Crispy chips topped with creamy cheese sauce, fresh tomato, jalapeños, and avocado – perfect for sharing.
# Components:
→ Tortilla Chips
01 - 10 ounces tortilla chips
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1.5 cups shredded sharp cheddar cheese
06 - 0.5 cup shredded Monterey Jack cheese
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon smoked paprika
09 - Salt and pepper to taste
→ Toppings
10 - 1 medium tomato, diced
11 - 1 small red onion, finely chopped
12 - 1 to 2 jalapeños, thinly sliced
13 - 0.25 cup fresh cilantro, chopped
14 - 0.5 cup sour cream
15 - 1 avocado, sliced or diced
16 - Lime wedges for serving
# Directions:
01 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
02 - Gradually whisk in milk and cook until mixture thickens, approximately 2 to 3 minutes, stirring occasionally.
03 - Reduce heat to low and add both cheddar and Monterey Jack cheeses, garlic powder, smoked paprika, salt, and pepper. Stir continuously until cheese melts completely and sauce reaches smooth consistency. Remove from heat.
04 - Preheat oven to 350°F. Arrange tortilla chips in single layer on large baking sheet or ovenproof platter. Warm chips in oven for 5 minutes, then remove.
05 - Pour hot cheese sauce evenly over warmed chips, covering as much surface area as possible.
06 - Immediately top with diced tomato, red onion, jalapeños, and cilantro. Dollop with sour cream and add avocado slices. Serve with lime wedges.
