Sheet Pan Nachos Recipe
A heap of fresh tortilla chips covered with cheddar jack cheeses, tomatoes, onions, jalapenos, salsa, and a drizzle of cilantro lime sour cream- ask about adding protiens
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Ingredients
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Chips & Cheese
Veggies & Toppings
Salsa & Extras
Cilantro-Lime Sour Cream
Optional Proteins (ask about adding)
Finishing
Method
Prep
- 1
Preheat and prep toppings
Preheat oven to 400°F (200°C). Dice tomatoes and red onion, slice jalapeños, chop cilantro and green onions. If using corn or jalapeños and you prefer them roasted, toss with 1 teaspoon olive oil and a pinch of salt.
- 2
If you plan to add a protein, have cooked protein warmed and seasoned to taste. For shredded chicken, toss with 1/4 tsp taco seasoning; for ground beef, cook and drain before seasoning; for shrimp, cook briefly with salt and pepper.
Cilantro-Lime Sour Cream
- 3
In a small bowl combine 1/2 cup sour cream, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp lime zest (if using), and 1/4 tsp salt. Whisk and add up to 1 tsp water to reach a drizzling consistency. Taste and adjust lime or salt as needed. Chill until ready to use.
Assemble & Bake
- 4
Arrange an even layer of 8 cups tortilla chips on a large rimmed sheet pan. Spread chips so they overlap slightly but are not stacked in thick piles to ensure even melting.
- 5
Scatter 1/2 cup black beans and 1/2 cup corn evenly over the chips (if using). Add any warmed protein evenly across the chips, distributing in small clusters so each portion gets protein.
- 6
Sprinkle 3 cups shredded cheddar-jack cheese evenly over the chips and toppings. Add crumbled queso fresco or cotija if using.
- 7
Place the sheet pan in the preheated oven and bake 6–9 minutes, or until the cheese is melted and bubbling and edges of some chips are slightly golden. Keep an eye to avoid burning.
Finish & Serve
- 8
Remove sheet pan from oven. Immediately scatter diced tomatoes, diced red onion, sliced jalapeños, chopped cilantro, and sliced green onions over the melted cheese so they remain fresh and bright.
- 9
Dollop or drizzle 1 cup salsa over the nachos in several places. Drizzle the prepared cilantro-lime sour cream over the top using a spoon or small squeeze bottle for thin lines.
- 10
Sprinkle a light grind of black pepper and extra cilantro if desired. Serve hot with lime wedges on the side for squeezing over individual portions.
- 11
Leftovers can be reheated on a sheet pan at 350°F (175°C) for 6–8 minutes, but chips will soften.