Recipe courtesy of Susan Vu

Nachos with 3-Cheese Queso

Jalapenos and hot sauce add spicy brightness to this creamy, intensely-cheesy queso. Serve the sauce as soon as it comes off the stove for a perfect silky texture.
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 to 8 servings; 2 3/4 cups sauce
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One 9-ounce bag good-quality tortilla chips

3-Queese Queso:

2 tablespoons unsalted butter

1 jalapeno, minced

2 tablespoons all-purpose flour

2 cups whole milk

3 ounces sharp Cheddar, grated

3 ounces manchego cheese, grated

3 ounces Monterey Jack cheese, grated

Kosher salt and freshly ground black pepper

Hot sauce


  1. Preheat the oven to 425 degrees F and place a rack on the second-to-top position.
  2. Spread out the tortilla chips on a baking sheet in a single layer. Bake until the chips are warmed through, 2 to 3 minutes. Turn off the heat and keep in the warm oven until you are ready to assemble the nachos. 
  3. For the 3-cheese queso: Melt the butter in a large saucepan over medium heat. Add the jalapenos and cook until softened, stirring occasionally, 3 to 4 minutes. Stir in 1/4 cup of the milk to combine, and then stir in the flour to combine and cook until lightly browned and thick, 2 to 3 minutes. Pour in the remaining milk and bring to a boil over medium-high heat, and then reduce to a simmer and cook, stirring frequently, until thickened to the consistency of heavy cream, 6 to 8 minutes. Turn off the heat and stir in the cheeses until melted. Season with salt, black pepper and hot sauce. 
  4. To serve, spread out the warm tortilla chips on a large platter. Drizzle all over with the 3-cheese queso and serve immediately.