Sheet Pan Nachos Recipe

Tortilla chips: The base of your nachos, providing a crunchy texture.

Cheddar cheese: Adds a sharp, tangy flavor and melts beautifully.

Monterey jack cheese: Offers a mild, creamy taste that complements the cheddar.

Black beans: Adds protein and a hearty texture.

Corn kernels: Provides a sweet, juicy contrast to the other ingredients.

Diced tomatoes: Adds freshness and a burst of color.

Jalapeños: Optional, but great for adding a spicy kick.

Sour cream: Perfect for serving, adding a cool, creamy element.

Guacamole: Another serving option, offering a rich, buttery flavor.

To ensure even melting and a perfect blend of flavors, layer the tortilla chips and cheese in stages. Start with a base layer of chips, then add a portion of the shredded cheddar and monterey jack cheese. Follow with some black beans, corn, diced tomatoes, and jalapeños. Repeat the layers until all ingredients are used. This method prevents overcrowding and ensures every chip gets a bit of the delicious toppings.

• tortilla chips - Substitute with pita chips: Pita chips offer a similar crunch and can hold up well under the toppings.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a mild flavor that complements the other ingredients.

• shredded monterey jack cheese - Substitute with shredded pepper jack cheese: Pepper jack adds a bit of spice and a similar creamy texture.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative.

• canned or frozen corn kernels - Substitute with fresh corn kernels: Fresh corn adds a sweet and crisp element to the nachos.

• diced tomatoes - Substitute with salsa: Salsa provides a similar texture and adds additional flavor from the spices and herbs.

• sliced jalapeños - Substitute with sliced banana peppers: Banana peppers offer a milder heat and a tangy flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and a tangy flavor with added protein.

• guacamole - Substitute with smashed avocado: Smashed avocado offers a similar creamy texture and fresh flavor without the additional ingredients in guacamole.

• Allow the nachos to cool completely before storing. This helps prevent sogginess.
• Transfer the nachos to an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy.
• For freezing, spread the nachos in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date and contents.
• Freeze for up to 2 months. When ready to eat, reheat directly from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes or until hot and crispy.
• Avoid freezing sour cream and guacamole with the nachos. These should be added fresh when serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover nachos evenly on a baking sheet. Cover with aluminum foil to prevent the chips from burning. Bake for about 10-15 minutes until the cheese is melted and everything is heated through. Remove the foil for the last 5 minutes if you want the chips to be extra crispy.

• Microwave Method: Place a portion of the nachos on a microwave-safe plate. Heat on high for 1-2 minutes, checking halfway through to ensure even heating. Be cautious, as the chips can become soggy. For best results, add a fresh sprinkle of cheese before microwaving to help everything stick together.

• Skillet Method: Heat a non-stick skillet over medium heat. Add the nachos and cover with a lid. Heat for about 5-7 minutes, stirring occasionally to prevent burning and to ensure even heating. This method helps maintain the crispiness of the chips.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the nachos in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to avoid burning. This method is great for keeping the chips crispy while reheating.

• Oven: Used to bake the nachos at 400°F (200°C) until the cheese is melted and bubbly.

• Sheet pan: The surface on which you spread the tortilla chips and layer the toppings.

• Measuring cups: Used to measure out 1 cup each of shredded cheddar cheese, monterey jack cheese, black beans, corn kernels, diced tomatoes, sliced jalapeños, sour cream, and guacamole.

• Cheese grater: If you are shredding your own cheese, this tool will help you achieve the desired consistency.

• Can opener: Necessary for opening cans of black beans and corn if you are using canned versions.

• Colander: Used to rinse and drain the black beans.

• Mixing bowl: Optional, but can be used to mix the black beans, corn, and diced tomatoes before adding them to the nachos.

• Spatula: Useful for spreading out the toppings evenly over the tortilla chips.

• Oven mitts: Essential for safely removing the hot sheet pan from the oven.

• Serving platter: Optional, but can be used to transfer the nachos from the sheet pan for serving.

• Spoon: Useful for dolloping sour cream and guacamole onto the nachos when serving.

Preheat while prepping: Save time by preheating the oven while you prepare the ingredients.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Rinse and drain ahead: Rinse and drain the black beans and corn kernels in advance.

Diced tomatoes: Use canned diced tomatoes to avoid chopping.

Sheet pan lining: Line your sheet pan with parchment paper for easy cleanup.

Assemble in layers: Layer the tortilla chips, cheese, and toppings for even distribution.

Serve directly: Serve the nachos directly from the sheet pan to save on dishes.