Chili Nachos with Homemade Queso are loaded with shredded chicken, white beans, salsa verde, jalapeños, and a creamy homemade white queso. Pile everything over crispy tortilla chips and finish with avocado, cilantro, and fresh lime.
I love making these nachos for football season and game day because they’re easy to pile onto a big platter and let everyone dig in. The homemade queso makes them extra cheesy, while the jalapeños and salsa verde add just the right amount of heat.
Why I Love This Recipe
Ingredients for Chili Nachos
About the Ingredients ⭐
- Whole Milk & Cornstarch – Create the creamy base and help thicken the queso.
- White American & Pepper Jack Cheese – Melt together for a smooth, cheesy queso with a little kick.
- White Chicken Chili Seasoning – Adds plenty of flavor to the queso without needing a long list of spices.
- Oregano & Green Chilies – Add extra flavor and mild heat.
- Tortilla Chips – Use sturdy chips that can hold all those toppings.
- Rotisserie Chicken & Great Northern Beans – Make the nachos hearty and filling.
- Salsa Verde – Adds a tangy flavor that goes perfectly with the chicken and queso.
- Avocado, Jalapeños & Cilantro – Fresh toppings that add creaminess, heat, and color.
- Lime Wedges – A squeeze of fresh lime finishes everything off.
Be sure to check out the full recipe and ingredient list below
How to Make Chili Nachos with Homemade Queso
Make the Queso: Whisk the milk and cornstarch over medium-low heat until lightly simmering. Add the American cheese, followed by the Pepper Jack, whisking until smooth and melted.
Add the Flavor: Remove from the heat and stir in the white chicken chili seasoning, oregano, and green chilies. Cover and set aside.
Build the Nachos: Arrange the tortilla chips on a large platter or baking sheet and top with the warm shredded chicken.
Add the Toppings: Spoon the warm queso over the chips, then add the beans, salsa verde, avocado, jalapeños, and cilantro. Serve immediately with fresh lime wedges.
Tips I Found Helpful 💙
- Shred your own Pepper Jack – It melts smoother than pre-shredded cheese.
- Keep the heat moderate – Too much heat can make the queso grainy.
- Use sturdy tortilla chips – They hold up better under all those toppings.
- Assemble right before serving – This keeps the chips from getting soggy.
Questions Readers Ask Most
Chili Nachos with Homemade Queso
Chili Nachos with Homemade Queso are loaded with chicken, beans, salsa verde, and a creamy Pepper Jack queso for the ultimate game day snack.
Ingredients
For Queso
- 2 Cups whole milk
- 1 Tbsp cornstarch
- ½ lb White american cheese, diced
- 12oz Pepper Jack cheese, shredded
- 1 1.25oz package McCormick white chicken chili seasoning
- 1 tsp Dried oregano
- 4 oz can diced green chilies
For Nachos
- 11oz Bag tortilla chips
- 12oz rotisserie chicken, shredded and warmed up
- 1 Cup Great Northern beans, drained and rinsed
- ¼ Cup salsa verde
- 1 Avocado, diced
- 1-2 jalapeños, sliced
- 2 Tbsp fresh cilantro, chopped
- Lime wedges, for serving
Instructions
For the queso:
- Whisk the milk and cornstarch over medium-low heat until lightly simmering in a medium saucepan.
- Turn the heat up to medium and add the American cheese. Whisk continuously until melted completely. Add the shredded pepper jack and whisk continuously until fully melted.
- Remove from the heat and whisk in the McCormick seasoning packet, oregano, and diced green chilies.
- Cover and set aside.
For the nachos:
- On a large platter or baking sheet, arrange the tortilla chips and top with the shredded chicken.
- Using a ladle or spoon, pour over the desired amount of the queso and top with the rest of the nacho ingredients.
- Serve with the fresh lime wedges.
Notes
Assemble the nachos just before serving to keep the tortilla chips crisp. Keep extra queso on the side for dipping.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 694Total Fat: 37gSaturated Fat: 16gUnsaturated Fat: 22gCholesterol: 118mgSodium: 1271mgCarbohydrates: 51gFiber: 8gSugar: 8gProtein: 41g
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