Sheet Pan Nachos

$To make your nachos, you need a few key items: - 1 bag (12 oz) tortilla chips - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 jalapeño, sliced - 1/2 cup cherry tomatoes, halved These ingredients will give you the perfect base for cheesy, satisfying nachos. You can make your nachos even better with these extras: - 1 avocado, diced - 1/4 cup red onion, finely chopped - 1/2 cup sour cream - 1/4 cup fresh cilantro, chopped Feel free to add or swap toppings based on your taste. For this recipe, you will need: - A large sheet pan - An oven - A mixing bowl (for toppings) - A sharp knife and cutting board Having these items ready makes the process smooth and easy. For the full recipe, check the details above. First, I preheat the oven to 400°F (200°C). This temperature is perfect for melting the cheese. Next, I grab a large sheet pan. I line it with parchment paper for easy clean-up, but this step is optional. I then spread out the tortilla chips in a single layer. This helps every chip get its share of toppings. Now comes the fun part! I drizzle olive oil over the chips. This adds a nice flavor and helps with browning. I sprinkle salt and pepper to taste. After that, I add black beans and corn evenly over the chips. Next, I pile on the shredded cheddar and Monterey Jack cheese. I make sure to cover every inch of chips. For a spicy kick, I add jalapeño slices and halved cherry tomatoes on top. I carefully place the sheet pan in the oven. I bake the nachos for about 10-12 minutes. I keep an eye on them until the cheese melts and bubbles. Once they are ready, I take them out and let them cool for a couple of minutes. This helps the cheese set a bit. After cooling, I add fresh toppings like diced avocado, chopped red onion, and cilantro. Finally, I finish with dollops of sour cream. Now, they are ready to serve! Check out the Full Recipe for more details. To get the best cheese melt, use a mix of cheddar and Monterey Jack. These cheeses melt well together. Spread the cheese evenly over the chips. This helps each chip get its fair share of cheese. Bake at 400°F for about 10 to 12 minutes. Keep an eye on it. You want the cheese bubbly and slightly golden, not burnt. Add a drizzle of olive oil before baking. It adds flavor and helps crisp the chips. Sprinkle some salt and pepper for a simple yet tasty boost. For more flavor, consider adding taco seasoning or smoked paprika. These spices bring warmth to the dish. Also, fresh toppings like diced avocado, chopped onions, and cilantro make a big difference. They add freshness and crunch. One common mistake is overcrowding the chips. If you pile on too many toppings, the chips can become soggy. Stick to a single layer of chips. Another mistake is not preheating the oven. Always preheat for even cooking. Lastly, don’t skip the cooling time after baking. Let the nachos sit for a few minutes before adding toppings. This helps keep everything from sliding off. {{image_2}} You can easily make sheet pan nachos vegetarian or vegan. For a vegetarian twist, skip the meat and load up on veggies. Add more beans, peppers, or zucchini. For a vegan option, swap cheese for dairy-free cheese. Nutritional yeast also adds a cheesy flavor. Use avocado and fresh salsa for a tasty topping. These changes keep the dish hearty and delicious. Cheese is key to great nachos. While cheddar and Monterey Jack are classic, feel free to mix it up. Try pepper jack for a spicy kick. Gouda or queso blanco can add a rich taste. For a fun twist, use blue cheese crumbles for a strong flavor. Each cheese can change the entire vibe of your nachos. You can control the heat of your nachos. For mild nachos, avoid spicy toppings. Just use sweet peppers or regular jalapeños. If you like heat, add spicy jalapeños or even habaneros. Hot sauce can also spice things up. Adjust to your taste, and enjoy the perfect level of heat. Store your nachos in an airtight container. Layer the nachos with parchment paper. This helps keep them fresh. You can also wrap them tightly in plastic wrap. Avoid putting all the toppings on top when storing. To reheat nachos, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Bake for about 10 minutes. This will help them stay crispy. You can also microwave them, but be careful. They may get soggy. You can keep your nachos for up to three days in the fridge. After three days, the taste and texture may not be great. Always check for any strange smells or colors before eating. Enjoy your Sizzling Sheet Pan Nachos fresh for the best flavor! Yes, you can prepare some parts ahead of time. You can chop your veggies and cook any meat the day before. Store them in the fridge. However, it is best to bake the nachos right before serving. This keeps them hot and crispy. If you don't like black beans, try pinto beans or kidney beans. You can also use cooked lentils for a different taste. Each option adds great flavor and pairs well with cheese. To keep nachos crispy, follow a few tips. Spread the chips evenly on the sheet pan. Avoid piling on too many toppings. Bake them until the cheese melts but watch closely. Remove them from the oven right when they look bubbly. Yes, you can use baked chips if you prefer. They have less fat and calories. Just remember they may not hold as many toppings as regular chips, so be gentle when layering. Enjoy the crunch while keeping it healthier! Sheet pan nachos are easy to make and fun to share. We covered the key ingredients and how to layer them well. I shared tips for perfect cheese and flavor boosts. You have options for different tastes and storage tips for leftovers. Remember, with a few simple steps, you can create tasty nachos that everyone will love. Enjoy making this dish and feel free to experiment with your favorite toppings!$

Indulge in the ultimate snack with these Sizzling Sheet Pan Nachos! This easy recipe combines crispy tortilla chips, two kinds of melted cheese, vibrant toppings, and your favorite fixings for a delicious treat that everyone will love. Perfect for game days or casual gatherings, these nachos are customizable to suit your taste.

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Ingredients

1 bag (12 oz) tortilla chips

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 jalapeño, sliced

1/2 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup red onion, finely chopped

1/2 cup sour cream

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).

On a large sheet pan, spread out the tortilla chips in an even layer.

Drizzle the olive oil over the chips and sprinkle with salt and pepper for added flavor.

Evenly distribute the black beans and corn kernels over the chips.

Sprinkle both the shredded cheddar and Monterey Jack cheeses generously across the nachos.

Top with jalapeño slices and cherry tomato halves.

Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.

While the nachos are baking, prepare the avocado by dicing it and the onion by chopping it finely.

Once the nachos are done, remove them from the oven. Let them cool for a couple of minutes before adding the fresh toppings.

Sprinkle diced avocado, chopped red onion, and cilantro over the nachos, and finish with dollops of sour cream on top.

Serve immediately and enjoy your delicious, customizable sheet pan nachos!

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

- Presentation Tips: Serve directly on the sheet pan for a rustic look, or transfer to individual plates, garnishing with extra cilantro or a lime wedge for a pop of color.