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Crispy Sheet Pan Nachos Recipe Easy Homemade Queso and Pico de Gallo

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This recipe delivers crispy, cheesy nachos on a sheet pan topped with homemade queso and fresh pico de gallo, perfect for quick snacks or casual dinners.

Ingredients

Scale
  • Tortilla chips (thick, sturdy)
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz Monterey Jack cheese, freshly grated
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 oz cream cheese (full-fat)
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 2 cups diced tomatoes (Roma or vine-ripened)
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional toppings: black beans, sliced black olives, diced avocado, sour cream, sliced green onions

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute, stirring constantly to form a roux.
  3. Gradually add 2 cups of whole milk, whisking constantly. Continue cooking and stirring until the mixture thickens and just starts to bubble, about 4-5 minutes.
  4. Reduce heat to low and add 8 oz sharp cheddar cheese and 4 oz Monterey Jack cheese. Stir until melted and smooth.
  5. Mix in 4 oz cream cheese and stir until fully incorporated. Add 1 minced jalapeño and 1 clove minced garlic, cooking gently for another 2 minutes. Season with salt and pepper to taste. Keep the queso warm on very low heat, stirring occasionally.
  6. Make the pico de gallo by combining 2 cups diced tomatoes, ½ cup finely chopped red onion, ¼ cup chopped fresh cilantro, and juice of 1 lime in a bowl. Season with a pinch of salt and stir to combine. Set aside.
  7. Arrange tortilla chips on a rimmed sheet pan in an even layer.
  8. Pour half of the queso evenly over the chips, then sprinkle a handful of extra shredded cheddar and Monterey Jack cheeses on top.
  9. Bake in the preheated oven for 8-10 minutes until cheese melts fully and chips are golden and crisp around the edges.
  10. Remove from oven and immediately spoon on fresh pico de gallo. Add any optional toppings like sliced black olives or diced avocado.
  11. Serve hot, with remaining queso on the side for dipping if desired.

Notes

Spread chips in a single layer to avoid sogginess. Whisk queso constantly on low heat to prevent lumps. Adjust jalapeño for desired heat. If queso thickens too much, whisk in a splash of milk. Lower oven temperature by 25°F if chips brown too fast and extend baking time slightly.

Nutrition

Keywords: sheet pan nachos, homemade queso, pico de gallo, crispy nachos, easy nachos, game day snack, crowd-pleaser

Find it online: https://prismtaste.com/crispy-sheet-pan-nachos-recipe-easy-homemade-queso-and-pico-de-gallo/