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A well-used aluminum baking sheet loaded with thick overlapping yellow corn chips, ready for a generous layer of freshly grated cheeses and toppings.

The Ultimate Epic Sheet Pan Nachos Recipe

These perfectly layered Sheet Pan Nachos feature crisp yellow corn chips, bubbly cheddar and Monterey Jack cheese, glossy black beans, and vibrant fresh toppings for the ultimate crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer, Dinner, Snack
Cuisine: American, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 14 oz Thick Yellow Corn Tortilla Chips (400g)
  • 2 cups Orange Cheddar Cheese (226g) freshly grated
  • 2 cups White Monterey Jack Cheese (226g) freshly grated
  • 15 oz Glossy Black Beans (425g) canned, rinsed and drained
  • 1 cup Roma Tomatoes (150g) diced brightly red
  • 0.25 cup Fresh Green Jalapenos (25g) cut into thin round slices
  • 0.5 cup Purple Red Onions (75g) finely diced
  • 0.5 cup Thick White Sour Cream (120ml)
  • 0.25 cup Fresh Cilantro Leaves (15g) roughly chopped

Equipment

  • 1 Large Aluminum Baking Sheet A well-used half sheet pan works perfectly to crisp the chips.
  • 1 Box Grater Essential for freshly grating the block cheese.

Method
 

Preparation and Baking
  1. Preheat your oven to 400°F (200°C). Spread exactly half of your thick crisp yellow corn tortilla chips across a well-used aluminum baking sheet in a single, slightly overlapping layer.
  2. Sprinkle 1 cup (113g) of the orange cheddar and 1 cup (113g) of the white Monterey Jack cheese evenly over the foundational layer of chips. Scatter half of your glossy black beans evenly over the melted cheese layer.
  3. Add the remaining yellow corn tortilla chips on top of the first layer, carefully overlapping them. Follow up with the remaining 1 cup (113g) of cheddar, 1 cup (113g) of Monterey Jack, and the rest of the glossy black beans.
  4. Place the sheet pan in the center rack of the oven. Bake for 8 to 10 minutes until you see a thick layer of melted, bubbly cheese with slight browning on the delicate edges of the chips.
  5. Remove the hot pan from the oven and let it sit for one minute. Scatter the bright red diced roma tomatoes, finely diced purple red onions, and thin round slices of fresh green jalapenos over the top. Finish with thick white sour cream dollops and a generous sprinkle of roughly chopped fresh green cilantro leaves.

Notes

Tip 1: Always grate your own block cheese to avoid powdery anti-caking agents and ensure a gooey melt.
Tip 2: Drain your diced Roma tomatoes on a paper towel briefly before adding them to keep your chips perfectly crisp.