Sheet Pan Street Nachos
This Sheet Pan Street Nacho recipe is easy to make, simple, and comes together in minutes. Whether you’re making it for Sunday Game Day or just for one, it makes clean up easy as well!
Equipment
- Sheet Pan
- Tin Foil
- Cheese Grater
- Cutting Board
- Measuring Cups Tablespoon
- Cutting Knife
Ingredients
- 1 standard size bag of gluten-free tortilla chips
- 1 pound block of cheddar cheese shredded
- 1 tomato diced
- 1/2 cup diced pickled jalapeños
- 1/2 yellow onion diced
- 2 tablespoons sour cream or greek yogurt
- 1 avocado mashed
- optional protein topping such as seasoned ground beef, shredded pork, or chicken
Instructions
- Preheat oven to 350°F
- Spread chips evenly on pan sheet.
- Grate block of cheese and sprinkle half of the grated cheese over the tortilla chips.
- Spread toppings (tomatoes, jalapeños, onion, and optional protein) over the chips
- Sprinkle on remaining cheese.
- Bake for approximately 10 minutes, or until cheese is melted and chips start to brown
- Top with sour cream, mashed avocado and/or pico de gallo
- Serve warm and enjoy them hot!
Notes
I hope you enjoy these nachos as much as I do! If you made this recipe, send us a photo! We'd love to see these Cheesy Sheet Pan Nachos in your home!