Enjoy nachos at home with a twist. These are the Best Tex Mex Nachos topped with an Easy Homemade Queso Dip Recipe. No boxed cheeses here, this queso is made with only real cheese.
Living in Austin, Tex Mex is a way of life. It’s not just at the best Mexican restaurants. You can find the Tex Mex flair at so many restaurants whether they’re serving up Tex Mex cheesesteaks or to put on your breakfast tacos or migas.
Tex Mex Nachos with Easy Homemade Queso Dip
I’m a queso fiend. I could and (maybe) have on occasion just spooned it into my mouth.
My girls inherited my love of queso and regularly do the same thing when we’re at restaurants. While they love homemade guacamole and fresh tomato salsa, queso is the highlight of the show. And they’ve been known to shovel it in their mouths with great abandon.
The first year I played fantasy football, my team name was after a photo of my oldest devouring spoonfuls of queso.
Surprisingly I don’t make queso very regularly at home. Over the years my queso has improved but it’s always been a work in progress. But I think I finally have it!
This queso does not have any of that yucky, shelf-stable cheese. The secret is to shred your own Mexican cheese. The creamy, smooth flavor makes it an obvious choice for homemade queso.
And how can you make homemade queso dip even better? Serving it with nachos, of course. In the spirit of Tex Mex, I went beyond the typical nacho ingredients and added black beans, grilled chicken, sour cream, and cilantro.
Check out the recipe below for these Tex Mex Nachos with an Easy Homemade Queso Dip recipe!
Easy Homemade Queso Dip Recipe
Tex Mex Nachos + Easy Homemade Queso Dip
- 1 tbsp. butter
- 1/3 cup red onion diced
- 2 garlic cloves minced
- 3 tbsp. jalapeños deveined and seeded for a milder flavor
- 3/4 cup milk
- 1/4 cup crema
- 2 oz. cream cheese softened
- 1/2 tbsp. corn starch
- 8 oz. Mexican cheese shredded
- tortilla chips
- 1/2 cup black beans
- 1/2 cup grilled chicken chopped
- serve with cilantro and sour cream or crema
- Melt butter in a medium saucepan over medium heat.
- Then, add onion, garlic, and jalapeños.
- Allow mix to cook for about 5 minutes until they've softened and started to turn translucent.
- Whisk corn starch into pepper mix and allow to cook about 1 minute.
- Add milk and crema, whisking constantly and allow to come to a simmer.
- Next add the cream cheese and whisk until combined, before turning the heat down to medium-low.
- Slowly add your Mexican cheese mix 1/2 cup at a time until the cheese is completely melted and the sauce is nice and creamy.
- If the queso is too thick, you can always add a little splash of milk at a time until you get the desired consistency.
- Place chips on a serving platter or plate, pour queso over the chips and add remaining toppings.
- Serve while hot!