Loaded Blaxican Steak Nachos

A perfect recipe featuring tender, seasoned steak, creamy homemade queso, and a kick of jalapeño.

Ingredients

I. The Steak

• 1 lb Flank steak, skirt steak, or sirloin, trimmed 

• 2 Tbsp Blaxican Fajita Seasoning (or a smoky fajita blend)

• 1 Tbsp Olive Oil

• 1/2 Red onion, thinly sliced (optional, for the steak)

II. Homemade Queso Sauce

• 1 Tbsp butter

• 1 Tbsp all-purpose flour

• 1 cup whole milk (or evaporated milk for a richer sauce)

• 8 oz White American cheese, or a mix of Monterey Jack and white cheddar, shredded

• 1/4 tsp salt (adjust to taste)

•  the Blaxican fajita seasoning to taste

III. Assembly & Toppings

• 1 large bag (about 12 oz) Tortilla chips (sturdy ones!)

• 1/2 cup Sliced pickled jalapeños (or fresh for extra heat)

• 1/2 cup Sour cream or Mexican Crema

• 1/4 cup chopped fresh cilantro

• Optional: Black beans, corn, diced tomatoes, or guacamole.

 

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Instructions

Step 1: Prep and Cook the Steak

1. Slice the steak (against the grain) into small, bite-sized cubes. This ensures every chip gets a tender piece.

2. In a bowl, toss the steak pieces with the Blaxican Fajita Seasoning and 1-2 Tbsp of olive oil until well coated.

3. Heat a large skillet (cast iron works great) over medium-high heat until hot. Add the steak and sliced red onion (if using).

4. Cook the steak for 3-5 minutes, turning occasionally, until it is browned on all sides and cooked to your desired doneness (medium-rare to medium is best for tenderness). Remove from heat and set aside.

Step 2: Make the Homemade Queso

1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a smooth paste (roux). Create a blonde roux to cook out some of the flour taste.

2. Slowly whisk in the milk until the mixture is smooth and begins to thicken slightly (about 2-3 minutes).

3. Reduce the heat to low. Gradually add the shredded cheese, stirring constantly until the cheese is completely melted and smooth. Do not let the sauce boil after the cheese is added.

4. Stir in the salt and seasoning to taste. Keep the queso warm on very low heat.

Step 3: Assemble and Bake the Nachos

1. Preheat your oven to 400°F (200°C).

2. Spread the tortilla chips in a single layer on a large, rimmed baking sheet.

3. Drizzle half of the warm queso sauce evenly over the chips.

4. Scatter the seasoned steak pieces over the chips.

5. Bake the nachos for 5-8 minutes, or until the chips are warmed through.

Step 4: Garnish and Serve

1. Remove the baking sheet from the oven.

2. Drizzle the remaining queso sauce over the top of the steak and chips.

3. Add generous dollops of sour cream (or crema) across the top.

4. Garnish with the sliced jalapeños and a sprinkle of fresh cilantro.

5. Serve immediately while the queso is still perfectly gooey!

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