Gameday Nachos with Homemade Nacho Cheese

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Gameday Nachos with Homemade Nacho Cheese

Gameday Nachos with Homemade Nacho Cheese

Pickled Jalapenos
  • 3 jalapenos, thinly sliced into rings
  • 1 clove garlic, minced
  • 1/2 lime, juiced
  • 1/4 cup pineapple juice
  • 1/4 cup white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon mustard seeds
  • Salt and pepper, to taste
Instructions
  1. In a large plastic re-sealable bag, combine all the ingredients and shake to combine. Refrigerate for at least 1 hour or overnight.
Nacho Cheese Sauce Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups Cabot shredded sharp cheddar cheese
  • 1 1/2 cups Cabot shredded Monterey Jack cheese
  • 2 teaspoons chili powder
  • 1 teaspoon smoked chipotle powder
  • 1/2 teaspoon paprika
Instructions
  1. Place a medium saucepot over medium heat and melt butter. When the butter is melted, whisk in the flour until combined and cook, stirring frequently for 2 minutes. Slowly whisk in the milk and beer until combined. Bring the mixture to a simmer and continue to cook until the sauce has thickened. Reduce the heat to low and stir in the cheeses, spices and season with salt and pepper. Hold the sauce over low heat, stirring occasionally, until ready to serve.
Nachos Ingredients
  • 2 6-ounce boneless, skinless chicken breasts
  • 1 13-ounce bag tortilla chips
  • 1/4 head iceberg lettuce, shredded
  • 1 medium tomato, diced
  • 3 green onions, thinly sliced
  • 1/2 cup Wholly Guacamole® Classic dip
Instructions
  1. Heat olive oil in a saucepan over medium high heat.
  2. Season the chicken breasts with salt and pepper and place in the pan. Cook for 4 minutes on each side or until chicken is fully cooked. Remove cooked chicken to a cutting board and rest for 5 minutes. Thinly slice chicken and set aside.
  3. To assemble the nachos, spread the chips in a single layer on a platter, cover them with beans, lettuce, tomatoes, scallions, chicken, Wholly Guacamole Classic dip, nacho cheese and pickled jalapeños. Serve warm.
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