Loaded with crispy chips, juicy carnitas, and creamy white cheddar queso, these nachos are a crowd-pleaser. Perfect for sharing, they’re bold, cheesy, and packed with irresistible flavor!
Queso Blanco Carnitas Nachos
Chef Laura
6-8
Mexican
If you’re looking for the ultimate party snack or a crowd-pleasing appetizer, these Queso Blanco Carnitas Nachos are a must-try. Piled high with crispy tortilla chips, tender, juicy carnitas, and a rich, melty white cheddar cheese sauce, this dish delivers bold flavors in every bite. The combination of creamy queso, tangy pickled jalapeños, and fresh cilantro brings just the right balance of indulgence and freshness.
Perfect for sharing (or not!), these nachos come together easily with the help of De Buyer’s Mineral B Carbon Steel Fry Pan for the queso and the Blue Carbon Steel Pizza Sheet for that perfect crisp. Whether you're hosting a party, celebrating taco night, or just craving something seriously delicious, this recipe is a surefire way to satisfy your cheesy, savory cravings.
Ingredients
1½ pounds white cheddar cheese, shredded and divided
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 (4-ounce) can diced green chilis
1 bag of tortilla chips
3 cups cooked shredded carnitas
Chopped white onion, sliced pickled jalapenos, and fresh cilantro, for serving
Sour cream, guacamole, and salsa, for serving
Directions
Heat oven to 400°F degrees.
Add butter to a de Buyer Mineral B Pro Carbon Steel Fry Pan and set on medium heat. Once melted and foamy, whisk in flour. Let cook, while whisking for two minutes then stir in milk. Once thickened and bubbly, reduce heat to low.
Stir in about two cups of shredded cheese and diced green chilies. Season to taste and keep over low heat until ready to use. Add more milk to thin out if necessary.
Add a layer of tortilla chips to a de Buyer Blue Carbon Steel Pizza Sheet. Top with a sprinkle of cheese. Top with another layer of tortilla chips and a sprinkle of cheese. Top with shredded carnitas and another sprinkle of cheese.
Place in the oven for about 8-10 minutes, until the cheese is melted, the chips are toasted and the pork is browned.
Pour over the warm cheese sauce. Top with diced white onion, sliced pickled jalapenos, and cilantro leaves.
Serve with sour cream, guacamole, and salsa.
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