What are the best cheese types for sheet pan nachos?

A blend of cheddar and Monterey Jack cheese works wonderfully for a classic nacho experience, offering both flavor and excellent melt. Pepper Jack adds a spicy kick, while a sprinkle of queso fresco after baking provides a fresh, tangy contrast.

Can I add meat to my sheet pan nachos?

Absolutely! Cooked ground beef, shredded chicken, or pulled pork are fantastic additions. Ensure any meat is fully cooked and drained of excess fat before adding it to the nachos to prevent them from becoming greasy.

How do I prevent my sheet pan nachos from getting soggy?

The key is proper layering and not overloading the chips. Spread your tortilla chips in a single layer or a slightly overlapping layer, and add toppings and cheese evenly. Also, avoid wet ingredients like salsa or guacamole until after baking to maintain crispiness.

Can I prepare sheet pan nachos ahead of time?

While nachos are best enjoyed fresh from the oven, you can chop and prepare all your toppings (cooked meat, diced vegetables, drained beans) a day in advance. Assemble and bake just before serving for the best texture.

Easy Sheet Pan Nachos: The Ultimate Crowd-Pleasing Recipe

Description

An incredibly easy and versatile recipe for crispy tortilla chips loaded with melted cheese and your favorite toppings, all baked on a single sheet pan.

Ingredients

Scale

1 bag (12-16 oz) tortilla chips
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 can (15 oz) black beans (rinsed and drained)
1 cup cooked chicken, beef, or pulled pork (optional)
1/2 cup sliced jalapeños (fresh or pickled)
1/2 cup diced tomatoes (fresh or canned)
1/4 cup sliced black olives (optional)
1/4 cup chopped green onions
1/4 cup fresh cilantro (for garnish, optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: Evenly spread the tortilla chips across the baking sheet, making sure they cover the surface without overlapping too much.
Step 3: Sprinkle half of the shredded cheese over the chips, ensuring even coverage.
Step 4: Layer the black beans, cooked protein (if using), jalapeños, and diced tomatoes over the chips. Finish by adding the remaining cheese on top.
Step 5: Place the sheet pan in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the chips are golden brown.
Step 6: Carefully take the nachos out of the oven. Let them cool for a minute.
Step 7: Sprinkle the sliced black olives, chopped green onions, and fresh cilantro over the nachos.
Step 8: Serve the nachos hot with sides of sour cream, guacamole, salsa, and hot sauce for drizzling.

Notes

Customize with your favorite proteins like ground beef, shredded chicken, or pulled pork. For a vegetarian option, load up on extra veggies. Serve immediately for best crispiness. Add fresh toppings like sour cream, guacamole, and salsa after baking.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Category: Appetizer
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 450 kcal
Sugar: 2g
Sodium: 650mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 18g
Cholesterol: 40mg