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Cheesecake Factory Nachos Recipe

Lyra WestonLyra Weston
This copycat Cheesecake Factory nachos recipe layers crispy chips, melted cheese, queso and guac for the loaded plate you crave.
5 from 10 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 680 kcal

Equipment

  • Large rimmed baking sheet
  • Parchment Paper
  • Medium saucepan
  • Whisk
  • small bowl or jar for pickling
  • Box grater

Ingredients
  

For the Nacho Base
  • 12 oz thick restaurant style tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 can 15 oz black beans, drained and rinsed
For the Queso
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 and 1/2 cups whole milk warmed
  • 2 cups shredded white American or Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1/2 teaspoon salt or to taste
For the Quick Pickled Jalapenos
  • 2 fresh jalapenos thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 clove garlic smashed
For the Guacamole
  • 2 ripe avocados
  • 1/4 cup finely diced red onion
  • 1 small tomato seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • 1 lime juiced
  • 1/2 teaspoon salt
For Serving
  • 1/2 cup sour cream
  • 1/2 cup pico de gallo or chunky salsa
  • 1/3 cup sliced green onions
  • Red chile sauce or hot sauce to taste
  • Optional: 1 and 1/2 cups cooked spicy chicken Kalua pork or seasoned beef

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C) and line a large rimmed baking sheet with parchment paper.
  • Quick pickle the jalapenos. In a small saucepan, warm the vinegar, water, sugar, salt and smashed garlic until the sugar dissolves. Pour over the sliced jalapenos in a bowl and let them sit at least 20 minutes while you work.
  • Make the queso. Melt the butter in a medium saucepan over medium heat, whisk in the flour and cook for 1 minute. Slowly pour in the warm milk, whisking constantly, until smooth and thickened, about 3 to 4 minutes. Remove from the heat and stir in the white American and cheddar, garlic powder, smoked paprika, cayenne and salt until glossy and pourable.
  • Make the guacamole. Mash the avocados in a bowl, then fold in the red onion, tomato, cilantro, lime juice and salt. Taste and adjust.
  • Layer the base. Spread half the chips on the lined tray, overlapping slightly. Scatter over half the shredded cheddar and Jack and half the black beans. Add the optional meat now if using. Repeat with a second layer of chips, cheese and beans.
  • Bake for 8 to 10 minutes on the middle rack, until the cheese is fully melted and the chip edges are crisp.
  • Finish hot. Drizzle generously with warm queso, then add spoonfuls of guacamole and sour cream. Scatter the pico de gallo, pickled jalapenos and green onions over the top and drizzle with red chile sauce. Serve immediately.

Notes

  1. Shred cheese from a block. The anti caking coating on pre shredded cheese makes queso grainy and melts poorly.
  2. Warm the milk before adding it to the roux so the queso comes out silky and lump free.
  3. Overlap the chips when layering so the melted cheese bridges chip to chip for that signature pull.
  4. Drain everything wet, including beans and salsa, so the chips stay crisp under the load.
  5. Have all toppings prepped and ready before the tray comes out, because hot nachos cool and soften fast.
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