Sheet Pan Nachos
Sheet Pan Nachos. Super Bowl just can’t be Super Bowl without nachos. Extra cheesy, super delicious, loaded nachos. With cheddar and pepper jack cheese, red enchilada sauce, chipotle peppers in adobo, green chiles, and black beans. Topped with mashed avocados, jalapeños, limes, chives, and cilantro. And the best part?! Homemade tortilla chips. Happy super bowl Sunday !!
I don’t know about you guys, but I’m not really here for the super bowl. I’m here for allll the snacks. And is super bowl Sunday really complete without nachos as one of the delicious goodies to snack on? And trust me…these nachos smack.
An overload of cheddar and pepper jack cheese on top of crispy homemade tortilla chips. You don’t have to use homemade tortilla chips, but does it make everything so much better?! …hell yes. Baked to perfection with red enchilada sauce, green chiles, chipotle peppers in adobo, and black beans. Topped with mashed avocado, jalapeños, limes, chives, and cilantro.
Today we are just chilling and cooking leading up the big super bowl game. It’s snowing here, so you know we are getting cozy with lots of food and lots of mimosas. We always do a biiiig mimosa bar all day when it’s super bowl Sunday. And we of course, have quite a spread. You know it’s bad when it’s only 3:00 PM and I am already full.
Anyway happy super bowl Sunday guys !! Hope you’re all having lots of food and lots of drinks to get rid of those scaries !!
Ingredients
For the Homemade Tortilla Chips
1 bag (30 count) corn tortillas
2 cups canola oil
sea salt
For the Nachos
1 (10 ounce) can red enchilada sauce
1 (4 ounce) can green chilies
1 (7 ounce) can chipotle peppers in adobo sauce
1 (14 ounce) can black beans; drained
1 cup pepper jack cheese; shredded
1 cup cheddar cheese; shredded
jalapeño, mashed avocado, chives, cilantro, sour cream, and fresh lime juice for serving
Directions
To make the tortilla chips, char the tortillas over medium heat for about 30 seconds per side. Cut each tortilla into four quarters. Meanwhile heat the canola oil in a deep frying pan. When oil is very hot, add tortillas about 8 at a time (do not overcrowd). Cook on each side until golden. Transfer to paper towels to drain. Sprinkle with sea salt if desired.
Preheat the oven to 350 degrees. Grease a large cast iron skillet with cooking spray.
Layer the tortilla chips, red enchilada sauce, green chilies, chipotle peppers in adobo, black beans, and cheeses in the skillet. Transfer to the oven and bake for 10 minutes or until cheese has melted.
Serve topped with jalapeño, mashed avocado, chives, cilantro, sour cream, and fresh lime juice.
