How do you keep sheet pan nachos from getting soggy?

There are 2 tricks to this: 1) use a sturdier tortilla chips, and 2) place the cheese on top of the chips before you add toppings so it creates a protective barrier.

How many layers should nachos be?

The best type of nachos... there are 2 layers.

What is the perfect chip for nachos?

It's important to use chips that are crispy and sturdy, that can withstand layers of cheese and toppings. You want a milder corn flavor that allows the toppings to shine.

What is the best cheese for nachos?

The best cheese for nachos is one that has enough flavor and melts evenly and easily like cheddar, monterey jack, pepper jack or queso blanco.

What order do you assemble nachos?

You start with tortilla chips, then cover evenly with shredded cheese and toppings, followed by a 3-5 minutes in the oven to quickly melt the cheese. Finally, repeat with the last layer.

Sheet Pan Nachos

Name: Sheet Pan Nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 (13 ounce) bag tortilla chips; 1 Tablespoon olive oil; 2 bell peppers, diced; 1 small sweet onion, diced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups shredded cheese; 1 (15 ounce) refried beans; 3 cups chopped or shredded chicken; 1/2 cup diced tomatoes; 1/4 cup chopped fresh cilantro; optional toppings: guacamole, sour cream, jalapeños, salsa

Sheet Pan Nachos

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These loaded sheet pan nachos a go-to when you're wanting a quick, crowd-pleasing appetizer or dinner. With two layers of chips, chicken, beans, peppers, onions, and topped with all your favorite fixings. Just layer, bake, and enjoy– this sheet pan nacho recipe is ready in 30 minutes!

Author: Christina
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8-10 servings
Category: Appetizer
Method: Oven

Ingredients

Units

1 (13 ounce) bag tortilla chips
1 Tablespoon olive oil
2 bell peppers, diced
1 small sweet onion, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups shredded cheese
1 (15 ounce) refried beans
3 cups chopped or shredded chicken
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
optional toppings: guacamole, sour cream, jalapeños, salsa

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Instructions

Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, salt and pepper. Cook, stirring 2-3 times, until just softened– about 5 minutes. While the peppers/onions cook, place half the tortilla chips in a single layer on a baking sheet. Then, sprinkle 1 1/2 cups shredded cheese evenly on top.
Bake until the cheese is melted, about 5 minutes. Remove from the oven. Add half the refried beans (in dollops), chicken, and peppers/onions on top. Then, sprinkle with 1/2 cup shredded cheese. Finally, add the second layer of chips and sprinkle 1 1/2 cups shredded cheese. Repeat with the remaining refried beans, chicken, and peppers/onions on top. Finally, sprinkle with the remaining shredded cheese. Bake until the cheese is melted throughout, about 10 minutes.
Serve immediately, topped with tomato, cilantro, and desired optional toppings. Leftovers stay fresh in the refrigerator for up to 2 days.

Notes

Make Ahead Instructions: The peppers/onions can be cooked up to 3 days in advance and stored in the refrigerator.
Tortilla Chips: You want to make sure that you're using thicker tortilla chips that will withstand the toppings.
Meat: You can use chopped or shredded chicken or even ground beef or turkey. Cook the ground beef/turkey with the peppers and onions until no pink remains.
Peppers & Onions: You don't need to cook the peppers and onions if you do
Toppings: This recipe is extremely forgiving based on what you like or have on hand. You can use whatever toppings that you prefer.
Use the Air Fryer: You can also easily make these in the air fryer by reducing the recipe (depending on the size of your air fryer.)

Find it online: https://runlifteatrepeat.com/sheet-pan-nachos/