Cheesy Nacho Cups Game Day (Print)
Crispy tortilla cups filled with melted cheddar and Monterey Jack, topped with beans, tomatoes, olives, and jalapeños. A crowd-pleasing handheld snack perfect for sharing.
# What You Need:
→ Base & Cheese
01 - 12 round tortilla chips (scoop-style)
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
04 - 1/2 cup canned black beans, rinsed and drained
05 - 1/2 cup cherry tomatoes, diced
06 - 1/4 cup sliced black olives
07 - 1 small jalapeño, thinly sliced (optional)
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons chopped fresh cilantro
→ Garnishes
10 - 1/4 cup sour cream
11 - Salsa or guacamole, for serving (optional)
# How To Make It:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form cup shapes. Place one chip per cup.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Distribute black beans, cherry tomatoes, olives, jalapeño slices (if using), and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8–10 minutes, or until the cheese is completely melted and bubbly.
06 - Remove from oven and let cool for 2–3 minutes to set the cheese.
07 - Top each cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Serve immediately while warm, with salsa or guacamole on the side if desired.
# Expert Tips:
01 -
- Each cup is a perfect handheld portion of nacho heaven, no messy platter diving required
- You can prep everything ahead and bake them right before guests arrive for maximum freshness
02 -
- Do not overfill the cups or the toppings will spill over and make a mess in your muffin tin
- Let them cool for at least a couple of minutes or you will burn your fingers trying to get them out
03 -
- If your chips are too fragile, warm them in the oven for 2 minutes before shaping them into cups
- The key is even distribution, so each cup gets a taste of every topping