Can I make these nachos in advance?

Yes, you can prep both the salsa and cheese sauce ahead of time—just store separately in the fridge. Wait to salt and lime the salsa until you’re ready to serve. Reheat the cheese sauce gently, stirring often, and assemble with fresh chips for best crunch.

What’s the best cheese to use for nacho cheese sauce?

Block cheese is key for the creamiest, non-grainy sauce. Cheddar, Monterey Jack, Pepper Jack, or a Mexican blend all melt beautifully, but even processed cheese will give you that classic nacho flair. Avoid pre-shredded cheese, which often contains anti-caking agents that make sauces gritty.

How do I keep nachos from getting soggy?

Only layer on cheese sauce and salsa immediately before eating. Building them high and fast keeps the chips crunchy. For parties, assemble half-orders at a time so everyone gets hot, crisp nachos.

Can I make these nachos gluten free?

Absolutely. Just be sure to use gluten-free tortilla chips and swap the all-purpose flour in the cheese sauce for a gluten-free alternative like cornstarch or a gluten-free flour blend.

Delicious No Bake Nachos Recipe

Name: Delicious No Bake Nachos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 7 oz / 200g Tortilla Chips (or as needed); 1 x 14 oz / 400g can Black Beans, drained & rinsed; 10.5 oz / 300g good quality Tomatoes, finely diced; 1 medium Onion, finely diced; 1 small bunch Coriander/Cilantro, finely diced (or to taste); 1-4 Jalapeños, finely diced (depending on spice preference); 1-2 Fresh Limes; 2 cloves Garlic, minced; 1 tbsp Extra Virgin Olive Oil; 3/4 tsp Cumin; Salt & Pepper, to taste; 3-4 cups / 300-400g Cheese (see notes for varieties); 2 cups / 480ml Milk, at room temperature; 3 tbsp Butter; 3 tbsp Flour; 1 tsp Hot Sauce, or to taste (optional); Salt & Pepper, to taste

Description

These delicious no-bake nachos are a quick and easy snack or appetizer, featuring layers of crispy tortilla chips, creamy homemade cheese sauce, and zesty fresh black bean salsa. Ready in only 25 minutes, they’re perfect for parties, game nights, or a casual dinner. With bold flavors and customizable toppings, this satisfying vegetarian recipe is sure to be a crowd-pleaser.

Ingredients

Scale

Tortilla Chips

7 oz / 200g Tortilla Chips (or as needed)

Black Bean Salsa

1 x 14 oz / 400g can Black Beans, drained & rinsed
10.5 oz / 300g good quality Tomatoes, finely diced
1 medium Onion, finely diced
1 small bunch Coriander/Cilantro, finely diced (or to taste)
1–4 Jalapeños, finely diced (depending on spice preference)
1–2 Fresh Limes
2 cloves 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 for varieties)
2 cups / 480ml Milk, at room temperature
3 tbsp Butter
3 tbsp Flour
1 tsp Hot Sauce, or to taste (optional)
Salt & Pepper, to taste

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Instructions

Make the Salsa: In a medium-sized bowl, combine all of the salsa ingredients except the jalapeños and 1 lime. Mix well and taste for seasoning. Gradually add your desired amount of jalapeños for preferred spice, and squeeze in lime juice to taste. Adjust salt, pepper, and lime as preferred.
Prepare the Cheese Sauce: In a pan over medium heat, melt the butter, then whisk in the flour to make a smooth paste. Slowly pour in the milk while continuing to whisk, ensuring there are no lumps. Once the sauce has thickened, season with salt and pepper and add hot sauce if using. Turn the heat to low and gradually add your cheese, stirring until the sauce is thick and creamy. Note: The more cheese you add, the thicker and cheesier the sauce will become.
Assemble the Nachos: Spread half the tortilla chips on a large platter or baking dish. Drizzle generously with cheese sauce, then spoon some salsa over the top. Repeat with the remaining chips, more cheese sauce, and more salsa for a second layer.
Serve: Serve your nachos immediately, topped with extra limes and accompanied by sour cream or guacamole if desired.

Notes

Tomatoes: Use the best quality tomatoes you can find (vine-ripened or plum), as they form the base of the salsa.
Cheese: Any cheese works, but Cheddar, Monterey Jack, Pepper Jack, or Mexican blends are great choices. Combine for extra flavor, and avoid pre-grated cheese for best sauce texture.
Make Ahead: Salsa can be made ahead, but add salt and lime just before serving to prevent excess liquid. The cheese sauce can be refrigerated and gently reheated with a splash of milk.
Serving: These nachos are delicious with sour cream or guacamole on the side.
Portion Note: Nutrition is based on 2 jalapeños, 1 lime, and 3.5 cups (about 350g) Monterey Jack cheese, divided among 6 servings.

Nutrition

Serving Size: 1/6 of recipe
Calories: 554 kcal
Sugar: 7.81 g
Sodium: 790 mg
Fat: 29.94 g
Saturated Fat: 16.649 g
Unsaturated Fat: 11.726 g
Trans Fat: 0.07 g
Carbohydrates: 46.15 g
Fiber: 5.7 g
Protein: 26.46 g
Cholesterol: 73 mg