Cadillac Nachos

Name: Cadillac Nachos
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

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.

Ingredients

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

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Instructions

Step 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.

Step 2

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.