Welcome to the world of sheet pan nachos, one of the easiest, most delicious appetizers (or meals) you can make. Why do I love this recipe so much? Because it’s extremely versatile and anyone can make it!
In this post, I’m going to give you my recipe for Cheesy Street Pan Nachos. However, this is just a baseline. You can customize, add, subtract, and multiply any topping you’d like. This recipe is designed to be changed and manipulated to fit your appetite.
If you want to skip the read, check out our recipe card below which contains all the information needed to make the best cheesy street nachos.
Rather Watch Than Read? Here You Go!
What Makes The Best Sheet Pan Nachos?
The tricky part about nachos is they are easy to burn. However, they’re also easy to perfect. Why pay $15 for a tray of nachos at a restaurant when you can make them at home? When I think about my cheesy street pan nacho recipe, I’ve executed the recipe when the:
- Chips are golden brown and warm
- Cheese is stringy and covers all chips
- Toppings complement each other, giving the nachos the flavor they deserve
- Pan is empty because they were too good!
Now that we’ve set the criteria for what makes the best cheesy sheet pan nachos, let’s jump into the recipe.
Links In This Post: Everything You’ll Need
For your convenience, click the links below to help navigate this post!
Ingredients Needed To Make Cheesy Street Pan Nachos
Here are the ingredients you’ll need to make the perfect cheesy street pan nachos. You should add or subtract any toppings you typically enjoy on nachos. This recipe is customizable!
- 1 standard-size bag of 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
How To Make Cheesy Street Pan Nachos
- Preheat oven to 350°F
- Line a baking sheet with tin foil.
- Spread chips evenly on pan sheet.
- 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!
Tide & Thyme Recipe
If you have any questions regarding our sheet pan nachos, please reach out via our contact page!
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!
- Sheet Pan
- Tin Foil
- Cheese Grater
- Cutting Board
- Measuring Cups
- Cutting Knife
- 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
- Preheat oven to 350°F
- Line a baking sheet with tin foil.
- 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!
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!
Frequently Asked Questions
Absolutely! As long as you choose a gluten-free chip (corn rather than flour), you’re good to go!
Some of my favorite toppings to include are tomatoes, peppers, onions, jalapeños, cilantro, sour cream, salsa, avocado, and a protein! My advice is to mix-and-match these toppings to create your perfect blend of flavor!
You should keep an eye on your nachos when they’re in the oven. We recommend taking them out of the oven when the chips are golden brown and these is fully melted. In our experience, 10 minutes tends to do the trick, but that can change depending on how big your tray is.