4.5
2 ratings

Tasty Cheese Nachos

For all you nacho lovers
Tasty Cheese Nachos
Photo courtesy of Madison Square Garden

Try this unique twist on classic nachos, created by Tasty and served at Madison Square Garden in New York City. Crispy tortilla chips are layered with homemade Chihuahua cheese sauce, salsa verde, and salsa roja. They take a little more time than your usual nachos, but are so worth it!

Recipe courtesy of Madison Square Garden

Ready in
2 h
30 m
(prepare time)
1 h and 30 m
(cook time)
8
Servings

Ingredients

For the Nachos:

  • 4-5 Cups tortilla chips
  • 6 Ounces Chihuahua cheese sauce (see recipe below)
  • 1/2 Cup diced white or Spanish onion
  • 2 each diced plum tomato
  • 1 Tablespoon cotija cheese
  • 2 Ounces salsa roja (red sauce, see recipe below)
  • 2 Ounces salsa verde (green sauce, see recipe below)
  • 1/4 Cup sliced jalapenos (thin sliced for garnish)
  • Chopped cilantro (for garnish)

For the Chihuahua Cheese Sauce:

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 Cup whole milk
  • 6 Ounces shredded Chihuahua cheese (about 1.5 cups)
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon chili powder

For the Salsa Verde:

  • 1 1/4 Pound tomatillos or green tomatoes
  • 1 white onion
  • 4 Serrano chiles
  • 4 cloves garlic
  • 12 sprigs cilantro
  • 2 Tablespoons cooking oil
  • 1 and 1/2 teaspoon salt, plus more to taste

For the Salsa Roja:

  • 5 plum Roma tomatoes
  • 1 white onion
  • 12 stalks of cilantro
  • 2 Serrano chiles
  • 2 cloves garlic
  • 1 Teaspoon salt, or to taste
  • 2 Tablespoons cooking oil
  • 2 Cups water

Directions

For the Nachos:

Preheat oven to 375 degrees F.

Lightly coat an 8×8 baking dish with nonstick spray.

Spread tortilla chips into the prepared baking dish.

This will give the tortilla chips that extra crunchiness.

Bake for 8 minutes.

Gather a large plate and place half of the chips down.

Drizzle 3 oz. of Chihuahua cheese sauce on tortilla chips.

Garnish with diced tomatoes, diced onions, and cotija cheese.

Repeat with the rest of the tortilla chips.

Once second layer is assembled, drizzle crema or sour cream on all finished product.

Sprinkle cotija cheese.

Don’t be shy with the Chihuahua cheese sauce.

If you need more, feel free to introduce that cheesy, velvety goodness.

Using a ladle or big spoon, sauce the sides of the nachos with salsa verde and salsa roja.

This will add a little kick to your bite.

Garnish with sliced jalapenos and chopped cilantro.

For the Chihuahua Cheese Sauce:

Add the butter and flour to a small sauce pot.

Heat and whisk the butter and flour together until they become bubbly and foamy.

Continue to cook and whisk the bubbly mixture for about one minute.

Whisk the milk into the flour and butter mixture.

Turn the heat up slightly and allow the milk to come to a simmer while whisking.

When it reaches a simmer, the mixture will thicken.

Once it's thick enough to coat a spoon, turn off the heat.

Stir in the shredded Chihuahua cheese, one handful at a time, until melted into the sauce.

If needed, place the pot over a low flame to help the cheese melt.

Do not over-heat the cheese sauce.

Once all the cheese is melted into the sauce, stir in the salt and chili powder.

Taste and adjust the seasoning as needed.

If the sauce becomes too thick, simply whisk in an additional splash of milk.

For the Salsa Verde:

Remove the papery husks from the tomatillos and rinse to remove the sticky residue.

Quarter the onion.

Add all the ingredients except the cilantro and salt to a large pot and just cover with water. 

Bring the water and ingredients to a boil and then simmer for 10 minutes.

Blend the cooked ingredients and the cilantro with the cooking water until smooth (about 30 seconds).

Heat 2 tablespoons of cooking oil in the pot. 

Pour the blended salsa back into the pot with the hot cooking oil. 

Reduce the heat and simmer for 20 minutes.

Add the salt and adjust if necessary.

For the Salsa Roja:

Cut the onion in quarters. 

Cut the tomatoes in half. 

Cut the stems off the chiles, slice in half, and remove seeds. 

Peel the garlic.

Add all the ingredients except the cilantro and salt to a large pot. 

Add just enough water to almost cover the ingredients (about 4 cups).

Bring the water to a boil and then reduce to low.

Simmer for 20 minutes.

Blend all the ingredients including the cilantro with the cooking water (blend in 2 batches).

Heat 2 tablespoons of cooking oil in the same pot over medium heat. 

Pour the blended salsa into the hot oil. 

Reduce the heat and simmer for 20 minutes.

Adjust the salt to taste.