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
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
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.
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.
Step 3: Bake
Bake at 400°F for 10 minute or until the cheese has melted.
Step 4: Garnish
Top with sour cream, salsa, black olives and cilantro. Serve immediately.
Make it your own! Add diced avocado, ground beef, hot sauce—anything you love on nachos!