Cheesy Fiesta Sheet Pan Nachos

$- 1 bag (10-12 oz) tortilla chips - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 jalapeño, sliced - 1 medium tomato, diced - ½ cup fresh cilantro, chopped - ½ cup sour cream - ½ avocado, diced - 2 tablespoons olive oil - 1 tablespoon taco seasoning - Salt and pepper to taste You can change up your nachos to fit your taste. Here are my favorite options: - Add cooked ground beef or shredded chicken for more protein. - Use different types of cheese like pepper jack or queso fresco. - Swap jalapeños for banana peppers for a milder kick. - Try adding black olives for extra flavor. - Top with pickled onions for a zesty touch. For the best nachos, choose quality ingredients. Here are my top picks: - Tortilla Chips: Look for brands with real corn and no preservatives. - Cheese: Use block cheese and shred it yourself for better melt. - Beans: Go for low-sodium canned black beans for healthier options. - Olive Oil: Choose extra virgin olive oil for rich flavor. - Spices: Fresh taco seasoning packs a punch. Check for low-sodium options. These tips help you create a perfect plate of nachos that are cheesy and crispy! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This step is key for crispy nachos. While the oven heats up, grab a large sheet pan. Spread the tortilla chips evenly across the pan. Make sure to leave some space between the chips. This helps them stay crispy when baking. Now, let’s add flavor! In a bowl, mix the black beans, corn, olive oil, taco seasoning, salt, and pepper. Stir well to coat everything. Spread this tasty mix over the chips. Next, sprinkle the shredded cheddar and Monterey Jack cheese evenly on top. Add jalapeño slices and diced tomatoes to give it a fresh kick. Time to bake! Place the sheet pan in the oven. Bake for 10-12 minutes. Watch closely until the cheese melts and bubbles. This is the moment you want! Once finished, take it out and let it cool for a few minutes. Top with diced avocado and fresh cilantro. Serve warm with sour cream on the side. Enjoy your cheesy, crispy meal! To make your nachos crispy, start with good tortilla chips. Use a sturdy brand that holds up well. Spread the chips evenly on the pan. Avoid stacking them too high. This allows heat to reach all the chips. Bake them at a high temperature, 400°F is best. Keep an eye on them as they cook. You want them golden, not burnt. When the cheese melts, it helps hold everything together. Let them cool for a few minutes before serving. This keeps the chips crunchy. For nachos, I love using a mix of cheeses. Cheddar adds a sharp taste. Monterey Jack melts beautifully and brings creaminess. Together, they create a nice balance. You can also add pepper jack for a spicy kick. Try mixing in some queso blanco for a unique flavor. The key is to use shredded cheese. It melts faster and evenly, making every bite cheesy and delightful. Serve your nachos straight from the sheet pan. It looks great and makes for easy sharing. I like to top mine with fresh ingredients for a pop of color. Add diced tomatoes, sliced jalapeños, and chopped cilantro on top. You can also include avocado for creaminess. Serve with a side of sour cream for dipping. For extra flavor, squeeze some lime juice on top. This brightens the dish and adds freshness. Enjoy with your favorite drink for a perfect snack! Pro Tips Use Quality Tortilla Chips: Opt for sturdy tortilla chips that can hold up to the toppings without getting soggy. Customize Your Toppings: Feel free to add other favorite toppings such as diced bell peppers, olives, or even cooked ground meat for extra protein. Broil for Extra Crispiness: For an extra crispy finish, switch to the broiler for the last 1-2 minutes of baking, but keep a close eye to prevent burning. Serve with Variety: Offer a selection of dips like guacamole, salsa, or queso on the side to enhance the nacho experience. {{image_2}} You can make tasty vegetarian nachos using fresh ingredients. Start with your tortilla chips. For toppings, try: - 1 can (15 oz) black beans, rinsed - 1 cup corn, fresh or frozen - 1 medium tomato, diced - ½ cup fresh cilantro, chopped - ½ avocado, diced - ½ cup sour cream Feel free to add more veggies like bell peppers or olives. A sprinkle of taco seasoning gives it a nice kick. Add meat for a hearty twist! Ground beef or chicken works great. For meat toppings, consider: - 1 pound ground beef, cooked - 1 tablespoon taco seasoning Mix the cooked meat with the taco seasoning. Spread it over your chips before adding cheese and other toppings. This gives each bite a savory boost. If you love spice, kick it up a notch! For spicy nachos, use: - 1 jalapeño, sliced - Extra hot sauce - Spicy salsa Layer the jalapeño slices on top of the cheese for that extra heat. You can also drizzle hot sauce over the nachos before serving. These spicy nachos will excite your taste buds. These variations keep your nachos fun and fresh. Enjoy mixing and matching! To store leftover nachos, first, let them cool completely. Then, place them in an airtight container. Keep the container in your fridge. They will stay fresh for up to three days. Avoid stacking the nachos, as this makes them soggy. When reheating nachos, use an oven for the best results. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10 minutes. This keeps the chips crispy and the cheese melty. You can also cover the nachos with foil to prevent burning. Do freeze nachos if you want to save them for later. Use a freezer-safe container or wrap them well. However, do not freeze nachos with toppings like sour cream or avocado. These toppings do not freeze well and can change texture. When ready to eat, thaw them overnight in the fridge before reheating. Yes, you can prep the toppings ahead of time. Keep the tortilla chips separate. If you layer everything and bake early, the chips may get soggy. To keep them crisp, store the chips in a sealed bag. Mix the toppings and store them in the fridge. When ready, just bake it all together. For healthier nachos, swap some standard toppings for fresh options. Try these ideas: - Use Greek yogurt instead of sour cream. - Add fresh veggies like bell peppers or olives. - Choose lean proteins, like grilled chicken or turkey. - Opt for low-fat cheese or a dairy-free option. These changes keep nachos tasty without the extra calories. To avoid soggy chips, follow these tips: - Layer toppings evenly and sparingly. - Bake immediately after adding toppings. - Avoid using too much liquid from canned items. - Serve nachos right after baking for maximum crunch. These steps help keep your nachos crispy and enjoyable. In this blog post, I shared how to make delicious sheet pan nachos. We covered important ingredients, step-by-step baking methods, and tips for perfect results. I also explored fun variations and how to store leftovers. Remember, nachos are all about personal taste. You can get creative with toppings and flavors. Enjoy your nachos crispy and flavorful. Follow these tips to impress everyone at your next gathering. Happy nacho-making!$

