Tailgate Nacho Bar with Queso (Printable version)
A customizable nacho bar with crisp chips, zesty toppings, and creamy homemade queso. Perfect for game day gatherings.
# Ingredient List:
→ Queso Sauce
01 - 2 tablespoons unsalted butter
02 - 2 tablespoons all-purpose flour
03 - 1 cup whole milk
04 - 1 cup shredded cheddar cheese
05 - 1 cup shredded Monterey Jack cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon ground cumin
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon salt
11 - 1 finely diced jalapeño (optional)
12 - 1 (10 ounce) can diced tomatoes with green chilies, drained (optional)
→ Base & Chips
13 - 2 large bags (approximately 24 ounces total) tortilla chips
→ Protein Options
14 - 2 cups cooked, seasoned ground beef or turkey
15 - 2 cups shredded rotisserie chicken
16 - 2 cups cooked black beans, drained and rinsed
→ Toppings
17 - 2 cups shredded lettuce
18 - 2 cups diced tomatoes
19 - 1 cup sliced black olives
20 - 1 cup pickled jalapeños
21 - 1 cup sliced green onions
22 - 1 cup sour cream
23 - 1 cup guacamole
24 - 1/2 cup chopped fresh cilantro
25 - 2 limes, cut into wedges
# How to Make It:
01 - In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
02 - Slowly whisk in 1 cup whole milk, ensuring no lumps form. Continue to cook, stirring frequently, until the mixture thickens to a creamy consistency, approximately 2 to 3 minutes.
03 - Reduce the heat to low. Gradually stir in 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese until they are fully melted and the sauce is smooth. Incorporate 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt. If desired, stir in 1 finely diced jalapeño and 1 (10 ounce) can of drained diced tomatoes with green chilies. Keep the queso warm over low heat, stirring occasionally to prevent sticking.
04 - Place 2 large bags (approximately 24 ounces total) of tortilla chips in a spacious serving bowl or spread them evenly across a large serving tray, ready for assembly.
05 - Warm your chosen protein options: 2 cups of cooked, seasoned ground beef or turkey, 2 cups of shredded rotisserie chicken, or 2 cups of drained and rinsed cooked black beans. Transfer each prepared protein into separate serving bowls.
06 - Organize the various toppings into individual serving bowls for convenient self-service. These include 2 cups shredded lettuce, 2 cups diced tomatoes, 1 cup sliced black olives, 1 cup pickled jalapeños, 1 cup sliced green onions, 1 cup sour cream, 1 cup guacamole, 1/2 cup chopped fresh cilantro, and 2 lime wedges.
07 - Present the arranged tortilla chips, the warm queso sauce, the prepared protein options, and all the various toppings. Instruct guests to customize their nacho plates by layering chips with their chosen ingredients and a generous drizzle of the warm, creamy queso sauce.
# Expert Suggestions:
01 -
- You get to be the hero of any gathering, effortlessly feeding a hungry crowd with minimal fuss.
- It's infinitely customizable, meaning there's truly something delicious for every single person at your table.
02 -
- Always drain your canned tomatoes with green chilies thoroughly; nobody wants watery queso.
- Resist the urge to blast the heat when melting the cheese, low and slow prevents a grainy texture.
03 -
- For ultimate freshness, prepare all your toppings ahead of time and keep them chilled until just before serving.
- If making a large batch of queso, consider keeping it warm in a small slow cooker on the "warm" setting; it's a game-changer for big parties.