Loaded Sheet Pan Nachos
Our recipe for loaded sheet pan nachos features creamy jalapeno nacho cheese, refried beans, shredded chicken, diced tomatoes and fresh guacamole. It's the ultimate game day appetizer, midnight snack, or comfort food meal!
Equipment
Ingredients
- 1 bag restaurant-style tortilla chips
- 7.5 ounces canned refried beans
- ¾ batch Jalapeno Nacho Cheese see ingredients below
- ½ pound Salsa-Marinated Chicken* shredded
- 1 medium jalapeno sliced
- 1 medium roma tomato diced
- 1 batch Homemade Guacamole*
- 1 tablespoon cilantro chopped (optional garnish)
- 4 lime wedges (optional garnish)
Jalapeno Nacho Cheese
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- 4 ounces mild cheddar cheese shredded
- 4 ounces monterey jack cheese shredded
- 2 medium jalapenos diced
- Salt to taste
Instructions
Jalapeno Nacho Cheese
- Melt butter in a small saucepan over low heat.
- Add flour a little at a time to melted butter, whisking to fully combine and form a roux.
- Add milk to the roux a little at a time, whisking to combine.
- Once the milk is fully incorporated and steaming, add the shredded cheese in small batches, whisking constantly until melted.
- Once all the cheese has been fully incorporated and melted, add the diced jalapenos and salt. Stir to combine and cook for 1 to 2 minutes, then remove from heat and set aside.
Assemble Loaded Sheet Pan Nachos
- Preheat oven to 350 degrees.
- Spread tortilla chips out in a single layer on a large sheet pan, making sure to overlap the chips a bit.
- Transfer canned refried beans to a microwave-safe dish and microwave for about 1 minute, stirring halfway through.
- Top tortilla chips with refried beans.
- Drizzle Jalapeno Nacho Cheese evenly over the tortilla chips.
- Top with shredded Salsa-Marinated Chicken and jalapeno slices.
- Bake for 10 to 12 minutes, until chips are slightly crisped.
- Top nachos with diced tomato and Homemade Guacamole, then garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
Salsa-Marinated Chicken: We use this recipe for salsa-marinated chicken in a lot of our Mexican dishes. It's super easy and quick, and can be prepared ahead of time and used for tacos, burritos, nachos, and more!
Homemade Guacamole: This is our recipe for easy homemade guacamole. If you want to use your own recipe, make about 2 medium avocados worth for these nachos.
Refried beans: Microwaving the refried beans helps soften them to a consistency that's easier to "drizzle" over the tortilla chips!
Jalapeno Nacho Cheese: We typically only use about 3/4 of the batch of Jalapeno Nacho Cheese, but included the full recipe here since you may want to use more (or less!).
Nutrition
Calories: 792kcal | Carbohydrates: 73g | Protein: 33g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1191mg | Potassium: 789mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1284IU | Vitamin C: 27mg | Calcium: 496mg | Iron: 3mg
