Delicious No Bake Nachos

close up shot of cheese drippings of tortilla chip

5 from 5 votes

These Nachos are made with a homemade Nacho Cheese Sauce and topped with an easy Black Bean Salsa. They're great to prep ahead of time and perfect to feed a crowd!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Finger Food

Cuisine: Tex Mex

Servings:

Calories: 554kcal

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Large Serving Plate/Dish
Medium Sized Pan/Pot & Whisk (for cheese sauce)
Medium Sized Mixing Bowl & Spatula (for salsa)
Sharp Knife & Chopping Board
Cheese Grater

Ingredients

7oz / 200g Tortilla Chips, or as needed

Black Bean Salsa

1x 14oz/400g can of Black Beans, drained & rinsed
10.5oz / 300g Good Quality Tomatoes, finely diced
1 medium Onion, finely diced
1 small bunch of Coriander/Cilantro, finely diced (or to taste)
1-4 Jalapeños, finely diced (depending on spice preference)
1-2 Fresh Limes
2 cloves of Garlic, minced
1 tbsp Extra Virgin Olive Oil,
3/4 tsp Cumin
Salt & Pepper, to taste

Cheese Sauce

3-4 cups / 300-400g Cheese (see notes)
2 cups / 480ml Milk, at room temp
3 tbsp Butter
3 tbsp Flour
1 tsp Hot Sauce, or to taste (optional)
Salt & Pepper, to taste

Instructions

Salsa

In a medium sized bowl, combine all of your ingredients apart from the Jalapeños and 1 lime. Taste test for seasoning, then little by little add in your preferred amount of Jalapeño, 1 being fairly mild and 4 being spicy. Add more lime juice to taste.

Cheese Sauce

Melt 3 tbsp butter into a pan over medium heat, then whisk in 3 tbsp flour until a paste forms. Very gradually begin pouring in the milk, whisking as you go to ensure no lumps form. Once the sauce has thickened, season to taste and add hot sauce (optional). Turn heat to low and start stirring in your cheese until thick and gloopy/cheesy. 4cups/400g will not only make the sauce more cheesy, but will make it slightly thicker. The sauce will thicken considerably as it rests.

Nachos

Spread half the tortilla chips, top with cheese sauce then sprinkle over salsa. Repeat a second layer then tuck in!

Video

Notes

a) Tomatoes - As the tomatoes make up the bulk of the salsa, I recommend investing in some good quality tomatoes. Here I use vine-ripened tomatoes, but plum tomatoes also work nicely.

b) Cheese - In reality you can use any cheese you fancy. I usually go for a classic Cheddar, but Monterey Jack/Pepper Jack and Mexican Style Cheese all work nicely (or a combo of each). For a more traditional nacho cheese use processed American cheese! Stay away from pre grated stuff or the sauce will go grainy.

c) Can I prep these ahead of time? - Yes! For the salsa I recommend leaving out the salt and lime juice and adding before serving. Both of these will draw out moisture from the tomatoes and turn the salsa soupy. Just tightly seal and leave in the fridge until needed. For the sauce just allow it to completely cool, then tightly seal and pop in the fridge. To reheat I recommend popping it on the stove on a low heat, gently stirring as you reheat to ensure it doesn't split. Use a dash of milk to thin out if needed. You can also reheat in the microwave, just do lots of short blasts and stir in between to ensure it doesn't split. Again, use milk to thin out as needed.

d) To Serve - I usually serve with a pot of sour cream. Guac also goes nicely with this (which you can also make ahead of time).

e) Calories - based on using 2 jalapeños, 1 lime and 3.5cups Monterey Jack cheese. All shared between 6 people.

Nutrition