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Flavorful Loaded Nacho Bar with Creamy Queso Blanco

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A quick and easy loaded nacho bar featuring a creamy, mildly spicy queso blanco sauce, topped with chorizo, black beans, fresh veggies, and customizable garnishes. Perfect for game days, parties, or casual gatherings.

Ingredients

Scale
  • 8 oz shredded White American cheese (Velveeta recommended)
  • 4 oz shredded Monterey Jack cheese
  • 1 cup whole milk (can substitute almond milk)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 small jalapeño, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 12 oz tri-color tortilla chips (Mission brand preferred)
  • 8 oz cooked chorizo sausage, crumbled and browned
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
  • Jalapeño slices, pickled or fresh, to taste
  • 1/2 cup thinly sliced green onions
  • 1 cup shredded lettuce
  • 1/4 cup fresh cilantro leaves
  • 1 medium avocado, sliced or guacamole
  • 1/2 cup sour cream or Mexican crema
  • Fresh lime wedges for squeezing

Instructions

  1. Prepare the Queso Blanco Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux.
  2. Slowly pour in the milk, whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
  3. Add shredded White American and Monterey Jack cheeses gradually, stirring until melted and smooth.
  4. Mix in finely chopped jalapeño, garlic powder, onion powder, salt, and pepper. Keep warm on low heat, stirring occasionally.
  5. Cook the chorizo: Heat a skillet over medium heat, add crumbled chorizo, and cook until browned and cooked through, about 7-10 minutes. Drain excess fat.
  6. Prep toppings: Dice tomatoes, onions, and cilantro for pico de gallo if making fresh. Slice jalapeños, green onions, avocado, and lime wedges. Rinse and drain black beans.
  7. Assemble the nacho bar: Spread tortilla chips evenly on a large serving platter. Spoon warm queso blanco sauce generously over chips.
  8. Sprinkle cooked chorizo and black beans over the cheesy chips.
  9. Add fresh pico de gallo, jalapeño slices, green onions, shredded lettuce, and cilantro.
  10. Top with avocado slices or guacamole and drizzle sour cream or crema.
  11. Serve immediately with lime wedges on the side.

Notes

Keep queso blanco sauce warm but not boiling to prevent splitting. Stir in a splash of milk if sauce thickens too much. Assemble nachos just before serving to keep chips crisp. For vegetarian version, omit chorizo and add grilled mushrooms or sautéed bell peppers. Use gluten-free flour and chips to make gluten-free. Reheat queso gently with milk splash if made ahead.

Nutrition

Keywords: nachos, queso blanco, loaded nachos, chorizo, game day snacks, party food, creamy cheese sauce

Find it online: https://lunafeast.com/flavorful-loaded-nacho-bar-with-creamy-queso-blanco-easy-recipe/