Maple Chimichurri Nachos with Cheese Sauce
A Wisconsin and South American Mash Up
These Maple Chimichurri Nachos are layered with seasoned taco beef, a creamy homemade cheese sauce, and a fresh, herby chimichurri with a hint of maple sweetness. Finished with an optional crumble of jalapeño pepper jack cheese curds, this recipe puts a bold Wisconsin-style twist on classic nachos that’s rich, flavorful, and perfect for entertaining.
Every year I’m asked to create a maple-centric recipe for the Phelps, Wisconsin Maple Syrup Fest. This year I had snacking on my mind.
We were just coming off a big weekend of gatherings and I kept thinking about something fun, shareable, and a little unexpected. That’s when the idea hit me to make nachos with a twist.
I had been wanting to play around with a chimichurri. Once I started building it with a touch of maple, the flavors came together perfectly.
These nachos ended up being such a hit at the festival that they disappeared almost immediately. In fact, I didn’t even get a chance to properly photograph them before they were gone.
I had to come back home and remake the entire recipe just to capture it for you for this site, which tells you everything you need to know.
What Is Chimichurri?
Chimichurri is a fresh, herb-based sauce that comes from Argentina and Uruguay. Usually it is served with grilled meats.
It’s typically made with parsley, garlic, olive oil, vinegar, and seasonings. It will create a bright, tangy, and slightly garlicky flavor that cuts through rich dishes.
In this version, a touch of maple syrup adds a subtle sweetness that balances the acidity. It will give it a unique twist that works especially well with the cheesy, savory nachos.
Maple Syrup Fests Of The Past
Over the years, creating maple syrup recipes for this festival has turned into one of my favorite traditions. I’ve had so much fun finding new ways to use it beyond breakfast.
From savory dishes like maple-glazed meats to creative appetizers and even a few unexpected twists, maple has become one of the most versatile ingredients in my kitchen. I’ll link some of my past recipes here so you can see just how many different directions you can take it.
- Maple Margarita
- Maple Cinnamon Pork Roast
- Maple Breakfast Sheet Pan Sausage
- Maple Bacon Smash Burgers
Cheese Sauce Can Be Tricky
I know making a cheese sauce from scratch can feel a little intimidating, but it is actually very simple once you get the hang of it. The key is to take your time and keep the heat and stir so nothing scorches.
Whisk the butter and flour together until smooth before slowly adding the milk. Make sure to keep whisking so you don’t end up with lumps.
If your sauce gets too thick, just add a splash of milk to loosen it up. If it feels too thin, let it cook a little longer while stirring.
And most importantly, add your cheese over low heat so it melts smoothly and doesn’t turn grainy.
What About The Cheese?
Chihuahua cheese is a mild, creamy Mexican cheese that melts beautifully. This makes it perfect for a smooth, velvety cheese sauce.
It has a similar melt and flavor profile to a mild white cheddar or Monterey Jack. If you can’t find it, those are great substitutes.
You can also mix cheeses to build more flavor, like combining Monterey Jack with a little sharp cheddar or even a touch of pepper jack if you want a bit of heat.
Make It With Steak
If you really want to take these nachos up a notch, they are incredible made with grilled steak instead of the ground beef. I went with taco-seasoned ground beef here because it’s a more cost-effective and easy way to feed a crowd, especially for an event.
The flavors would be great with steak, though. You could use my steak taco marinade or simply grill a well-seasoned steak, slice it thin, and layer it over the chips before adding the cheese sauce and maple chimichurri.
The combination of that juicy steak with the bright, herby sauce is next level.
Maple Chimichurri Nachos with Cheese Sauce
These loaded nachos are layered with seasoned taco beef, a creamy homemade cheese sauce, and a bright maple chimichurri that adds the perfect sweet and herby finish. A crumble of jalapeño pepper jack cheese curds gives them a bold Wisconsin-style twist that makes every bite rich, melty, and completely irresistible.
Ingredients
- 1 1/2 pounds ground beef
- 1 packet taco seasoning
- Tortilla chips, preferably thick and sturdy
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, warmed
- 2 cups shredded Chihuahua cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 2 to 3 cups of finely minced white onion
- 2 cloves garlic, minced or 2 teaspoons of garlic powder
- 2 tablespoons dried oregano or 1/4 cup fresh oregano, chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 to 4 tablespoons maple syrup, adjust to taste
- Juice of 1/2 lemon or lime, plus more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Jalapeño pepper jack cheese curds, crumbled *optional
Instructions
- In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease if needed, then stir in the taco seasoning according to package directions. Let simmer until well coated and flavorful. Set aside.
- In a bowl, make the maple chimichurri by combining the parsley, onions, garlic, and oregano. Add the olive oil and red wine vinegar and stir. Mix in the maple syrup, lemon or lime juice, salt, and pepper. Taste and adjust as needed. Let sit for at least 15 to 30 minutes to allow the flavors to come together.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 to 2 minutes until a smooth paste forms. Slowly pour in the warm milk while whisking to avoid lumps. Continue whisking until thickened and smooth. Reduce heat to low and add the shredded cheese a handful at a time, stirring until fully melted. Stir in the onion powder, garlic powder, paprika, chili powder, salt, and pepper. Keep warm on low heat.
- To assemble, start with a layer of tortilla chips. Add a sprinkle of taco meat over the chips, then ladle the warm cheese sauce over the top. Finish with a generous crumble of jalapeño pepper jack cheese curds. Spoon the maple chimichurri over everything just before serving.
- Serve immediately while warm.