Crispy waffle fries are smothered in a rich, creamy green chili cheese sauce and piled high with all your favorite nacho toppings in these irresistible Waffle Fry Nachos. They make a fantastic game-day snack or a casual, fun weeknight dinner for family and friends.
Recipe sponsored by Cabot.
Table of contents
- Ingredients
- Optional toppings
- How to make them
- Recipe notes & tips
- More cheesy recipes
What makes these waffle fry nachos truly outstanding is the green chili cheese sauce — spicy, silky and deeply flavorful. The sauce blends half-and-half and cream cheese with two types of sharp cheddar to create a luscious, pourable cheese that clings to hot, crispy waffle fries. A can of diced green chilies adds a bright, mildly spicy note that elevates the whole dish.
Using a combination of Cabot Seriously Sharp and Cabot Extra Sharp Cheddar gives the sauce a bold, tangy cheddar character that stands up to the cream and spices. Pour the warm sauce over freshly baked waffle fries and finish with fresh toppings for a crunchy, cheesy, satisfying plate of nachos everyone will reach for.
Ingredients
- 22 ounces frozen waffle fries
- 1/2 cup half and half
- 4 ounces cream cheese, cubed
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 7 oz can diced green chilies
- 1 cup Cabot Extra Sharp Cheddar, shredded
- 1 cup Cabot Seriously Sharp Cheddar, shredded
Optional toppings
Customize your nachos with any of the following for added freshness, heat and texture:
- Diced tomatoes
- Sliced jalapeños
- Fresh chopped cilantro
- Diced avocado
- Shredded rotisserie chicken or pulled pork (optional for a meaty version)
How to make them
- Cook the waffle fries:
- Preheat the oven to 450°F (230°C).
- Arrange the frozen waffle fries in a single even layer on a rimmed baking sheet lined with parchment paper. Avoid overcrowding so the fries get crisp.
- Bake for about 20 minutes, or until golden and crispy. You may need two baking sheets if cooking the full amount.
- Prepare the green chili cheese sauce:
- While the fries bake, combine the half and half, cubed cream cheese, butter, salt, cumin and garlic powder in a medium saucepan over medium heat.
- Stir continuously until the cream cheese and butter melt and the mixture becomes smooth and creamy.
- Stir in the diced green chilies, then reduce the heat to low.
- Add the shredded Cabot cheddars a handful at a time, stirring constantly until the cheese melts completely and the sauce is smooth and pourable.
- Assemble the nachos:
- As soon as the waffle fries come out of the oven, transfer them to a serving platter or leave them on the baking sheet.
- Pour the warm green chili cheese sauce evenly over the fries.
- Top with diced tomatoes, sliced jalapeños, chopped cilantro and diced avocado, or any other favorite toppings. Serve immediately.
Recipe notes & tips
- Servings: This recipe yields about 4–6 servings as an appetizer or snack. It’s easy to scale down for two by halving the waffle fries and keeping the full batch of cheese sauce on hand.
- Make-ahead friendly: The green chili cheese sauce stores well in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat, stirring often so the sauce becomes smooth again. If it thickens, add a splash of half-and-half to loosen it.
- Don’t overcrowd the baking sheet: For the crispiest fries, place them in a single layer. If needed, use two baking sheets and combine the cooked fries onto one sheet before topping with sauce.
- Versatile sauce: This cheddar-based green chili cheese sauce works for more than waffle fries — try it with tortilla chips for classic nachos, as a dip for vegetables and pretzels, or poured over burritos and baked potatoes.
- Make it meaty: Add shredded rotisserie chicken, pulled pork or seasoned carne asada for a heartier meal. Warm the meat before topping so everything stays hot when served.
- Dietary note: The ingredients used here are naturally gluten-free when you select gluten-free waffle fries and check labels on seasonings and canned goods. Cabot Cheddar cheeses are naturally gluten-free.
More cheesy recipes
Love bold, melty cheddar? Try other comfort-food recipes made with sharp cheddar for rich flavor and excellent melting performance. Cheddar pairs especially well in casseroles, dips, stuffed dishes and savory biscuits. Using high-quality cheddar adds depth to sauces and gives baked dishes a satisfying, savory bite.
Cabot is a farmer-owned cooperative known for flavorful cheddar cheeses. Using sharp and extra-sharp cheddar in melting recipes gives texture and a pronounced cheddar character that balances creamy elements like cream cheese and half-and-half.
Waffle Fry Nachos
Crispy waffle fries topped with a creamy green chili cheddar sauce, finished with fresh diced tomatoes, jalapeños, cilantro and avocado for a shareable, craveable dish.
Details
Servings: 4–6 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Author: Whitney Bond
Ingredients
Nachos
- 22 ounces frozen waffle fries
- 1/4 cup diced tomatoes
- 1/2 jalapeño, thinly sliced
- 1/4 cup fresh chopped cilantro
- 1 avocado, diced
Green Chili Cheese Sauce
- 1/2 cup half and half
- 4 ounces cream cheese, cubed
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 7 oz can diced green chilies
- 1 cup Cabot Extra Sharp Cheddar, shredded
- 1 cup Cabot Seriously Sharp Cheddar, shredded
Instructions
- Preheat the oven to 450°F (230°C).
- Arrange the waffle fries in an even layer on a rimmed baking sheet and bake for 20 minutes or until crisp.
- While the fries cook, combine half and half, cream cheese, butter, salt, cumin and garlic powder in a medium saucepan over medium heat. Stir until smooth and creamy.
- Add the diced green chilies, reduce heat to low, then stir in the shredded Cheddar cheeses a little at a time until melted and silky.
- When the fries are ready, pour the warm cheese sauce over them and top with tomatoes, jalapeños, cilantro and diced avocado. Serve immediately.
Notes
- The cheese sauce keeps in the refrigerator up to 5 days and reheats on the stovetop over medium heat. Add a splash of half-and-half if the sauce thickens when chilled.
- For the crispiest fries, avoid overlapping on the baking sheet. Use two sheets if necessary, then combine after baking for serving.
- To make this a main course, add cooked shredded chicken, pulled pork or seasoned steak before topping with fresh garnishes.
- This recipe can be adapted for tortilla chips instead of waffle fries for classic nachos.
Nutrition Facts (per serving)
Calories: 482 kcal • Carbohydrates: 24 g • Protein: 13 g • Fat: 37 g • Saturated Fat: 17 g • Sodium: 1012 mg • Fiber: 5 g • Sugar: 2 g • Calcium: 315 mg