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.

Sheet Pan Queso & Chicken Nachos Recipe
(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

Sheet Pan Queso & Chicken Nachos Recipe
(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.

Sheet Pan Queso & Chicken Nachos Recipe
(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.

Sheet Pan Queso & Chicken Nachos Recipe
(Image: Jackie Dodd)

Step 3: Bake

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

Sheet Pan Queso & Chicken Nachos Recipe
(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!

Sheet Pan Queso & Chicken Nachos Recipe
(Image: Jackie Dodd)
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