A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright. They will feed and impress a hungry crowd, and deserve top billing on your Super Bowl menu. You can also just make the cheese sauce and serve it alongside a bowl of your favorite chips: a less ambitious option. This recipe is adapted from Stephen Tanner at The Commodore in Brooklyn, New York.
- 1 cup whole milk
- 1⁄3 cup pickled jalapeños, roughly chopped
- 2 (12-oz.) packages white American cheese, or 32 slices
- 1 bag white corn tortilla chips
- 2 cups cooked cranberry beans, lightly smashed
- 1 cup salsa verde, or more to taste
- 3⁄4 cup salsa roja
- 1⁄2 cup chile de arbol salsa
- 1 cup cilantro leaves
- 1⁄2 cup sour cream
- 5 radishes, cut into thin wedges
- 4 spring onions, thinly sliced
Heat milk, jalapeños, and cheese in a 4-qt. saucepan over medium-low until cheese has melted and sauce has thickened, about 30 minutes.
Lay one layer of tortillas on a large platter. Top with 1⁄2 cup queso and half of the beans. Repeat with one more layer. Finish with salsas, cilantro, sour cream, radishes, and spring onions.