Cheesy Tomato Nachos Recipe – Easy Mexican Snack with Homemade Salsa

Last Updated on 4 months by Neha Deshmukh

Cheesy Tomato Nachos Recipe – Easy Mexican Snack with Homemade Salsa

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And honestly, is there anything more fun to eat than nachos? I first made these cheesy tomato nachos when my niece came over, and they were a HUGE hit. They’re so easy to whip up, and the fresh salsa really takes them to the next level. Perfect for movie nights, game days, or just a cozy evening in!

Why You’ll Love This Recipe

These nachos are seriously addictive! They’re a fantastic blend of crunchy tortilla chips, a creamy, cheesy sauce, and a vibrant, homemade tomato salsa. Plus, they come together in under 20 minutes – talk about a win! It’s the perfect recipe when you want something flavorful without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make these delicious nachos:

• 1 tablespoon butter
• 1 teaspoon maida (all-purpose flour)
• ½ cup milk (about 120ml)
• 1 cup cheddar cheese, grated (about 100g)
• ½ teaspoon tomato ketchup
• ½ teaspoon hot sauce (adjust to your spice preference!)
• 1 tomato, peeled, deseeded, and chopped
• ¼ cup onion, finely chopped
• ¼ cup capsicum (bell pepper), finely chopped
• 2 sprigs coriander leaves (cilantro), finely chopped
• ¼ teaspoon salt
• A pinch of sugar
• Juice of half a lime
• As needed – tortilla chips

Ingredient Notes

Let’s talk ingredients for a sec!

• Cheddar Cheese: I love using a good quality cheddar for that classic nacho flavor. You can experiment with other cheeses too – Monterey Jack or a Mexican blend would be amazing!
• Homemade Salsa: Seriously, don’t skip the homemade salsa! It makes all the difference. The freshness just can’t be beat. Plus, it’s so easy to make.
• Tortilla Chips: Any sturdy tortilla chip will work. I usually grab the restaurant-style ones because they hold up well to all the toppings.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the cheese sauce: In a heavy pan over medium heat, melt the butter. Stir in the maida (all-purpose flour) and cook for a minute or two to form a roux. This is the base for our creamy sauce!
2. Whisk in the milk: Gradually whisk in the milk, making sure to get rid of any lumps. Keep stirring until the sauce starts to thicken.
3. Add the cheese & flavor: Now for the good stuff! Add the cheddar cheese, tomato ketchup, and hot sauce. Continue whisking until the sauce is smooth and beautifully thickened. If it’s too thick, add a splash more milk. Once it’s ready, remove from the heat and let it cool slightly.
4. Make the salsa: While the cheese sauce cools, let’s make the salsa. Blanch the tomato in boiling water for just 30 seconds, then peel, deseed, and finely chop it.
5. Combine the salsa ingredients: In a mixing bowl, combine the chopped tomato, onion, capsicum, coriander leaves, salt, sugar, and lime juice. Give it a good mix and pop it in the fridge to let the flavors meld.
6. Assemble the nachos: Arrange the tortilla chips on a serving plate. Drizzle generously with the warm cheese sauce and top with a generous helping of the fresh salsa.
7. Serve immediately: Seriously, don’t wait! These are best enjoyed right away while the chips are still crunchy and the cheese is melty.

Expert Tips

• Don’t overcrowd the plate with chips. You want to make sure every chip gets some cheesy goodness!
• For a smoother cheese sauce, use a whisk instead of a spoon.
• Taste the salsa and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Nachos: Use a vegan cheese alternative for a plant-based version. My friend, Priya, swears by the Daiya cheddar shreds!
• Gluten-Free Nachos: Just make sure your tortilla chips are certified gluten-free.
• Spice Level: Adjust the amount of hot sauce to your liking. A little goes a long way! My family prefers a mild kick, but my brother loves to add a whole tablespoon.
• Party/Game Night Adaptations: To make a large batch for sharing, spread the chips on a large baking sheet and drizzle with the cheese sauce. Top with salsa just before serving.

Serving Suggestions

These nachos are fantastic on their own, but you can also serve them with:

• A side of guacamole
• Sour cream or Greek yogurt
• Jalapeños for extra heat

Storage Instructions

Honestly, these are best enjoyed fresh. The chips will get soggy if you try to store them. However, you can store the cheese sauce and salsa separately in the refrigerator for up to 2 days. Reheat the cheese sauce gently before using.

FAQs

Let’s answer some common questions:

• Can I make the cheese sauce ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator and reheat gently before using.
• What type of tortilla chips work best for nachos? Restaurant-style tortilla chips are ideal because they’re sturdy enough to hold the toppings.
• How can I adjust the salsa’s consistency? If the salsa is too thick, add a little more lime juice. If it’s too thin, add a bit more chopped tomato.
• Is it possible to bake these nachos instead of serving them immediately? Yes! Bake at 180°C (350°F) for 5-10 minutes, or until the cheese is melted and bubbly.
• What other toppings can I add to these nachos? The possibilities are endless! Try black beans, corn, pickled jalapeños, olives, or even shredded chicken or beef.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!