Sheet Pan Queso & Chicken Nachos Recipe

Nachos made at home are the ultimate in movie night or game day indulgences. A few steps can ensure that you make the world's BEST nachos. First, LAYER! This way every chip gets the cheesy, sour creamy, spicy love. Second, add two kinds of cheese! I use my signature blender queso for the perfect stay-creamy sauce, as well as the melty power of mozzarella. Feel free to mix it up with the cheese you prefer.

(Image: Jackie Dodd)

Things You'll Need

  • 1 (13 oz) bag of tortilla chips

  • 3 cups shredded cheddar cheese

  • 1 (120 oz) can evaporated milk (NOT sweetened condensed milk)

  • 1 tablespoon cornstarch

  • 1 teaspoon salt

  • 2 cups shredded mozzarella cheese

  • 1 (14.5 oz) can black beans, rinsed and drained

  • 1 cup cooked, shredded chicken (leftover rotisserie is perfect)

  • 1/4 cup sliced black olives

  • 1 cup sour cream

  • 1 cup salsa

(Image: Jackie Dodd)

Step 1: Make the Queso

Add the cheese, evaporated milk, cornstarch and salt to a blender. Blend on high until well combined, about 3 minutes.

(Image: Jackie Dodd)

Step 2: Layer

Line a baking sheet with aluminum foil. Add a layer of chips, a layer of mozzarella cheese, a drizzle of queso and a layer of chicken. Repeat until you have three layers, ending with queso.

(Image: Jackie Dodd)

Step 3: Bake

Bake at 400°F for 10 minute or until the cheese has melted.

(Image: Jackie Dodd)

Step 4: Garnish

Top with sour cream, salsa, black olives and cilantro. Serve immediately.

Tip

Make it your own! Add diced avocado, ground beef, hot sauce—anything you love on nachos!

(Image: Jackie Dodd)