Soccer Game Day Nachos Cheese (Printable)

Crispy chips layered with a rich cheese sauce and fresh vegetables, perfect for sharing on game day.

# Ingredient List:

→ 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 Steps:

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 to create a roux.
03 - Gradually whisk in milk and cook until mixture thickens, approximately 2 to 3 minutes, stirring frequently.
04 - Reduce heat to low and add both cheeses, garlic powder, smoked paprika, salt, and pepper. Stir until cheese melts completely and sauce becomes smooth. Remove from heat.
05 - Place tortilla chips in oven for 5 minutes to warm through, then carefully remove.
06 - Pour hot cheese sauce evenly over warmed chips. Top immediately with diced tomato, red onion, jalapeños, and cilantro.
07 - Dollop with sour cream, arrange avocado slices, and serve with lime wedges on the side.

# Expert Hints:

01 -
  • The cheese sauce comes together in under five minutes, so you're never scrambling when guests arrive.
  • It feeds a crowd without requiring you to hover over the stove during the big moment.
  • Every element tastes fresh because toppings go on at the last second, keeping chips crispy where they matter most.
02 -
  • Never let your cheese sauce sit before pouring—even a few minutes and it'll start to thicken and clump, losing that silky texture.
  • Adding cheese too quickly or at high heat will make it separate and look oily instead of creamy; patience and low heat are your friends.
  • Warm the chips just enough to take the edge off cold; overtoasting them will make them brittle and sad.
03 -
  • Use a combination of two cheeses—one sharp for flavor, one mild for melt—and your sauce will taste complex without being temperamental.
  • If you're adding protein, season it well and layer it under the cheese sauce so the heat melts it slightly and melds everything together.
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