Sheet Pan Nachos with Sliding Cheese
These sheet pan nachos with sliding cheese have gone viral for good reason! They are the ultimate no-fuss, crowd-pleasing win, especially for a big game. Spreading everything out on a sheet pan helps keeps the chips crisp and evenly coated, so you avoid the dreaded soggy chip while still getting plenty of melty queso. I use shredded chicken seasoned with Primal Palate Adobo Seasoning and Meat & Potatoes Seasoning for bold, savory flavor, but you can easily swap in whatever protein you love. Provecho amigos!
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
22
Serves: 4-6
Ingredients
Shredded Chicken
- 1 lb1 lb1 lb Pasture-raised Chicken Breasts - US Wellness Meats
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- .5 - 1 tsp.5 - 1 tsp.5 - 1 tsp Adobo Seasoning - Primal Palate
- .5 - 1 tsp.5 - 1 tsp.5 - 1 tsp Meat & Potatoes Seasoning - Primal Palate
- 1 pinch1 pinch1 pinch Salt
- 1 cup1 cup1 cup Beef Instant Bone Broth - Bare Bones
Sauce/Toppings
- 1 - 2 cups1 - 2 cups1 - 2 cups Easy Nacho Cheese Sauce (click for recipe)
- 0.5 cup0.5 cup0.5 cup Queso Quesadilla, or any cheese will work, shredded
- 0.25 cup0.25 cup0.25 cup Roma Tomato, diced
- 0.333 cup0.333 cup0.333 cup Black Olives, sliced
- 0.25 cup0.25 cup0.25 cup Sour Cream
- 0.25 cup0.25 cup0.25 cup Queso Fresco
- 0.25 cup0.25 cup0.25 cup Cilantro, chopped
- 0.5 whole0.5 whole0.5 whole Avocado, cubed or mashed
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Jalapeños, Pickled
- 2 Tbsp2 Tbsp2 Tbsp Green Onion (Scallion), sliced
- 0.25 cup0.25 cup0.25 cup Quick Pickled Onions (click for recipe)
- 1 whole1 whole1 whole Lime, sliced into wedges
- 0.333 cup0.333 cup0.333 cup Mild Salsa Roja - Siete Foods, or whatever salsa you prefer
- 15 oz15 oz15 oz Corn Tortilla Chips
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- Sprinkle the seasonings plus salt, evenly over both sides of the chicken breasts.
- In a large skillet, Dutch oven, or pot with a lid, heat oil over medium high heat. Once hot, add the chicken to the pan and brown on both sides. About 3-4 minutes a side.
- Carefully pour a cup of bone broth, enough just to cover the chicken. Bring to a simmer and cover the pot.
- Cook for about 10-15 minutes, or until the chicken has reached an internal temperature of 165 degrees F. **Cook times may vary depending on the size of the chicken breast.
- Remove the chicken to a clean bowl and let rest for at least 7 minutes.
- To shred chicken, use either two forks, your fingers, or a stand mixer with a paddle attachment and shred.
- Add another pinch of salt if needed, set chicken to the side.
- In a smaller sheet tray or cake pan, spread an even layer of queso, followed by the shredded cheese, shredded chicken, and any toppings you'd like to get warmed through (I like to add tomatoes, pickled jalapeños, and olives here -- but you can hold till the end as a garnish).
- Bake in the oven for about 8-12 minutes, or until the cheese is melted.
- While the cheese is in the oven, pour tortilla chips into another sheet tray that's a bit larger.
- Once the cheese is melted, quickly pour the melted queso on top of the chips until they're evenly covered.
- Add any garnish or toppings you'd like. Provecho amigos!
Notes
The key is to work quickly once the cheese is melted. If you notice your queso gets hard or cold, pop the nachos or cheese back into the oven for 2-3 minutes to re-melt.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Meat Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 858 |
| Fat: | 44 g |
| Carbohydrates: | 75 g |
| Protein: | 34 g |
| Cholesterol: | 95 g |
| Sodium: | 1019 mg |
| Fiber: | 9 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
One response to “Sheet Pan Nachos with Sliding Cheese”
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Love nachos, these look super yum!