Cadillac Nachos

Cadillac Nachos
Farideh Sadeghin

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.

Cadillac Nachos
A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright.
Yield: serves 6-8

Ingredients

  • 1 cup whole milk
  • 13 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
  • 34 cup salsa roja
  • 12 cup chile de arbol salsa
  • 1 cup cilantro leaves
  • 12 cup sour cream
  • 5 radishes, cut into thin wedges
  • 4 spring onions, thinly sliced

Instructions

  1. Heat milk, jalapeños, and cheese in a 4-qt. saucepan over medium-low until cheese has melted and sauce has thickened, about 30 minutes.
  2. Lay one layer of tortillas on a large platter. Top with 12 cup queso and half of the beans. Repeat with one more layer. Finish with salsas, cilantro, sour cream, radishes, and spring onions.