown some ground beef or shredded chicken earlier in the day and season it generously, then warm it up and layer it under the sauce for a heartier version that still feels like a snack.
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