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Cheesecake Factory Nachos Recipe

Cheesecake Factory Nachos Recipe

5 from 3 votes
If you have ever had a big cheesy plate of nachos with loads of sauce from The Cheesecake Factory, you know it feels good to eat them. Today, we are making a version of nachos that is really, really similar to that-crispy chips, ooey gooey, queso, bold taco beef, fresh toppings, and just enough spice.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • Corn tortillas as many as you want to turn into chips
  • Canola oil for frying
  • Kosher salt
  • 3 small ripe avocados
  • 1 clove garlic crushed
  • ½ small red onion minced
  • Juice of 1 lime
  • 1 tsp toasted ground cumin
  • Salt & pepper
  • ½ jalapeño finely chopped
  • 2 tbsp chopped cilantro optional
  • 8 jalapeños sliced thick
  • 2 cups white vinegar
  • 2 cups water
  • 4 garlic cloves smashed
  • 3 tbsp kosher salt
  • ¼ cup white sugar
  • 1 lb ground beef
  • ½ small onion finely chopped
  • 1½ tbsp chili powder
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp cayenne
  • ½ cup chicken stock
  • Salt & pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 –1½ cups milk cold
  • 8 oz sharp cheddar
  • ½ can Rotel tomatoes with chilies
  • Salt
  • 2 lbs shredded cheese cheddar + pepper jack
  • Black beans
  • Chopped tomato
  • Chopped white onion
  • Sour cream
  • More pickled jalapeños
  • Guacamole

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Baking dish
  • Cooling rack

Method
 

  1. Slice corn tortillas into triangles and dry in a 200°F oven for 10 minutes. Fry in 350°F oil for 1–2 minutes until lightly golden. Salt and serve immediately.
  2. Smash avocado with garlic, onion, lime, cumin, salt, pepper, jalapeño and cilantro. Cover with saran wrap touching it directly.
  3. Boil vinegar, water, garlic, salt, and sugar. Place jalapeños in, turn off the heat, mix then cool.
  4. Brown beef. Push it to the side and sauté the onion in the fat. Add spices, toast for 1 minute, add stock and reduce quickly until thick.
  5. Turn butter + flour into a roux. Gradually add cold milk. Stir in cheddar until smooth and add the Rotel.
  6. Chips→shredded cheese→ taco beef→ queso→ beans→ tomato→ onion→ jalapeños. Repeat this for 3–4 layers.
  7. Bake for 20 minutes at 300°F until everything is melted and hot.
  8. Finish with the guacamole/sour cream or serve them on the side for more even spreading throughout the nachos.

Video

Notes

Nachos are best fresh, but can be stored in an airtight container for 24 hours. Head to the oven to reheat at 300 degrees Fahrenheit for 10-12 minutes to get everything hot, crisp the chips, and melt the cheese again. Avoid microwaving-it is guaranteed your nachos will not be crispy, and crispy nachos are essential to the texture experience!