Sheet Pan Nachos
Servings: 4 servings
Ingredients
For the Queso:
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ tablespoon cornstarch
- 1 12 ounce can evaporated milk
- 1 jalapeño, finely diced
- Salt and pepper, to taste
For the Nachos:
- 1 11 ounce bag tortilla chips, strips or triangles
- 1 15 ounce can black beans, drained and rinsed
- 1 cup pico de gallo
- ½ cup sour cream
- ¼ cup pickled onions
- ½ cup cotija cheese
- ½ cup guacamole
- 1 jalapeño, sliced (fresh or pickled)
- Cilantro, fresh for garnish
- Lime wedges, for sprinkling
Instructions
- In a medium sized saucepan, pour the can of evaporated milk and heat on medium- low until the milk begins to steam.
- Add in the cheddar and pepper jack cheeses and whisk until melted. Add in the onion powder, garlic powder, cumin, and cornstarch. Whisk until everything is incorporated. The queso should be thicker now. Stir in the diced jalapeños and remove from heat.
- Line a baking sheet with parchment. Spread out the tortilla chips evenly on the baking sheet.
- Pour ¾ of the queso evenly over the chips, followed by the black beans. Bake in a preheated oven at 375°F for 5-7 minutes until the chips have gotten a little bit more color.
- Evenly distribute the pico de Gallo, sour cream, pickled onions, cotija cheese, guacamole, sliced jalapeños, and cilantro over the warm nachos. Serve with the remaining queso and lime wedges while warm.
Notes
- The combination of toppings is basically endless. You can make it more or less spicy by adding more peppers (fresh or pickled). Experiment with your favorite toppings.
- The recipe is vegetarian, but you can always add pulled chicken, pulled pork or beef as an extra protein.
- To make this recipe vegan, you can omit the queso and use exclusively vegetables and vegan alternatives as toppings.