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The Loaded Nacho Cheese Charcuterie Board Everyone Loves

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A loaded nacho cheese charcuterie board that combines warm, melty cheese with crunchy chips and fresh toppings, perfect for parties and gatherings. It comes together in under 30 minutes and is a crowd-pleaser.

Ingredients

Scale
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 1 jalapeño, finely minced (optional)
  • 1 large bag (about 16 ounces) restaurant-style tortilla chips
  • 1 cup canned black beans, drained and rinsed
  • 1 cup fresh pico de gallo or salsa
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/2 cup pickled jalapeños
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese or queso fresco
  • 1 lime, cut into wedges
  • Cooked ground beef or shredded chicken (optional)
  • Diced avocado (optional)
  • Radishes, thinly sliced (optional)
  • Roasted corn kernels (optional)

Instructions

  1. Make the cheese sauce (10 minutes): In a small saucepan over medium heat, melt the butter. Once bubbling, whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk while whisking until the mixture thickens, about 2-3 minutes. Reduce heat to low and add the shredded cheddar and Monterey Jack cheese, a handful at a time, whisking until smooth after each addition. Stir in smoked paprika, garlic powder, and salt. If using jalapeño, add it now. The sauce should be thick a…
  2. Prepare the toppings (5 minutes): While the cheese sauce is coming together, drain and rinse the black beans. Chop the cilantro. Slice the lime into wedges. Stir the pico de gallo. Spoon the sour cream and guacamole into small bowls.
  3. Warm the chips (optional, 3 minutes): Spread the tortilla chips on a baking sheet and warm them in a 350°F oven for 3-4 minutes for extra crispiness.
  4. Assemble the board (5 minutes): On a large board or platter, arrange the chips in a single layer, leaving space for bowls. Place bowls of sour cream, guacamole, pico de gallo, and olives in different spots. Spoon the warm cheese sauce into a heatproof bowl or directly onto the board in a well. Scatter black beans, pickled jalapeños, and sliced olives over the chips. Sprinkle crumbled cotija cheese and chopped cilantro on top. Tuck lime wedges around the edges.
  5. Serve immediately: Enjoy the board right away while the cheese sauce is warm and chips are crispy. Set out with small plates and napkins.

Notes

For best results, shred your own cheese to avoid anti-caking agents. Keep wet toppings in separate bowls to prevent soggy chips. Warm chips in the oven for extra crunch. Cheese sauce can be made up to 3 days ahead and reheated gently.

Nutrition

Keywords: nachos, charcuterie board, loaded nachos, cheese sauce, party appetizer, game day snack, easy appetizer

Find it online: https://bakebelle.com/the-loaded-nacho-cheese-charcuterie-board-everyone-loves/