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Loaded Nacho Bar Recipe with Creamy Homemade Queso Easy Party Guide

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A quick and easy loaded nacho bar featuring creamy homemade queso and a variety of customizable toppings, perfect for parties and casual get-togethers.

Ingredients

Scale
  • 2 cups sharp white cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 1 ½ cups whole milk, warmed (use dairy-free milk if preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 jalapeño, finely diced (optional)
  • Salt and black pepper to taste
  • 1 large bag sturdy tortilla chips (thick-cut recommended)
  • 1 cup cooked ground beef or turkey, seasoned with taco seasoning
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels, fresh or thawed frozen
  • 1 cup diced tomatoes (seeded)
  • ½ cup sliced black olives
  • 1 cup shredded lettuce
  • ½ cup diced red onion
  • ½ cup fresh cilantro, chopped
  • 1 cup sour cream or Greek yogurt
  • 1 avocado, diced or sliced (optional)
  • Fresh lime wedges for squeezing

Instructions

  1. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter (about 2 minutes).
  2. Whisk in 2 tablespoons of all-purpose flour, stirring constantly to form a smooth roux. Cook for 1-2 minutes until light golden.
  3. Gradually pour in 1 ½ cups warmed whole milk, whisking continuously to prevent lumps. Cook until mixture thickens slightly, about 3-4 minutes.
  4. Reduce heat to low and stir in 2 cups shredded sharp white cheddar and 1 cup Monterey Jack cheese a handful at a time until fully melted and silky.
  5. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and finely diced jalapeño if using. Season with salt and black pepper to taste. Keep warm on lowest heat, stirring occasionally.
  6. Cook 1 cup ground beef or turkey with taco seasoning in a skillet over medium-high heat until browned, about 6-8 minutes. Drain excess fat.
  7. Rinse and drain black beans and corn. Dice tomatoes, slice olives, and chop lettuce, onions, and cilantro.
  8. Spread tortilla chips on a large platter or tray. Arrange toppings in bowls around the chips for easy access.
  9. Pour warm queso into a serving bowl or slow cooker to keep warm.
  10. Invite guests to build their own nacho plates with chips, queso, and toppings. Add sour cream, avocado slices, and lime wedges as desired.

Notes

Warm milk before adding to roux to prevent lumps. Use freshly shredded cheese for best melt. Keep heat low when melting cheese to avoid graininess. Stir queso occasionally to prevent scorching. If queso thickens too much, stir in a splash of warm milk to loosen. Serve chips separately from wet toppings to avoid sogginess. Slow cooker or double boiler can keep queso warm without drying.

Nutrition

Keywords: nachos, queso, loaded nacho bar, party recipe, homemade queso, easy nachos, game night food, Mexican appetizer

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