Easy Cottage Cheese Nachos with Creamy Nacho Cheese Sauce
These cottage cheese nachos use a smooth, warm sauce made by blending cottage cheese with sharp cheddar and taco spices, then layering it over crisp tortilla chips with black beans, corn, jalapeños, tomatoes, and lime. The key is keeping the sauce over low heat so it stays creamy instead of tightening or separating, and baking the tray only until the cheese melts and the chip edges smell toasted.
Ingrédients
- 8 oz sturdy corn tortilla chips
- 1 cup cottage cheese
- 1 1/4 cups shredded sharp cheddar divided
- 2 tbsp milk
- 1 tbsp pickled jalapeño brine
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt plus more to taste
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup sliced pickled jalapeños
- 1 small Roma tomato diced
- 2 green onions thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Blend cottage cheese, milk, jalapeño brine, chili powder, cumin, garlic powder, smoked paprika, and salt until completely smooth.
- Transfer to a saucepan over low heat and gradually stir in 3/4 cup cheddar until smooth. Do not boil.
- Heat oven to 425°F. Spread half the tortilla chips on a sheet pan and top with some sauce, beans, corn, jalapeños, and cheddar.
- Add the remaining chips and repeat with the remaining warm toppings.
- Bake for 6 to 8 minutes, until the cheddar melts and the chip edges are lightly toasted.
- Finish with tomato, green onions, cilantro, and lime juice. Serve immediately.
Notes
Keep the cottage cheese sauce over low heat and do not let it boil. The sauce can be prepared ahead and reheated gently with a splash of milk if needed.