Sheet Pan Nachos

This isn’t your average snack - it’s a full-on flavor bomb made with homemade chips, creamy cheese sauce, roasted corn, leftovers, and bold toppings. Perfect for feeding a crowd or flexing your kitchen confidence.

Yields: as a meal 4-6, as an appetizer 6-8+

Prep Time: 45-60 minutes

Cook Time: 35-45 minutes

Ingredients

Homemade Tortilla Chips

• 10–12 corn tortillas (store-bought or homemade)

• Canola or other high-heat oil, for frying

• Kosher salt

  Cheese Sauce

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 2 cups whole milk or other dairy milk

• 1 lb sharp cheddar cheese shredded

• Salt and pepper, to taste

• Optional: garlic powder, onion powder, smoked paprika

  Roasted Corn

• 1 ear of corn, husked

• 1 tsp olive oil

• Salt and pepper

  Toppings

• 1 lb leftover meat (ex: guajillo-coffee rubbed short ribs), reheated

• ½ to 1 cup cooked Peruvian beans, reheated, whole, not mashed

  Garnishes

• 1 Fresno chili, thinly sliced

• 2 green onions, thinly sliced

• ¼ cup cilantro, roughly chopped

• Roasted corn kernels (from above)

• Pickled red onions*** Use storebought or homemade. Get the recipe for my Dominican-style pickled red onions in the free trial for my kitchen training program

• Mexican crema or thinned sour cream

• Roasted Tomato Salsa

Directions

1. Make the Chips: Slice the tortillas into triangles. Heat oil in a skillet to 350°F. Fry tortilla pieces for about 1 minute per side until golden and crisp. Transfer to a paper towel-lined plate and sprinkle with salt. Repeat until all chips are fried.

2. Roast the Corn: Coat corn with olive oil, salt, and pepper. Place in a hot skillet and roast, turning often, until charred on all sides (8–10 minutes). Cool slightly, then slice kernels off the cob and set aside.

3. Make the Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until lightly golden. Gradually whisk in milk and stir until the mixture thickens. Add cheese and stir until smooth. Season with salt, pepper, and optional spices.

4. Reheat the Meat and Beans: Warm up leftover meat and beans in a pan or microwave until hot.

5. Preheat and Assemble: Preheat oven to 350°F. Line a sheet pan with parchment or foil.

   Layer chips → cheese sauce → beans → meat. Repeat 2–3 times.

   Top with extra shredded cheese, if desired. Bake for 5–7 minutes until melted and heated through.

6. Garnish and Serve: Finish with roasted corn, Fresno chili slices, green onions, cilantro, pickled red onions***, Mexican crema, Roasted Tomato Salsa, and any remaining meat or beans.

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***Want my Dominican-style pickled red onion recipe for free?

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• The recipe

• 2 free cookbooks

• Step-by-step guidance

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