these sheet pan nachos are easy (done in less than 30 minutes!), delicious & dirty just one pan, making them the perfect easy weeknight dish. mix up the flavors in any way to like best to suit your preferences!

You guys know I love an easy weeknight meal and sheet pan nachos are one of our favorites.

I love them for so many reasons…let me count the ways:

They’re easy to pull together – all you need is a cheese, some veggies and a protein source. Chop everything up and you’re on your way!
They only dirty one dish (!!!)
You can use whatever you have on hand. Mix and match the flavors so they feel special and different every time!
It allows you to get whole grains, protein, heart-healthy fats and fiber all in one dish.
They’re inexpensive
It’s a meal everyone in the household will happily eat!

I mean truly, what’s not to love about that? I think if I asked anyone, I would get a resounding “YES” to the question as to whether or not this could be a meal they could get behind.

All of that said, sheet pan nachos can come out terrible if you don’t know the secret sauce to making them! It’s taken many a bad batch for me to perfect the best way to make them. Here are my top tips for making them epic, every time, no matter what:

Use a hearty chip. Thin & crispy restaurant style chips are great, but they have no place in the nacho world. You want a chip that can hold up to the layers and won’t get soggy. When you dig in, you want the chip to hold, not flop over and drop all the toppings off.
Double layer the chips. Speaking of chips – do a double layer! Start with the first layer, which should cover the entire bottom of the sheet pan. Top that layer with half the cheese and toppings. Add the next layer of chips and top with the remaining cheese & toppings.
Dice everything! You don’t want big chunks of anything with nachos. They’re a food you’re supposed to eat with your hands. When you pick up a chip, you want all the toppings to come with it, rather than plopping off the chip.
Cook low & slow. You don’t want to cook on too high a heat otherwise the chips will burn before the veggies/protein can soften and cheese can melt.
Don’t use pre-shredded cheese. You can’t beat the convenience of pre-shredded cheese, but they contain stabilizers which hinders their melting ability. You get less ooey gooey-ness with them.

And that’s it! Those are my keys to perfect sheet pan nachos every single time.

Other than the above, feel free to mix it up in whatever way works for you and your household. Anything goes with these. Beans, chicken, crumbled tofu, lunch meat – whatever protein source you have on hand! For veggies, I like the usual culprits – onions, peppers, corn, zucchini, but mushrooms would be great too! From there just grab a block of your favorite cheese (I like pepperjack and cheddar) and your go-to toppings and dinner is served!

aloha sheet pan nachos

Author: Cait
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 25-30 minutes
Yield: 4–6 servings 1x
Category: dinner
Method: baked

Description

Scale

Ingredients

2 9 oz. bags hearty corn chips
2 8 oz. blocks cheese, finely shredded (not pre-shredded) – I like a pepperjack and sharp cheddar mix
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/4 sweet onion, diced
1/4 lb. Boar’s Head Bold Aloha Turkey Breast, cut into bite-sized pieces
Optional (but highly recommended!) toppings: pineapple mango salsa, freshly chopped cilantro, plain greek or skyr yogurt, sliced jalapeno pepper, hot sauce, diced avocado

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper
Layer 1 bag of the chips on the bottom of the pan in a (mostly) single layer
Top chips with 1/2 the shredded cheese, 1/2 the diced pepper and onion mixture and half the chopped turkey
Layer the turkey with the second bag of chips and repeat with remaining cheese, pepper and onion mix and turkey.
Bake for 20-25 minutes or until cheese is nice and melty.
Remove from oven, top with desired toppings and serve!

Keywords: nachos, dinner, sheet pan