Quick Sheet Pan Nachos
Quick Sheet Pan Nachos
Ingredients
For the Salsa
- 6 tomatoes, chopped
- 1/2 red onion, chopped
- 1 handful cilantro, chopped
- 1/2 lime, juiced
- 1/2 teaspoon salt
For the Guacamole
- 2 ripe avocados
- 1/2 red onion, finely chopped
- 1/2 lime, juiced
- 1 handful cilantro, chopped
- 1/2 teaspoon salt
For the Queso
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 8 ounces cheddar cheese, grated
- 8 ounces Oaxaca cheese, grated
- 4 ounces Monterey Jack cheese, grated
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
For Assembly and Toppings
- 1 pound taco meat, cooked and seasoned
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces cheddar cheese, shredded
- 1 cup sour cream, as needed
- 1/2 cup green onions, sliced
- 1 bag tortilla chips
Instructions
- 1
Prepare the salsa: In a medium bowl, combine the chopped tomatoes, 1/2 red onion, cilantro, juice of 1/2 lime, and 1/2 teaspoon salt. Mix well and set aside.
⏱️ 5 min
- 2
Prepare the guacamole: In another medium bowl, mash the ripe avocados. Stir in the finely chopped 1/2 red onion, juice of 1/2 lime, cilantro, and 1/2 teaspoon salt until combined.
⏱️ 7 min
- 3
Prepare the queso: In a large saucepan over medium heat, melt the 2 tablespoons of butter. Add the 2 tablespoons of flour and stir constantly for 1 minute until a smooth roux forms.
⏱️ 2 min
- 4
Slowly whisk in the 2 cups of heavy cream, continuing to whisk until the mixture is smooth and begins to gently bubble. Reduce the heat to low.
⏱️ 3 min
- 5
Add the grated cheddar, Oaxaca, and Monterey Jack cheeses to the saucepan, along with the 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 teaspoon paprika, and 1/2 teaspoon cumin. Stir continuously until all the cheese is fully melted and the queso is creamy.
⏱️ 5 min
- 6
Preheat your broiler to high. Line a large baking sheet with parchment paper.
⏱️ 2 min
- 7
Pour the prepared queso onto the lined baking sheet. Evenly top with the cooked taco meat and the 4 ounces of shredded Monterey Jack and 4 ounces of shredded cheddar cheeses.
⏱️ 3 min
- 8
Broil for 3-5 minutes, or until the cheese is bubbly and golden brown. Watch carefully to prevent burning.
⏱️ 4 min
- 9
While the queso mixture is broiling, spread tortilla chips onto another large baking sheet.
⏱️ 1 min
- 10
Carefully remove the hot meat and cheese mixture from the broiler. Pour and spread it evenly over the tortilla chips.
⏱️ 1 min
- 11
Finish the nachos by generously topping with the prepared salsa, guacamole, sour cream, and sliced green onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Sheet Pan Nachos
For the Salsa
- 6 tomatoes, chopped
- 1/2 red onion, chopped
- 1 handful cilantro, chopped
- 1/2 lime, juiced
- 1/2 teaspoon salt
For the Guacamole
- 2 ripe avocados
- 1/2 red onion, finely chopped
- 1/2 lime, juiced
- 1 handful cilantro, chopped
- 1/2 teaspoon salt
For the Queso
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 8 ounces cheddar cheese, grated
- 8 ounces Oaxaca cheese, grated
- 4 ounces Monterey Jack cheese, grated
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
For Assembly and Toppings
- 1 pound taco meat, cooked and seasoned
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces cheddar cheese, shredded
- 1 cup sour cream, as needed
- 1/2 cup green onions, sliced
- 1 bag tortilla chips
Instructions
- 1
Prepare the salsa: In a medium bowl, combine the chopped tomatoes, 1/2 red onion, cilantro, juice of 1/2 lime, and 1/2 teaspoon salt. Mix well and set aside.
⏱️ 5 min - 2
Prepare the guacamole: In another medium bowl, mash the ripe avocados. Stir in the finely chopped 1/2 red onion, juice of 1/2 lime, cilantro, and 1/2 teaspoon salt until combined.
⏱️ 7 min - 3
Prepare the queso: In a large saucepan over medium heat, melt the 2 tablespoons of butter. Add the 2 tablespoons of flour and stir constantly for 1 minute until a smooth roux forms.
⏱️ 2 min - 4
Slowly whisk in the 2 cups of heavy cream, continuing to whisk until the mixture is smooth and begins to gently bubble. Reduce the heat to low.
⏱️ 3 min - 5
Add the grated cheddar, Oaxaca, and Monterey Jack cheeses to the saucepan, along with the 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 teaspoon paprika, and 1/2 teaspoon cumin. Stir continuously until all the cheese is fully melted and the queso is creamy.
⏱️ 5 min - 6
Preheat your broiler to high. Line a large baking sheet with parchment paper.
⏱️ 2 min - 7
Pour the prepared queso onto the lined baking sheet. Evenly top with the cooked taco meat and the 4 ounces of shredded Monterey Jack and 4 ounces of shredded cheddar cheeses.
⏱️ 3 min - 8
Broil for 3-5 minutes, or until the cheese is bubbly and golden brown. Watch carefully to prevent burning.
⏱️ 4 min - 9
While the queso mixture is broiling, spread tortilla chips onto another large baking sheet.
⏱️ 1 min - 10
Carefully remove the hot meat and cheese mixture from the broiler. Pour and spread it evenly over the tortilla chips.
⏱️ 1 min - 11
Finish the nachos by generously topping with the prepared salsa, guacamole, sour cream, and sliced green onions. Serve immediately.
⏱️ 2 min