Loaded Sheet Pan Nachos
Nachos might just be the most underrated weeknight dinner out there—but not just any nachos. Built with a strong layering ethic and quality ingredients like Old Europe Cheese, these loaded sheet pan nachos will have your friends and family hovering over them like moths around a flame.
1 13-ounce bag restaurant-style tortilla chips
1 1/2 cups shredded Reny Picot Mantoro
1/2 cup shredded Reny Picot Fontina
1 15-ounce can black beans, drained and rinsed
1 ear sweet corn, kernels cut off the cob
1 small red onion, finely chopped
1 jalapeño, seeded and thinly sliced
1 Roma tomato, diced
1 bunch cilantro
Juice and zest of 1 lime
Sour cream, for serving
- Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil.
- Arrange 1/2 of the chips on the baking sheet in an even layer. Then sprinkle with 1/2 of the shredded cheese, black beans, and fresh corn kernels. Top with the remaining chips, followed by remaining cheese, black beans, and corn.
- Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes.
- Just before serving, garnish the nachos with the red onion, jalapeño, Roma tomato, avocado, cilantro, lime juice and zest, and dollops of sour cream.