A delicious and easy-to-make recipe for Jalapeño Popper Nachos, featuring crispy tortilla chips topped with fresh jalapeños, a blend of cheeses, toasted breadcrumbs, and a homemade creamy white cheddar cheese sauce.
Preheat the oven to 375°F. Spread the tortilla chips evenly on a baking sheet. Scatter sliced jalapenos (seeds removed for less heat if desired) over the chips. Sprinkle shredded cheddar and Monterey Jack cheese over the chips and jalapenos.
Make the White Cheese Sauce: In a saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes until it turns a light golden color. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook the mixture until it thickens, about 3-5 minutes. Reduce the heat to low and add the softened cream cheese to the sauce, stirring until it melts and incorporates smoothly. Gradually add the shredded white cheddar cheese, stirring until melted and smooth. Season the cheese sauce with salt and pepper to taste. Remove from heat.
Add the white cheese sauce to the top of the nachos. Sprinkle toasted breadcrumbs over the nachos. Bake the Nachos for 10 minutes.
