This Jalapeno Nachos recipe is the best finger food for a game-day party. It is easy to make in less than 15 minutes and tastes absolutely addictive.
You might have noticed my love of pepper(like this jalapeno coleslaw). I throw them in wherever I can for their flavors and taste, and I have been waiting to share this jalapeno nachos recipe for a long time.
And here it is!
It's a flavorful favorite. I've perfected this recipe over time, and I hope you'll enjoy it just as much as my family does!
This recipe is great to customize, from mild to hot, to your heat preference. Look at the plate of nachos with jalapenos; it's adorable, right?
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Why You'll Love This Recipe
⭐️It's easy and quick to prepare!
⭐️Cheesy, crunchy, and delicious.
⭐️Perfect for last-minute prepping on game day.
Ingredients
- Tortilla chips: You can get store-bought or make your lighter version of baked tortilla chips.
- All-purpose flour: You can substitute with tapioca starch or corn starch.
- Jalapeno: I used one whole jalapeno, removing 75% of the seeds and pith. I held 25% of the seeds for mild heat. You can retain or discard the seeds.
- Milk: I prefer using whole milk. The other milk choices do not impact the flavor of the final dish, so feel free to use your favorite.
- Chili powder: I have added it for its rich, robust flavor.
- Corn: The crispy chips, cheesy sauce, and hot jalapeno-loaded spicy nachos seamlessly balance the sweetness of the corn.
- Cheese: I choose medium or sharp cheddar. A blend of American cheese is another option to bring a mild taste. I suggest grating a block of cheese for a silky sauce.
How To Make Jalapeno Nachos
- Cut the jalapeño in half and remove the seeds and pith using a spoon.
- Add butter, garlic, and jalapeño in a skillet over medium heat.
- Stir until the garlic changes color slightly. Add the flour and stir for a minute without letting it burn. Then, mix in the milk, cheese, corn, and taco seasoning, stirring continuously until the cheese melts completely.
- Arrange the tortilla chips on a serving plate. Pour the creamy corn cheese sauce over the chips, garnish with fresh jalapeño slices, and serve immediately.
♨️How To Adjust The Heat Level
This jalapeno cheese sauce has a gentle warmth and slight spiciness. You can control the heat by adjusting the amount of jalapeño and taco seasoning.
Taco seasoning brings mild warmth to the dish, while the jalapenos can make it mild to medium-hot.
To reduce the heat, reduce the amount of jalapeno by removing the seeds and central white membrane of the jalapeño.
Storage & Reheating
It's always a good idea to store the chips, cheese sauce, and other ingredients separately to prevent the leftover jalapeno nachos from becoming soggy.
Store the cheese sauce and the cheese sauce in separate containers in the refrigerator for up to three days.
When ready to serve, slightly warm the cheese sauce by adding a splash of milk or water and reheating it. Warm the chips in the oven or air fryer, then assemble the nachos before serving.
FAQ
You can make the spicy nacho cheese sauce up to 3 days in advance(like this jalapeno cheese sauce). Toss it over the chips whenever you serve it.
Corn tortillas are low-carb, and to make this entire dish low-carb, substitute all-purpose flour with almond powder for the cheese.
Yes, you can substitute cheddar cheese with dairy-free, vegan cheese. This dairy-free version also tastes delicious.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Nachos Recipe
Ingredients
- 1 jalapeno remove the seed and pith
- 2 tablespoon butter unsalted
- 1 tablespoon garlic minced
- 3 tablespoon all-purpose flour
- 1 cup whole milk
- ½ cup cheddar cheese
- ½ cup corn
- ¾ teaspoon taco seasoning /chili powder
- 6 oz tortilla chips
Instructions
Prepping
- Cut the jalapeno into two. And core the seeds and the pith using a spoon.
For the cheese sauce
- Over medium heat, in a skillet add butter, garlic and jalapeno.
- Stir until garlic slighlty changes its color.
- Add all-purpose flour and stir for a minute without burning.
- Then stir in milk, cheese, corn, and taco seasoning.
- Stir continously intil cheese melts completely.
Assemble
- In a serving plate, arrange a layer of tortiall chips.
- Pour this creamy corn cheese saucce.
- Garnish with fresh jalapeno slices.
- And serve immedietaly.
Notes
- Adjust the heat level by using more or fewer jalapeño seeds and taco seasoning to make it milder or spicier.
- Store the cheese sauce separately in the refrigerator for up to 3 days.
- When ready to serve, reheat the sauce with a splash of milk or water, and warm the chips in the oven or air fryer before assembling.
Chenee says
These were so good and had just the right amount of kick. I made them without the jalapenos for the kids and they loved them too.
Gus says
I just tried the jalapeño nachos, and they were terrific! The flavors were perfectly balanced with just the right amount of heat. It's super easy to follow and made for a delicious snack. They were definitely going to make them again.