Nachos with Fire Roasted Salsa Queso
An easy homemade salsa queso sauce turns pantry ingredient nachos into super flavorful, cheesy nachos. Top your chips with whatever ingredients you have on hand as well as this salsa queso sauce made with shredded cheddar cheese and fire roasted salsa.
Fire Roasted Salsa Queso
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/4 tsp kosher salt
- 2/3-1 can Fire Roasted Salsa
Nachos and Other Toppings
- 1/3-1/2 bag tortilla chips
- 1 cup protein black/pinto beans or ground turkey/beef/chicken
- 1 cup corn frozen/canned
- 1/4 cup jalapenos (optional)
- 1/2-1 avocado diced (optional)
- cilantro (optional)
- lime (optional)
- green onions (optional)
- sour cream (optional)
- guacamole (optional)
- diced tomatoes (optional)
- Preheatoven to broil. Set rack to middle-high level in oven.
- Add 2 Tablespoons butter, 2 Tablespoons flour to a saucepan over medium heat. Whisk together melted butter and flour for 1-2 minutes, until paste forms.
- Add 1/2 cup milk to butter and flour paste, whisk until smooth. Constantly whisk until thickened, about 2-3 minutes.
- Once milk sauce is thickened, add in 2 cups shredded cheese, 1/4 teaspoon kosher salt. Whisk until cheese is melted. Sauce will be thick.
- Add in 2/3-1 can salsa. Adding lots of salsa might break up cheese sauce. Whisk together. Cook for about a minute, if sauce is too thick, add 1 Tablespoon of milk at a time, until desired thickness. It should be easy to pour over chips.
- Spread an even layer of chips onto baking sheet. It’s ok if there are spots with 2 layers of chips.
- Evenly pour fire roasted salsa queso over chips. Then distribute protein, corn, vegetables if desired.
- Place in oven for 2-5 minutes, until chips barely start to brown. Check frequently to avoid burning chips.
- Add desired fresh toppings to cooked nachos, like sour cream, green onion, guacamole/avocado, diced tomatoes, etc. Add additional salsa, if desired. Enjoy immediately!