Easy Sheet Pan Nachos

$To make Easy Sheet Pan Nachos, you need some key ingredients. Here’s what you will need: - 1 bag (12 oz) tortilla chips - 1 cup cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn kernels, frozen or fresh - 1 1/2 cups shredded cheddar cheese - 1 cup sliced jalapeños (pickled or fresh) - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - 1/4 cup sour cream - 1/4 cup salsa - Lime wedges, for serving - Salt and pepper to taste These ingredients work well together. The chips give a nice crunch. The chicken adds protein. The beans and corn bring fiber and flavor. You can customize your nachos with extra toppings. Here are some fun ideas: - Chopped tomatoes - Green onions, sliced - Olives, sliced - Spicy salsa or hot sauce - Queso cheese for extra creaminess Feel free to mix and match. This makes your dish unique and fun. Using good quality ingredients matters. Fresh tortilla chips hold up better. They won’t get soggy. Good cheese melts nicely and adds rich flavor. For the best taste, use organic or locally sourced products. They can make a big difference in how your nachos turn out. Trust me, your taste buds will thank you! For the complete guide, check out the Full Recipe for Easy Sheet Pan Nachos. Before you start, gather all your ingredients. Having everything ready helps a lot. I like to preheat my oven to 375°F (190°C). This way, the nachos bake evenly. Line a large baking sheet with parchment paper. This makes cleanup super easy. 1. Spread the tortilla chips across the baking sheet. Overlap them slightly if needed. 2. In a big bowl, mix the shredded chicken, black beans, and corn. Add salt and pepper to taste. 3. Pour this mixture evenly over the chips. 4. Next, sprinkle the cheddar cheese all over. Make sure it covers everything. 5. Add jalapeño slices on top for some heat. 6. Bake in the preheated oven for 10-15 minutes. Watch for the cheese to melt and bubble. 7. When done, let the nachos cool for a couple of minutes. 8. Finally, add diced avocado, chopped cilantro, and drops of sour cream and salsa. This recipe is simple, and you can find the Full Recipe online for more tips! For the best cheese melt, use good-quality cheddar cheese. Shred it fresh for better results. Spread the cheese evenly without piling it too high. This helps it melt quickly and evenly. Baking at the right temperature is key. Check your nachos often towards the end of baking. You want it bubbly and slightly golden, not burnt. When making nachos, layer smartly. Start with a base of tortilla chips. Spread them evenly across your sheet pan. Avoid stacking them too high; this keeps all chips crispy. Next, add your toppings in layers. Mix the chicken, black beans, and corn. Spread this mix over the chips. Then, sprinkle cheese generously on top. This way, every bite has flavor. To get that perfect crunch, preheat your oven to 375°F (190°C). Bake the nachos for 10 to 15 minutes. Keep an eye on them. You want the cheese to melt and bubble, not burn. If you notice the edges browning too fast, cover them with foil. This helps keep your nachos golden and crispy. Storing nachos can be tricky. Place leftover nachos in an airtight container. Do this only if they are cool. Make sure to separate chips from toppings. This keeps the chips crunchy. You can reheat them in the oven for a quick snack. Just warm them at 350°F (175°C) until hot. Enjoy your nachos again with the same great taste! For the full recipe, check out the Easy Sheet Pan Nachos section above. {{image_2}} You can easily make nachos vegetarian or vegan. Start with the base of tortilla chips. For a filling veggie mix, use black beans, corn, and bell peppers. Swap cheese for vegan cheese or skip it altogether. Top with fresh avocado and salsa for great taste. Use a dollop of vegan sour cream to finish. If you want to switch up the protein, there are many choices. Ground beef or turkey works well. Shredded pork adds a rich flavor. You can also try diced tofu or tempeh for a plant-based option. Mix in cooked beans for extra protein; they are tasty and healthy. Get creative with your flavor choices. Add pineapple for a sweet twist or roasted red peppers for a smoky taste. A drizzle of hot sauce can bring the heat. Experiment with different cheeses like pepper jack for spice. You can also add fresh herbs like basil or thyme for a unique touch. Each mix can turn your nachos into something special. For the full recipe, check out the Easy Sheet Pan Nachos. Dipping sauces make nachos even more fun. I love using sour cream and salsa. You can also try guacamole for a creamy touch. A spicy cheese sauce is great if you like heat. Each dip adds a new flavor. Mix and match to find your favorite combo. Choosing the right drink can elevate your nacho game. I recommend light beers or margaritas for a festive vibe. For a non-alcoholic option, try sparkling water with lime. These drinks balance the flavors of the nachos. They make each bite even better. When serving nachos at a party, think about your guests. A good rule is to plan for about 1 cup of nachos per person. This means two bags of chips for a group of eight. If you have many toppings, consider smaller portions. Guests can take what they want and go back for more. To make nachos in the oven, start by preheating it to 375°F (190°C). Line a baking sheet with parchment paper. Spread tortilla chips evenly across the sheet. In a bowl, mix cooked chicken, black beans, and corn. Season this mix with salt and pepper. Pour this mixture over the chips. Sprinkle shredded cheese on top. Add jalapeños if you like some heat. Bake for 10-15 minutes until the cheese melts. Let it cool for a bit, then add avocado, cilantro, sour cream, and salsa. Enjoy your nachos! Yes, you can use different types of cheese for nachos. Cheddar is great, but you can add Monterey Jack for creaminess or pepper jack for spice. Mozzarella can give a nice stretch, while a sprinkle of feta adds a tangy twist. Mix and match cheeses to find your favorite combo! The best toppings for sheet pan nachos include: - Diced avocado - Fresh cilantro - Sliced jalapeños - Sour cream - Salsa - Chopped green onions - Black olives - Diced tomatoes Feel free to get creative! You can even add cooked ground beef or pulled pork for more flavor. You can store leftover nachos in an airtight container for up to 2 days. The chips may get soggy, so it's best to eat them fresh. If you want to save the toppings, separate them from the chips. Reheat them in the oven to get the cheese melty again. Some great side dishes to serve with nachos include: - Guacamole - Refried beans - Mexican street corn - Rice and beans - A fresh salad These sides balance out the meal and add more flavor. Enjoy your nacho feast! In this post, we covered how to make easy sheet pan nachos. You learned about the best ingredients, cooking steps, and tips for a great crunch. We also explored variations and serving ideas. Remember, high-quality ingredients make a big difference. Get creative with your toppings and adapt recipes to fit your taste. Nachos are fun and easy to customize for any event. Enjoy making and sharing this dish with friends and family!$

