sheet pan nachos
Sheet Pan Nachos are a fun and delicious way to enjoy a crowd-pleasing snack or meal. This dish layers crispy tortilla chips with savory toppings like cheese, black beans, jalapeños, and more, all baked to perfection. Perfect for game day or a casual gathering with friends and family.
Equipment
- 1 large baking sheet
- 1 parchment paper optional for easy cleanup
- 1 mixing bowl
- 1 spoon or spatula
- 1 oven mitts
Ingredients
- 1 bag tortilla chips 12 oz.
- 2 cups shredded cheddar cheese 8 oz.
- 1 cup refried black beans 8 oz.
- 1 cup cooked shredded chicken optional
- 1 piece jalapeño pepper sliced
- 1 medium tomato diced
- ½ cup sliced black olives
- ¼ cup chopped fresh cilantro
- 1 piece avocado diced
- ½ cup sour cream for serving
- ½ cup salsa for serving
- olive oil for drizzling
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper for easy cleanup (optional).
- Spread the tortilla chips evenly across the baking sheet.
- In a mixing bowl, combine the refried black beans, shredded chicken (if using), and half of the cheddar cheese. Mix well, then spoon this mixture over the tortilla chips.
- Sprinkle the remaining cheddar cheese over the top evenly.
- Add the sliced jalapeños, diced tomatoes, and black olives on top of the cheese layer.
- Lightly drizzle with olive oil and sprinkle with salt and pepper.
- Place the baking sheet in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced avocado and chopped cilantro.
- Serve immediately with sour cream and salsa on the side for dipping.
Notes
Feel free to customize your nachos with additional toppings like corn, different cheeses, or other proteins.
For a spicier version, add more jalapeños or include diced red onions.
Leftover nachos can be stored in an airtight container in the refrigerator, but they are best enjoyed fresh out of the oven.