Soccer Game Day Nachos (Printable Version)

Crispy chips topped with creamy cheese sauce, fresh jalapeños, tomato, onion, and avocado—ideal for sharing.

# What You'll Need:

→ Tortilla Chips

01 - 10 oz tortilla chips

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1.5 cups shredded sharp cheddar cheese
06 - 0.5 cup shredded Monterey Jack cheese
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Toppings

10 - 1 medium tomato, diced
11 - 1 small red onion, finely chopped
12 - 1 to 2 jalapeños, thinly sliced
13 - 0.25 cup fresh cilantro, chopped
14 - 0.5 cup sour cream
15 - 1 avocado, sliced or diced
16 - Lime wedges for serving

# Directions:

01 - Preheat your oven to 350°F.
02 - Arrange the tortilla chips in a single layer on a large baking sheet or ovenproof platter.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in the milk and cook until the mixture thickens, approximately 2 to 3 minutes.
05 - Reduce heat to low and add both cheeses, garlic powder, smoked paprika, salt, and pepper. Stir until cheese is completely melted and the sauce is smooth. Remove from heat.
06 - Warm the chips in the oven for 5 minutes, then remove.
07 - Pour the hot cheese sauce evenly over the chips.
08 - Top immediately with diced tomato, red onion, jalapeños, and cilantro.
09 - Dollop with sour cream and add avocado slices. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The homemade cheese sauce tastes nothing like the bottled stuff—it's silky, intentional, and honestly addictive once you taste the difference.
  • Everything comes together in thirty minutes, which means you can actually enjoy people instead of being glued to the stove.
  • You control the toppings, so whether someone hates jalapeños or lives for them, everyone walks away happy.
02 -
  • If your cheese sauce breaks and looks grainy or separated, you've overheated it—add a splash of cold milk and whisk gently off the heat to bring it back together.
  • Don't add your toppings until the moment you're ready to serve, because wet tomatoes will make the chips soggy and cilantro wilts faster than you'd think.
  • The cheese sauce is best enjoyed immediately, so coordinate your timing so everything hits the table at once instead of letting components sit around getting cold.
03 -
  • Use a ladle to pour the cheese sauce so you get even coverage and don't end up with dry chips at the edges of your platter.
  • If you're making this for a crowd, assemble in batches instead of one giant pile—it's easier to serve and keeps everything hot and crispy.
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