Indulge in these Easy Sheet Pan Nachos that are perfect for any gathering! With layers of crunchy tortilla chips, savory chicken, black beans, and gooey cheese, these nachos are a crowd-pleaser. Topped with jalapeños, fresh avocado, and zesty salsa, they are bursting with flavor. Ready in just 25 minutes, this recipe is a must-try! Click through now to explore the full recipe and enjoy a delicious snack tonight!

Print Recipe Pin Recipe

Ingredients

1 bag (12 oz) tortilla chips

1 cup cooked chicken, shredded

1 cup black beans, rinsed and drained

1 cup corn kernels, frozen or fresh

1 1/2 cups shredded cheddar cheese

1 cup sliced jalapeños (pickled or fresh)

1 avocado, diced

1/4 cup fresh cilantro, chopped

1/4 cup sour cream

1/4 cup salsa

Lime wedges, for serving

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).

Line a large baking sheet with parchment paper for easier cleanup.

Evenly spread the tortilla chips across the baking sheet, overlapping slightly if necessary.

In a bowl, mix the shredded chicken, black beans, and corn. Season the mixture with salt and pepper to taste.

Distribute the chicken mixture evenly over the tortilla chips.

Sprinkle the shredded cheddar cheese generously over the top, ensuring even coverage.

Place jalapeño slices on top of the cheese for an added kick.

Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.

Once out of the oven, let the nachos cool for a couple of minutes.

Garnish with diced avocado, chopped cilantro, and dollops of sour cream and salsa as desired.

Serve with lime wedges on the side for an extra burst of flavor.

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