Sheet Pan Nachos with Refried Beans and Queso

• 10 cups tortilla chips
• 2 cups shredded cheddar cheese
• 1 can (15 oz) refried beans
• 1 cup queso dip
• 1 cup diced tomatoes
• 1/2 cup sliced black olives
• 1/4 cup diced red onion
• 2 green onions, sliced
• 1 jalapeño, diced (optional for spice lovers)
• 1 tablespoon chopped cilantro (optional for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Arrange tortilla chips in a single layer on a large sheet pan.
3. 3 Spread refried beans evenly over the chips.
4. 4 Sprinkle shredded cheddar cheese over the beans.
5. 5 Dollop queso dip on top of the cheese.
6. 6 Bake for 10-15 minutes, or until cheese is melted and bubbly.
7. 7 Remove from oven and top with diced tomatoes, black olives, red onion, and jalapeño if using.
8. 8 Garnish with sliced green onions and cilantro.
9. 9 Serve immediately with your favorite nacho toppings.

Equipment

• Sheet pan

Variations

• Add cooked and crumbled chorizo for a meaty twist.
• Use a blend of cheeses like Monterey Jack and pepper jack for extra flavor.

Substitutions

• Substitute queso dip with melted cheese made from a mix of cheddar and Monterey Jack.
• Use canned diced green chiles if jalapeños are too spicy.

Pairings

• Classic margaritas
• Spicy lime chicken wings

Nutrition

Tips

• For extra crunch, toast the tortilla chips in the oven for 5 minutes before adding toppings.
• Customize your nachos with other toppings like sour cream, guacamole, or sliced avocado.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.

Freezing: Not ideal for freezing due to the texture of the tortilla chips and cheese.

Serving Suggestions

• Serve with a side of fresh salsa and guacamole.
• Pair with a cold Mexican lager for a refreshing contrast.

FAQ