Sheet Pan Nachos with Queso
User Reviews
5.0
15 reviews
Excellent
Sheet Pan Nachos with Queso
Report
These Easy Sheet Pan Nachos are topped with a speedy homemade queso and ready for faceplantage! Even better? They are totally customizable with both vegetarian and T-Rex versions!
Share:
Ingredients
- 12 oz tortilla chips
- 2 cups vegetarian cauliflower walnut taco meat (or seasoned beef/chicken if T-Rex)
- 1 cup black beans
- 1-2 cups shredded cheese (mexican blend, cheddar, or pepper jack)
- 1 cup chopped tomato
- 1 jalapeno, thinly sliced (or try it with pickled jalapeños!)
- 2-3 TBSP fresh chopped cilantro
EASY HOMEMADE NACHO CHEESE QUESO
- 1 TBSP butter
- 1 TBSP all-purpose flour
- ¾ cup milk
- 1 oz cream cheese softened
- 4-5 oz medium or sharp cheddar cheese room temp
- ¼ tsp ground cayenne pepper plus extra to taste
- salt and pepper to taste
OPTIONAL EXTRAS
- fresh or pickled onion
- shredded lettuce
- salsa or pico de gallo
- Sour Cream or Greek yogurt
- guacamole
Add to Shopping List
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Chop your veggies and drain and rinse beans if using canned. For vegetarian nachos feel free to use extra beans/veggies or use leftover cauliflower walnut taco filling like I did here. For T-Rex nachos, warm up or cook your choice of taco meat (salsa chicken, pulled pork, and seasoned ground beef/turkey all work here) - nachos are a great way to use up leftovers!
- Top baking sheet with your tortilla chips and sprinkle with half the grated cheese. Next add your beans/meat of choice and top with remaining cheese. Bake on the center rack until cheese is melted and choice of protein and beans are heated through. 5-10 minutes.
- While the nachos bake, make the cheese sauce. Freshly grate your cheddar (pre-shredded cheese won't work here) and measure out all ingredients. This queso comes together fast!
- Warm your milk in the microwave for 30-40 seconds and set aside. Heat a small sauce pot and add your butter. Once melted, add flour and whisk into butter vigorously until they become bubbly and foamy. Continue to cook and whisk constantly for about a minute to cook off the flour taste.
- Add warm milk and whisk vigorously into flour mixture. Allow milk to come to a simmer, whisking occasionally as it thickens. Once it has thickened, turn off burner and remove pot from heat. Add cream cheese and whisk until melted. Next slowly add grated cheddar in 3 batches, stirring it in until the cheese is fully melted. I like to keep the pot off the heat here so the cheese doesn't overhead and turn gritty. If you work quickly the milk should be hot enough to melt the cheese. Season with cayenne pepper and salt. Adjust spices to taste and you're good to go!
- Pour sauce over nachos and top with all your favorite toppings! Dive in while they're hot!
Notes
- Add any extras your heart desires! The glorious thing about nachos is that they're the perfect base for all your favorite veggies.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras added and enjoy!
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
39g
(13%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
35mg
(12%)
Sodium
444mg
(19%)
Potassium
406mg
(12%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
459IU
(9%)
Vitamin C
24mg
(27%)
Calcium
302mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 444mg | 19% |
| Potassium | 406mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 302mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
