Skillet Nachos with Queso. Pepper jack & Cooper Sharp queso, that is. Cooper sharp is potentially the best cheese on the planet. And I know we are off to a crazy start when the topic is mostly about cheese, but that is because I needed a nacho recipe that didn’t have microwaved shredded cheese or melted velveeta. This nacho recipe was for me as much as it is for you, I promise. But I am going to say, all of the toppings are absolutely my favorites. A good nacho needs sour cream, creamy queso, seasoned beef, salsa, shredded lettuce and guac. Feel free after starting the recipe to go in whatever direction you want to go!

The Perfect Nacho Toppings

Below you will see that I have a recipe for a very simple pico de gallo recipe and a very simple guacamole recipe. To save yourself time, feel free to skip this step and buy your favorite store bought. Or even better, if you are making this for the superbowl, you can make everything ahead of time and assemble the next day. I actually think pico de gallo benefits from sitting overnight. All of the flavors meld together and everything has time to work it’s magic.

I like a very mixed in guac (think Chipotle), but following my recipe and cutting your avocados into chunks will still work. The best part of this recipe honestly is that it is mostly a nacho guide – you can do whatever you want. But I say if there is anything you follow of mine, it is the queso.

Queso

A very catchy subheading, indeed. It is just that this queso is a component that needs no introduction. If you are here just for the queso, feel free to only make that and plop on the couch with a bag of Tostitos. I have had many nights like that and I can’t say I have ever complained.

The only tricky part (and it is not tricky) of making this queso is the flour + milk combo right at the start. This is a very basic trick to add some browned toasty flavor as well as thicken your queso. It is okay if it gets kind of clumpy. It is also okay if it does not immediately melt into the evaporated milk that is added later. Whisk it up the best you can, and fold in the cheese. It will all melt together and you will see the magic happen.

I love the smokey flavor of smoked paprika, but a pinch of cayenne will add more heat to the pepper jack cheese. If you are a spice lover, I suggest it. But make sure you taste as you go, starting with a little before adding more.

If you make these Skillet Nachos with Queso – let me know below or tag me on Instagram @quartersoulcrisis ! What are you making for the Super Bowl??

Classic Skillet Nachos with Queso

5 from 1 vote

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Servings servings

Equipment

9 inch cast iron skillet (any oven safe skillet or baking sheet)

Ingredients

The Best Nacho Queso

1 can evaporated milk
4 oz cooper sharp or american cheese*
8 oz pepper jack cheese
½ tbs flour or cornstarch
½ tsp smoked paprika
1/4 – 1/2 tsp cayenne optional for heat

Basic ingredients

restaurant style tortilla chips
sour cream
shredded lettuce or thinly sliced romain
any toppings you love: black olives raw or pickled jalapenos

Classic Creamy Guacamole

2 avocados
1 garlic clove
Juice of ½ lime
2 tbs red onion chopped fine/minced
1-2 tbs cilantro chopped fine
salt & pepper to taste

Simple Pico de Gallo

4 roma tomatoes chopped (keep the seeds & all!)
¼ cup red onion chopped fine
2 tbs cilantro chopped fine
optional jalapeno chopped & to taste
juice of 1 lime, salt & pepper to taste

Taco Ground Beef

1 lb ground beef
1 packet taco seasoning

Instructions

Preheat Oven to 350° when getting ready to assemble nachos:
Assemble: In a large cast iron skillet or the biggest skillet you can find (or even a baking sheet), dump your chips. Place in oven & bake for 5-10 minutes until starting to get golden. Remove from oven, add ground beef, drizzle queso. Add pico de gallo all over. Add shredded lettuce, a dollop of guac & sour cream.
Make Pico de Gallo: In a medium bowl, add tomatoes, red onion, juice of 1/2 lime, a pinch of salt & pepper. Fold in chopped cilantro. Add more lime, salt or pepper to taste. Place in fridge to sit while you make nachos (or up to 3 nights in advance).
Make guacamole: by pitting & scooping out 2 avocados. In a small bowl, add avocado, lime juice, salt, pepper, red onion & cilantro. Mash with a fork and add more lime, salt, pepper or cilantro to taste.
Taco Ground Beef: In a large skillet, heat about ½ tbs olive oil. Brown & cook ground beef, breaking it up as you cook, until mostly cooked through. Add taco seasoning packet & 1/2 cup water (if it says so in the instructions). Toss until meat is completely coated, saucy & cooked through.
While Ground beef cooks, Make Queso: In a small sauce pan on medium-low heat, add 1tbs cornstarch or flour and ¼ cup evaporated milk. Stir until slightly golden and looking thick and sticky.
Remove from heat & pour ½ cup evaporated milk into saucepan. Whisk until incorporated & add cooper sharp. Place back on heat & stir until cheese melts. Follow with the pepper jack, paprika & cayenne if using. Stir until combined and melted. Add more evaporated milk to thin to your liking. It will thicken as it sits, keep some if you may need to reheat.*

Home Cook’s Notes

Home Cook’s Notes:

*At the end of the day, this recipe is all about having the melty queso. You can shortcut by buying your favorite guac & pico, but you have GOT to make the queso.

* Cooper Sharp is at your local deli, but feel free to sub with American Cheese

*This queso will thicken as it sits. If it gets too thick, you can reheat in small sauce pan or by microwaving in 30 second increments. Add milk or even a light bit of water to thin again while re-heating.