Sheet Pan Nachos
I have a problem… It takes the form of a corn chip and some kind of dip, preferably a hot salsa or queso, but I don’t discriminate! I blame it on my roots! My Tex-Mex loving soul cannot resits a chip slathered in cheesy deliciousness.
Do you know how hard it is to find a good platter of nachos … my goodness!! No I don’t want refried beans smeared over a chip with melted shredded cheese on top. I want a platter of chips covered in queso and piled high with all the good toppings.
Making nachos is more like a guide than a recipe! Leave the stuff you don’t care about off and add more of what you do. As long as you’re using fresh ingredients you can’t go wrong here!
Step 1:
Marinate some skirt steak with salt pepper, fresh lime juice, cilantro, and a couple of cloves of minced garlic.
**You can do this overnight or let it sit while you prepare the remaining ingredients!
Step 2:
Time to melt your cheese! I like to use one of two things. A block of velveeta cheese { I prefer the queso blanco…aka the white one} thinned out with milk/rotel or 3 (15 oz) cans of that good ole fake nacho cheese you can buy straight from the can. We are not going the healthy route over here.
I also like to add a little lime juice and or pickled jalapeño juice to my cheese to amp it up a little!
Please for the love of all things HOLY do not use shredded cheese by itself.
Step 3:
Grill your skirt steak to your liking. I normally try to keep it around medium well.
I make it a point to make sure it gets a good char on the outside! Those crispy scorched pieces of meat give it soooo much more flavor.
Step 4.
Round up all the toppings you want to add to this tray of heaven.
I love using fresh ingredients like homemade pico de gallo, guacamole, fresh jalapeños, shredded lettuce, cilantro, sour cream… there is no wrong here!!
Welllll…I take that back do not add refried beans lol!!
Step 5:
Once you’ve pulled your meat off the grill let it rest a few minutes before slicing into bite sized pieces. This gives the juices a chance to redistribute making your steak extra tender and tasty.
Place your tortilla chips on your sheet pan in a nice even layer. Our goal is that every chip will get coated with cheese!
Place in a 350 degree oven so the chips can warm and crisp up slightly.
Step 6:
Now it’s time to assemble!!
Pour your melted cheese on top first then follow with your steak and remaining toppings!!
Serve immediately while it’s nice and hot!
I hope you enjoyed this quick {slightly unhealthy} but oohhhh so satisfying meal!
Until next time!
-Ann
