Game-Time Nachos

Ingredients

• 170 g (6 oz; from a 454 g (16 oz) loaf)light prepared cheese product, cut into cubes
• 28 g (1 oz; ¼ cup)shredded reduced-fat mature Cheddar cheese
• 45 ml (3 tablespoons)skimmed milk
• 7.5 ml (1½ teaspoons), from one 177 g (6.25 oz) containerOld El Paso™ 25% Less Sodium Taco Seasoning Mix
• 85 g (3 oz; about 64 chips)baked bite-size tortilla chips
• 225 g (1½ cups), about 5 mediumplum (Roma) tomatoes, finely chopped
• 15 g (¼ cup)fresh coriander, chopped

Instructions

1. 1

   Melt the cheeses

   Put the prepared cheese product, Cheddar, milk and taco seasoning in a 1-litre saucepan. Warm over a medium-low heat, stirring often, until the cheeses have melted and the sauce is smooth.

2. 2

   Assemble the nachos

   While the sauce heats, arrange the tortilla chips on a large serving platter. Pour the warm cheese mixture over them, then scatter over the tomatoes and coriander. Serve straight away.

What are nachos?

Nachos are a Mexican-origin dish of tortilla chips topped with ingredients such as cheese, and they are often served as a shared snack. This version takes a quick, game-time approach, using a stovetop cheese sauce and taco seasoning.

The smooth sauce coats the chips, while chopped tomatoes and fresh coriander bring a juicy, fragrant contrast. Assemble just before eating to keep the chips crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 116 calories, 5g protein, 13g carbs, 5g fat.

The tortilla chips supply most of the carbohydrates, while the prepared cheese and Cheddar contribute much of the fat and protein. Tomatoes add freshness and volume; pair a portion with a green salad or other vegetables for a more balanced plate.

Why this cheese sauce works

Prepared cheese: cubed cheese product melts readily and gives the sauce its smooth base. Keep the heat at medium-low and stir frequently so it melts evenly.

Cheddar and milk: the Cheddar adds a sharper flavour, while skimmed milk helps the mixture loosen into a pourable sauce. The seasoning provides the taco-style savouriness.

Getting the texture right

Gentle heat: take your time melting the cheese rather than turning up the burner. The sauce is ready when no solid pieces remain and it looks smooth.

Fresh toppings: finely chopped tomatoes are easy to distribute across the platter. Add them and the coriander after pouring on the sauce, so they stay fresh rather than cooking into it.

Serve without delay

Platter: spread the chips out in a generous layer so the toppings can reach more than just the centre. Pour the sauce over them as soon as it is smooth.

Timing: these nachos are best eaten immediately after assembly, before the warm sauce softens the chips. Have the tomatoes and coriander chopped while the cheese melts.

Make it a fuller spread

Sides: serve with salsa, guacamole or a crisp green salad for extra freshness. Keep any extra dips on the side to avoid making the chips soggy.

Sharing: the platter is designed for eight portions as a snack or appetiser. For a more substantial meal, serve alongside another filling dish.

Recipe notes & tips

• Cut the prepared cheese into evenly sized cubes so it melts at a similar rate.
• Stir regularly, scraping the base and sides of the saucepan as the cheese melts.
• Keep the heat low once the cheese begins to soften to help prevent scorching.
• Drain very juicy chopped tomatoes before adding them to the platter.
• Warm the serving platter slightly if you want the sauce to stay fluid for longer.

Variations

• Add jalapeños: scatter sliced jalapeños over the finished platter for a spicy kick.
• Use salsa: spoon a little salsa over the chips with the tomatoes for extra tang.
• Add black beans: rinse and drain them, then scatter them over the chips before the sauce.
• Try spring onions: use sliced spring onions in place of some or all of the coriander.
• Add avocado: finish with diced avocado just before serving.

Common mistakes to avoid

• High heat: the cheese can catch on the pan; melt it over medium-low heat and stir often.
• Leaving the sauce unattended: it may melt unevenly; stay nearby and keep stirring.
• Assembling too early: the chips soften under the sauce; build the platter just before serving.
• Chopping tomatoes too coarsely: the toppings will be harder to share evenly; chop them finely.
• Using a small platter: chips can pile up with uneven toppings; spread them across a large platter.

How to store

These nachos are best eaten immediately and do not keep well once assembled, as the sauce softens the chips. Refrigerate any leftover cheese sauce in a covered container for up to 3 days and reheat gently in a saucepan, stirring; assemble with fresh chips and toppings.

Frequently asked questions