Sheet Pan Nachos with Queso
User Reviews
5
Sheet Pan Nachos with Queso
Description
Sheet Pan Nachos with Queso features a base of tortilla chips baked with a layered mix of cauliflower walnut taco meat or your choice of seasoned beef or chicken, black beans, and a Mexican cheese blend. The nachos are baked until the cheese melts and the protein and beans are heated through, creating a satisfying balance between crispy and melted textures. The homemade queso uses butter, flour, milk, cream cheese, and sharp cheddar to form a smooth, creamy sauce with a subtle heat from cayenne pepper that complements the toppings.
Once baked, the nachos are finished with chopped tomatoes, thinly sliced jalapeños, and fresh cilantro to add brightness and a slight crunch. Optional extras such as onions, shredded lettuce, salsa, sour cream, or guacamole can tailor the dish to your taste. This preparation works well for sharing, casual entertaining, or a hearty snack when you want the combination of textures and flavors that nachos provide.
The recipe suggests grating your own cheddar cheese to achieve the ideal melt and texture, as pre-shredded cheese may not work as well in the queso sauce. Using parchment or foil on the baking sheet helps with cleanup after the baking step. The cauliflower walnut taco filling is a vegetarian-friendly protein alternative, but you can substitute with warmed seasoned meat or additional beans as preferred.
Ingredients
- 12 oz tortilla chips
- 2 cups cauliflower walnut taco meat or seasoned beef/chicken if T-Rex, vegetarian
- 1 cup black beans
- 1-2 cups cheese mexican blend, cheddar, or pepper jack, shredded
- 1 cup tomato chopped
- 1 jalapeño or try it with pickled jalapeños!, thinly sliced
- 2-3 TBSP cilantro fresh, chopped
EASY HOMEMADE NACHO CHEESE QUESO
- 1 TBSP butter
- 1 TBSP all-purpose flour
- ¾ cup milk
- 1 oz cream cheese softened
- 4-5 oz cheddar cheese room temp, medium or sharp
- ¼ tsp ground cayenne pepper plus extra to taste
- salt to taste
- black pepper to taste
OPTIONAL EXTRAS
- onion fresh or pickled
- lettuce shredded
- salsa or pico de gallo
- sour cream or Greek yogurt
- guacamole
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
- Use fresh grated cheddar cheese for the queso sauce to ensure smooth melting.
- Line your baking sheet with parchment or foil for easier cleanup after baking.
- Feel free to customize toppings with extras like sour cream, salsa, or guacamole to suit your preference.
- This recipe works well for making use of leftover taco meat or vegetarian fillings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
