Red White and Blue Nachos

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Red White and Blue Nachos by Alison's AllspiceIs everyone ready for their Independence day celebrations?  I have got a fun recipe to share with you today, perfect for any patriotic holiday such as the fourth of July, memorial day, or even veterans day! Check out these red white and blue nachos!

I have been scheming up this recipe for about a year.  I saw many awesome patriotic dishes last year, but I was surprised at how few savory dishes get the red white and blue theme!

Red White and Blue Nachos by Alison's Allspice Red White and Blue Nachos by Alison's Allspice Red White and Blue Nachos by Alison's Allspice Red White and Blue Nachos by Alison's AllspiceMy goal with this recipe was to create a delicious nacho only with red, white and blue ingredients.  Meaning, my favorite nacho topping, jalapeno, was off the table!

I decided to make a quick white nacho sauce to be able to incorporate a little jalapeno flavor, without adding green color to the plate.  I also make a quick red and white pico, to make sure this dish was super flavorful!

Tips and tricks for the Red White and Blue Nachos recipe:

  1. The pico makes the chips get a little soggy if it’s left to sit.  It would be best to assemble these nachos right before serving.
  2. The cheese sauce will thicken as it cools.  Simply mix in an extra tablespoon water or milk and reheat in the microwave if it gets to stiff to drizzle.
  3. I used broth in my nacho sauce to avoid adding more fat, and I loved the extra saltiness of it.  Milk or half and half is more traditional, however.
  4. Taste test your chips before you start.  Some brands are saltier than others, this may change the amount of salt you want to add to the pico or nacho sauce.  Use beer instead of broth in the sauce to reduce sodium.
  5. Make these nachos as a platter to share, or split among 3 plates for individual servings!
  6. I used a cookie cutter to get little stars made out of roasted red bell pepper.  You can use a knife to make stars, or simply dice as well!
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Red White and Blue Nachos

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Red white and blue nachos are the perfect appetizer for the 4th of July! Layer blue corn tortilla chips with homemade red & white pico, and white queso!

  • Author: Alison's Allspice
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 8 appetizer servings
  • Category: Appetizer
  • Cuisine: American

Ingredients

Red and white pico

  • 1 large tomato, diced
  • 1/3 cup white onion, diced
  • 3 garlic cloves, minced
  • Salt and pepper to taste

White nacho sauce

  • 1 TBS each: butter and all purpose flour
  • 1/2 cup broth of choice (I used vegetable)
  • 1 TBS liquid from a jar of jalapenos (optional)
  • Pinch of cayenne pepper
  • 4 oz monterey Jack cheese, shredded off the block

Nachos

  • 6 oz blue corn tortilla chips, about 6 cups
  • 1 roasted red bell pepper, cut into stars or diced

Instructions

  1. Combine tomato, onion, garlic and salt and pepper in a medium bowl. Set aside.
  2. In a small skillet, melt butter and whisk in flour. When smooth, whisk in broth, jalapeno pickling liquid, and cayenne. Stir in shredded cheese until smooth and remove from heat. Cheese will harden as it cools, and is best if drizzled over nachos immediately.
  3. Cover 1 large platter or 3 small plates with tortilla chips. Sprinkle tomato mixture over top. Drizzle with cheese and top roasted red bell pepper stars.

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