Save to Pinterest Crispy tortilla chips loaded with melted cheese, flavorful toppings, and served straight from the oven — perfect for a quick snack or casual dinner.
This has become my go-to snack for casual get-togethers and impromptu dinners because it's so tasty and simple to make.
Ingredients
- 200 g (7 oz) tortilla chips: base
- 200 g (2 cups) shredded cheddar cheese: cheese
- 100 g (1 cup) shredded Monterey Jack cheese: cheese
- 1 large tomato, diced: vegetables & toppings
- 1 small red onion, finely chopped: vegetables & toppings
- 100 g (½ cup) canned black beans, rinsed and drained: vegetables & toppings
- 1 small jalapeño, thinly sliced (optional): vegetables & toppings
- 50 g (¼ cup) corn kernels (fresh, canned, or thawed frozen): vegetables & toppings
- 2 tbsp sliced black olives (optional): vegetables & toppings
- 2 tbsp fresh cilantro, chopped: vegetables & toppings
- 120 ml (½ cup) sour cream: to serve
- 120 ml (½ cup) guacamole: to serve
- 120 ml (½ cup) salsa: to serve
- Lime wedges: to serve
Instructions
- Preheat oven:
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- Arrange chips:
- Spread the tortilla chips evenly over the prepared baking sheet.
- Add cheese:
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chips.
- Add toppings:
- Top with black beans, corn, diced tomato, red onion, jalapeño slices, and black olives.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly.
- Finish:
- Remove from the oven. Sprinkle with fresh cilantro.
- Serve:
- Serve immediately with sour cream, guacamole, salsa, and lime wedges on the side.
Save to Pinterest My family always gathers around this dish during movie nights, enjoying the crispy chips and gooey cheese together.
Notes
Swap cheddar and Monterey Jack for your favorite melting cheeses. For extra crunch, add sliced radishes or pickled onions after baking. Pair with a light Mexican beer or a classic Margarita.
Required Tools
Large baking sheet, parchment paper, sharp knife, cutting board, and spoon.
Nutritional Information
Calories: 420, Total Fat: 22 g, Carbohydrates: 44 g, Protein: 14 g per serving.
Save to Pinterest Enjoy these sheet pan nachos fresh and hot for the best taste and texture.
Recipe FAQs
- → Can I make these nachos vegan?
Yes, substitute the cheddar and Monterey Jack with plant-based cheese alternatives and use dairy-free sour cream or guacamole to keep it vegan.
- → How do I add protein to this dish?
Incorporate cooked ground beef or shredded rotisserie chicken before baking to add savory protein.
- → What toppings can I customize?
Try adding sliced radishes, pickled onions, jalapeños, or fresh cilantro to suit your taste.
- → How to ensure the chips stay crispy?
Use a parchment-lined baking sheet and avoid piling too many toppings to keep chips crisp during baking.
- → What drinks pair well with this dish?
A light Mexican beer or a classic Margarita complements the flavors perfectly.