These jalapeno nachos are ridiculously addictive and easy to make in less than 15 minutes. The best finger food for the game-day party or a crowd. It is made with a cheesy sauce, and the possible variations are unlimited.
There are fun ways to make it with chicken or a keto version. Explore all the choices here, and make your day comfortable.
It's an insanely easy recipe, and you have whole new variations to choose from, to make it mild, medium, or hot.
Jalapeno is available throughout the season in the market, and if you have jalapeno preserves from your backyard garden like this roasted jalapeno? it's even more fun. Look at the plate of nachos with jalapenos; its adorable, right?
If you are, you might have noticed my love of pepper. I threw them in wherever I could, for their flavors. I make it mild or spicy depending on the occasion of serving. Make this low-carb jalapeno nachos medium spicy if I'm making it for a game-day party. I generally make it as mild on other regular days.
Tortilla chips. The crispy base for our jalapeno nachos is crisp and delicious. Get the store-bought tortilla chips or make your skinny version of baked tortilla chips.
All-purpose flour. However, you may use tapioca starch or corn starch for thicking the sauce.
Jalapeno. I have used 1 whole jalapeno, removing 75% of the seeds and pith. I held 25% seeds for the mild heat. Retain or discard the seeds to your choice.
Milk. I prefer using whole milk. The other milk choices do not impact the flavor of the final dish. 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 are seamlessly balanced well with the sweetness of the corn.
Cheese. The ingredient makes this jalapeno popper nachos, a game day worthy. The medium or sharp cheddar is my choice. 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 jalapeno. How do you prepare the jalapeno? is the question some of you have. If you are newly exploring the peppers, I suggest handling them with gloves or washing your hands immediately after cutting.
Slice the jalapeno into halves lengthwise. Use a spoon to remove the seeds and the pith. Then, slice them.
Seasoning. How to cook jalapeno for nachos? place a skillet over medium heat; add butter, garlic, and jalapeno. Sauté until garlic is fragrant.
Make the cheese sauce. Add all-purpose flour and combine. Then, add milk, cheese, and chili powder. Stir until the cheese melts down.
Toss the corn. Then add corn and toss until it is coated well with the sauce.
Assemble. Over the serving plate, assemble the tortilla chips. And pour over this nacho cheese sauce.
Garnish. Garnish with pickled or fresh sliced jalapeno and serve immediately.
How to Store?
Refrigerate. Store the leftover jalapeno nachos in an airtight container and refrigerate. It stays good for 3 days.
Reheat. Preheat the oven to 275 degrees Fahrenheit. Line a baking tray, place the nachos, and reheat for 5 minutes or until the cheese melts. Check-in between the baking time, as the tortilla chips, can burn quickly.
Chicken. Toss shredded chicken and tomato. Make nachos with jalapenos, a filling, low-carb, and comforting dish.
Veggies. Make this appetizer loaded with avocado, cucumber, and shallots.
Sour cream. Replace the cheese with sour cream in this jalapeno nachos recipe.
Vegan. This crispy nachos with jalapeno recipe is vegan compatible. Cheese is the only ingredient that needs a vegan alternative. You may choose vegan cheese or nutritional yeast for the skinny version. This dairy-free version tastes delicious as well.
Skinny version. The alternatives are great without compensating for the jalapeno nachos' taste level. Choose baked tortilla chips for the store-bought fried chips. And cream cheese, or nutritional yeast for the cheese.
Best to serve with Jalapeno nachos
Make the spicy nacho cheese up to 3 days in advance. Toss it over the chips whenever serving.
Removing the seeds is mild, or you reduce the quantity of jalapeno for less heat. Alternatively, poblano peppers are also a great alternative in this jalapeno nachos recipe.
Corn tortillas are low carb, and if you want to make this entire dish low carb, substitute all-purpose flour with almond powder for making the cheese.
Recommended tool for making this recipe
Skillet. It will provide ample space for your chips and toppings to mingle in this jalapeno nachos recipe.
Grater. This is where your solid block of cheese will transform into melty magic.
Tongs. For arranging your chips and for distributing those fiery jalapenos evenly. It is a simple tool but a game changer in achieving the perfect chip-to-topping ratio.
Printable recipe card
- 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
- 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.
- In a serving plate, arrange a layer of tortiall chips.
- Pour this creamy corn cheese saucce.
- Garnish with fresh jalapeno slices.
- And serve immedietaly.
- Refrigerate. Store the leftover jalapeno nachos in an airtight container and refrigerate. It stays good for 3 days.
- Reheat. Preheat the oven to 275 degrees Fahrenheit. Line a baking tray, place the nachos, and reheat for 5 minutes or until the cheese melts. Check-in between the baking time, as the tortilla chips can burn quickly.