Baseball Nachos Cheese Jalapeños (Print out)

Tortilla chips topped with savory beef, smooth cheese sauce, and spicy jalapeños for a flavorful snack.

# What You'll Need:

→ Nachos Base

01 - 12 ounces sturdy tortilla chips
02 - 1 pound ground beef
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Cheese Sauce

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 1/2 cups shredded sharp cheddar cheese
15 - 1/2 cup shredded Monterey Jack cheese
16 - 1/4 teaspoon cayenne pepper
17 - 1/4 teaspoon salt

→ Toppings

18 - 1/2 cup pickled jalapeño slices
19 - 1/2 cup diced tomatoes
20 - 1/3 cup sliced scallions
21 - 1/4 cup chopped fresh cilantro
22 - 1/2 cup sour cream

# How to Make It:

01 - Preheat your oven to 350°F
02 - In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, approximately 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for an additional 2 minutes. Set aside.
04 - For the cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned.
05 - Gradually whisk in milk until smooth. Bring to a simmer and cook until slightly thickened, approximately 2 to 3 minutes.
06 - Lower heat and add cheddar, Monterey Jack, cayenne if using, and salt. Whisk until cheese is melted and sauce is smooth. Remove from heat.
07 - Spread tortilla chips evenly on a large oven-safe platter or baking sheet.
08 - Top chips with seasoned beef, then drizzle generously with cheese sauce.
09 - Scatter jalapeño slices, diced tomatoes, and scallions over the top.
10 - Transfer to the oven and bake for 5 to 7 minutes, until everything is hot and bubbly.
11 - Remove from oven. Garnish with chopped cilantro and dollops of sour cream. Serve immediately.

# Expert Advice:

01 -
  • The cheese sauce is shockingly simple to make but tastes like it came from a high-end sports bar.
  • You can prep everything ahead and assemble right before guests arrive, which means you're not stuck in the kitchen.
  • Crispy, creamy, spicy, fresh—every bite has multiple textures and flavors competing for attention in the best way.
  • This recipe scales up or down depending on crowd size without any fussy adjustments.
02 -
  • Thick tortilla chips make or break this dish—I learned this the hard way when flimsy ones dissolved into a gummy mess within minutes of hitting the warm cheese.
  • Whisk the milk into the roux slowly and patiently; rushing it creates lumps that no amount of whisking will fix, and you'll end up with a grainy sauce.
  • Don't assemble nachos too far ahead; chips start losing their crunch to moisture within 15 to 20 minutes, so timing your assembly to the oven preheat is key.
  • Use an oven-safe platter or baking sheet that's large enough to spread chips in a mostly single layer; crowding causes uneven heating and some chips staying cool.
03 -
  • Keep your platter warm on the stove or in a low oven while you're finalizing toppings so nothing cools down before serving.
  • If your cheese sauce breaks or becomes grainy, whisk in a splash of cold milk off heat and it usually comes back together smoothly.
  • Serve sour cream on the side in a small bowl rather than dolloping it all over, so people can add as much as they want without it melting into the warm nachos.
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