Latkes Nachos with Homemade Queso
Recipe type: Appetizer
Cuisine: Hanukkah
Prep time: 
Cook time: 
Total time: 
Serves: 2
"Nacho" average latkes! These are Latkes Nachos!
  • For queso:
  • 1 tablespoon butter or oil
  • 1 tablespoon all-purpose flour
  • 1 cup plain yogurt (such as Noosa), at room temperature
  • ¼ cup cream cheese (full-fat), at room temperature
  • ¾ cup Monterey Jack cheese, finely shredded, at room temperature (this helps melting)
  • ¾ cup cheddar cheese, finely shredded, at room temperature
  • 1 diced chipotle in adobo sauce (or more to taste)
  • Salt to taste
  • For latkes:
  • 1½ pounds russet potatoes, peeled and shredded (about 4 cups) into a bowl of water.
  • 2 tablespoons onion, small diced
  • 1 egg, whisked
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, plus more for garnish
  • 2 jalapeños, 1 small diced and one sliced
  • Oil for frying
  • 1 tomato diced
  • ¼ cup black beans
  • ¼ cup corn
  • ½ avocado, diced
  • ¼ cup plain yogurt
  • Cilantro for garnish
  1. First, let's make queso. You can definitely serve this recipe with just chips or a spoon, and you may have extra to use for that purpose.
  2. In a large saucepan, melt butter or oil over low heat and whisk in flour until combined. Then add in yogurt and cream cheese and stir until combined, making sure to keep the heat low as to not curdle the queso. Add in cheese and chipotle and stir over low heat until well combined. Season with salt to taste and set aside.
  3. Now, time for the tower of latkes! Drain potatoes through a sieve over a large bowl. Squeeze out moisture in potatoes and let the starch settle in the water bowl. Carefully drain off water and reserve starch. Place potatoes back into a large bowl, add in onions and use paper towels to press out as much moisture as possible. This will make your latkes crispy. Add in starch, this will make your latkes even crispier! Then add in eggs, garlic, flour, salt and the diced jalapeño.
  4. Pre-heat oven to 200 degrees F. Set aside paper towels for draining and have some salt ready. Heat a large sauté pan and add oil. You want the oil to be hot enough that latke batter sizzles when place in oil, but doesn't immediately brown. Place ¼ cup dollops of latke batter in oil, careful not to crowd the pan. Fry on one side until well browned, about 3-5 minutes. Then flip and fry the other side. Drain on paper towels and immediately sprinkle with salt because fried stuff tastes good with salt. Keep latkes warm in the oven and repeat with remaining batter.
  5. Top latkes with warm queso and other toppings of your choice. Eat immediately!
Queso can be made earlier the same day and reheated.
Recipe by What Jew Wanna Eat at