Cheesy Fiesta Sheet Pan Nachos

A delicious and cheesy nacho recipe perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 25

Course Appetizer

Cuisine Mexican

Servings 4

Ingredients

1 bag tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 whole jalapeño, sliced
1 medium tomato, diced
0.5 cup fresh cilantro, chopped
0.5 cup sour cream
0.5 whole avocado, diced
2 tablespoons olive oil
1 tablespoon taco seasoning
to taste salt and pepper

Instructions

Preheat your oven to 400°F (200°C).
On a large sheet pan, spread the tortilla chips evenly.
In a bowl, combine the black beans, corn, olive oil, taco seasoning, salt, and pepper. Mix well to coat.
Spread the black bean and corn mixture over the tortilla chips.
Evenly distribute the shredded cheddar and Monterey Jack cheese over the chips and toppings.
Scatter the jalapeño slices and diced tomatoes over the cheese.
Bake in the oven for about 10-12 minutes, or until the cheese is melted and bubbly.
Once out of the oven, let cool for a few minutes, then top with diced avocado and chopped cilantro.
Serve warm with a dollop of sour cream on the side.

Notes

Serve directly from the sheet pan garnished with extra cilantro and lime wedges on the side for a pop of color and freshness!

Keyword cheesy, fiesta, nachos, snack