Soccer Game Day Nachos (Print Version)

Crispy chips layered with creamy cheese sauce and vibrant toppings for flavorful game day bites.

# What You'll Need:

→ Tortilla Chips

01 - 10 ounces 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

# Steps to Follow:

01 - Set oven to 350°F
02 - Distribute tortilla chips in single layer on large baking sheet or ovenproof platter
03 - Melt butter in medium saucepan over medium heat. Whisk in flour and cook for 1 minute while stirring constantly
04 - Gradually whisk milk into flour mixture and cook until thickened, approximately 2 to 3 minutes
05 - Reduce heat to low. Add both cheeses, garlic powder, smoked paprika, salt, and pepper. Stir until cheese melts completely and sauce achieves smooth consistency. Remove from heat
06 - Place chips in oven for 5 minutes, then remove
07 - Pour hot cheese sauce evenly over warmed chips
08 - Immediately top with diced tomato, red onion, jalapeños, and cilantro
09 - Dollop with sour cream, add avocado slices, and serve with lime wedges

# Additional Tips::

01 -
  • The cheese sauce comes together in under five minutes, so you're not stuck in the kitchen while everyone's cheering.
  • You can prep all your toppings ahead and just assemble when you're ready, which means less stress and more game time.
  • One tray feeds six people easily, making it the kind of dish that disappears and gets complimented without you breaking a sweat.
02 -
  • Cold cheese sauce is a disaster waiting to happen—pour it while it's hot enough to be glossy and pourable, or it'll seize up and clump on your chips.
  • The roux matters more than you'd think; if you don't cook the flour and butter together first, your sauce will taste floury and raw instead of rich.
03 -
  • Make your cheese sauce first, then assemble everything else while it stays warm—rushing the sauce because you're behind on timing is how you end up with chunky disasters.
  • Prep all your fresh toppings in advance, but don't slice the avocado until the absolute last second, or it'll brown and turn unappetizing.
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