Mexican Chicken Sheet Pan Nachos Recipe - Easy Chicken Recipes (2024)

FAQs

How do you keep sheet pan nachos from getting soggy? ›

How do you keep Sheet Pan Nachos from getting soggy? To prevent Sheet Pan Nachos from getting soggy, you can pre-bake the chips for a few minutes before adding other ingredients like cheese and salsa to help them stay crisp longer. This only makes a difference if it will take you a long time to eat them.

* To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings. * The chips should to be heated evenly and the cheese well melted.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

Shred it and warm with stock

Slicing or shredding leftover chicken is the first step to infusing moisture back into a dried-out bird. According to The Cold Wire, cutting overcooked protein will allow any liquid you use to bypass the dry exterior and infuse moisture throughout the meat.

The best side dishes to serve with nachos are salsa, guacamole, cream cheese gravy, sloppy joes, refried beans, pico de gallo, lazy enchiladas, crispy chicken wings, Spanish rice, chicken burrito bowl, tostilocos, ranchero sauce, pineapple salsa, chicken tortilla soup, blooming onion, turkey chili, taco casserole, and ...

One layer of chips and toppings is good. A double layer is better. For maximum crunchy-to-gooey texture, start with a layer of chips that completely covers the bottom of your tray. Then, slather it with any toppings that need to be hot and/or melted, like beans, shredded meat, and cheese.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.

How to layer the best nachos? ›

Arrange half of tortilla chips onto prepared baking sheet in single layer, overlapping chips slightly. Top with half each of meat mixture, corn and black beans. Top with 2 cups cheese. Repeat Step 3 to create second layer with remaining beef, corn, beans and cheese.

If you feel like revving up your nacho game, try topping them with grilled shrimp, doused in lime juice and some chipotle chili powder. Add grated Monterey Jack, sliced avocado, some seeded and sliced jalapenos and queso fresco to top it off.

To keep the sauce at the perfect consistency, you need to add back some liquid. There are options for this. Of course, you can use water, but that will dilute the flavor. You could also use milk or cream, which work well for the texture, but still may give you a bland sauce.

While food hot held for hours may be perfectly safe to eat, it may not hold well from a quality perspective. A product like nachos could begin to lose crispness or the cheese sauce could change in texture or color.