Recently my mother- and brother-in-law came for a visit. Usually during these visits I break out 3-4 dishes and a big breakfast or two. For some reason, that didn't happen this trip. We ate out several times and slept in most mornings. But one evening my wife decided we needed to have nachos for supper. She is convinced her brother thought we were serving chips with cheese sauce. Oh how wrong he was. See, we have nachos at least twice a month in our house. We know how to make a meal out of them. He must have enjoyed them beyond the clean plate as my mother-in-law asked for the recipe!

Since it is a "home grown" recipe, I have nothing written down. So I thought "why not blog it?". So here, my friends, is how we do nachos in my house. Of course, after a few beers, there is nothing wrong with just chips and cheese sauce either!

This recipe could probably serve 4, but definitely 2 or 3 and includes a scratch-made cheese sauce. If you don't want to make a cheese sauce, feel free to use store-bought queso sauce.


  • Nacho chips - we like Tostitos with a hint of jalapeno, but use what you like
  • 1 Packet of Frontera Fajita Sauce - (check out all Frontera's sauces here
  • bell peppers - I usually use 1/4 each of a red, green and yellow bell pepper
  • 1/4 -1/2 a small onion
  • 2 Tbsp Vegetable oil
  • 1 Tbsp butter
  • 1 cup milk
  • 1 Tbsp flour
  • 2 cups "mexican" shredded cheese
  • 2 boneless skinless chicken breasts, or 6-8 chicken tenders
  • salt
  • pepper


Preheat oven to 325. Put you chip of choice onto a baking sheet and put in the oven to warm. Honestly, I never wait for the oven to finish preheating for these. We are not cooking the chips, just warming them, so putting them in early is fine.

In a large saute pan, heat 1 Tbsp of vegetable oil over medium-high heat.

Dice the onion and peppers. Add them to the heated oil. Stirring occasionally as they cook.

While the onion and peppers are sauteing, cut the chicken into bite-size cubes. Sprinkle with a pinch of salt and pepper.

Cook the onions & peppers until the onions are translucent, about 4-5 minutes, then remove them from the pan. I usually just dump them onto a paper plate.

Add 1 more Tbsp of vegetable oil to the pan and then add the chicken. Stir as necessary.

After adding the chicken, it is time to start on the cheese sauce. Melt the Tbsp of butter in a small pot over medium to medium-high heat. When the butter has fully melted, add in the flour, let it cook for about 30 seconds and whisk to them together to form your roux. Slowly add the mix, whisking as you pour. I find that adding a little milk and then whisking to make sure it gets fully absorbed by the roux is the best way to start. Once all the milk is in, we want to let it sit and bring it to a slow boil. Keep an eye on it and stir occasionally though. You don't want the milk on the bottom to start to burn.

Now that the cheese sauce is started, our chicken should be about done. If it needs another minute, that's fine. We want to make sure it is fully cooked, but not over-cooked (it will be very chewy if over-cooked). When the chicken is cooked, add the pepper/onions mixture back into the pan and give it a good stir.

Now pour in the contents of the Frontera fajita sauce and stir so everything is well mixed. Turn the heat down to medium-low and cover. This is going to cook together for 5-10 minutes. The longer it cooks, the thicker and more concentrated that sauce will become. Usually, I just let it cook while I finish the cheese sauce and being plating and that's perfect timing.

When the milk/roux mixture is starting to boil, add your shredded cheese and stir. Once all the cheese has been added, remove it from heat.

Take your chips out the oven and they should be nice and toasty.

For plating, I just build a nice pile of chips then, using a slotted spoon, add chicken, onions & peppers. I top that with the cheese sauce and then pour some of that fajita sauce over the cheese. Word of warning: adding the fajita sauce will being to make your chips soggy. So add as much or as little as you like with that in mind. If you like salsa, sour cream or guacamole, go ahead and add that as well.

Some variations:

  • Add black or refried beans
  • sliced jalapenos
  • diced tomatoes

This is how we do nachos in my house. Give it a try and let me know what you think.