How to Make Cookie Sheet Nachos.
This recipe will explain (and the video tutorial will show) how to make delicious cookie sheet oven-baked nachos. These nachos can be customized in sections to your family and friends preferences.
Some common questions about How to Make Cookie Sheet Nachos may be:
What temperature do I bake Cookie Sheet Nachos?
415°F
Do I broil or bake nachos on regular heat in the oven?
Bake the nachos on the top rack of your pre-heated oven at 415°F. You can broil these, but I’ve had best success baking.
How long do I bake Cookie Sheet Nachos?
4-7 minutes. At four minutes begin checking to see if the cheese is melted, when the cheese has melted through, take them out of the oven. Then top them with the remainder of toppings and serve them immediately.
How do I make custom nachos for my family at the same time?
On one cookie sheet you can visually divide it (no need to separate the chips) and top those sections separately just like you would a pizza.
Do I have to change the baking temperature and time if there are more toppings on sections of the nachos vs other sections?
We have been doing this for years (as some in our family like and don’t like tomatoes, onions, olives, etc.). With a simple couple of topping difference we have never had altered time and temperature of baking, etc. It works great to place the cookie sheet in the oven and the bake everything at the same temperature and time.
If you do layer chips and lots toppings significantly different than another section on the cookie sheet, I’d recommend baking them seperately.
How do I prevent cookie sheet nachos from getting soggy?
If you want a crispy nacho that isn’t too moist, bake for longer and wait to put on toppings that contain a lot of moisture like tomatoes, sweet peppers, onions, salsa, lime juice, etc. until after the nachos bake. Then, plan to eat the nachos immediately after removing them from the oven and adding these additional toppings.
What is your favorite way to make Cookie Sheet Oven Nachos?
Keep reading and/or watch the video located here.
Of course nachos can be made in a variety of ways and topped with a variety of different toppings.This is how my family and I prefer to make cookie sheet oven nachos.
- Preheat the oven to 415°F and place the oven rack on the top rung.
- Spread refried beans on to each individual tortilla chip and place face up on a cookie sheet. While this does take awhile it ensure that each chip had refried beans and cheese. (I personally like to use Juanita’s tortilla chips and Rosarita canned refried beans)
- Next, sprinkle the chips with garlic powder and/or onion powder (I prefer both). If you like spice you could sprinkle them with chili powder as well.
- Cover the chips pretty well with a blend of shredded cheeses like Monterey Jack, mild cheddar, Queso and/or Asedero cheeses.
- Top the nachos with toppings such as: onion (white, red, and green), olives (black), tomatoes, beans, avocado, cilantro, jalapeño, ground beef, lime juice, corn, chili flakes, etc. I love to make our nachos topped with this pico de gallo recipe here. I do add the pico before baking because I like nachos with baked tomatoes. If you want to keep the nachos less moist, add tomatoes, sweet peppers, avocado, lime juice, salsa, etc. after baking.
- Place the cookie sheet on the top rack in the pre-heated oven and bake for 4-7 minutes.
At four minutes check and see if the nachos are done, if not, give them another minute or two. - Take the cookie sheet out of the oven and place it on a hot pad.
- Top the nachos with the remaining toppings: tomatoes, sweet peppers, avocado, sour cream, guacamole (amazing recipe here), salsa, freshly squeezed lime, Tabasco, etc.
- Serve them immediately on separate plates using a spatula to divvy them up.
Supplies needed to make Cookie Sheet Nachos
spatula
butter knife (spreading refried beans)
chopping knife for preparing toppings
Ingredients for these Cookie Sheet Nachos
bag of tortilla chips (I prefer Juanita’s)
1- 16 oz. can refried beans
shredded cheese
Optional Toppings:
olives, sliced
tomatoes, chopped
garlic powder
onion powder
onion, diced
green onion
sweet peppers, diced
avocado, chopped
jalapeños, sliced
beans, drained
corn, drained
sour cream
salsa
guacamole
pico de gallo
chili flakes
chili powder
Tabasco sauce
How to Make Cookie Sheet Nachos
This is a cookie sheet oven baked nacho recipe that is completely customizable for friends and family.
Ingredients
- bag of tortilla chips
- 1 16 oz. can refried beans
- shredded cheese
- Optional toppings:
- olives, sliced
- tomatoes, chopped
- garlic powder
- onion powder
- onion, diced
- green onion
- sweet peppers, diced
- jalapeños, sliced
- beans, drained
- corn, drained
- sour cream
- salsa
- guacamole
- pico de gallo
- chili flakes
- chili powder
- Tabasco sauce
Instructions
- Preheat the oven to 415°F and move a rack to the top rung.
- Spread refried beans on to each individual tortilla chip and place face up on a cookie sheet. (I personally like Juanita chips and Rosarita canned refried beans)
- Next, sprinkle the chips with garlic powder and/or onion powder (I prefer both). If you like spice you could sprinkle them with chili powder as well.
- Cover the chips pretty well with a blend of shredded cheeses like Monterey Jack, mild cheddar, Queso Quesadilla and/or Asedero cheeses.
- Top the cheese with toppings such as: onion (white and green), olives (black), tomatoes, beans, avocado, cilantro, jalapeño, ground beef, lime juice, corn, chili flakes, etc.
I love to make nachos and top them with the pico de gallo recipe on my website. I do add the pico before baking because I like nachos with baked tomatoes.
If you want to keep the nachos less moist, add tomatoes, sweet peppers, avocado, lime juice, salsa, etc. after baking. - Place the cookie sheet in the pre-heated oven on the top rack and bake for 4-7 minutes. At four minutes check and see if the nachos are done, if not, give them another minute or two.
- Take the cookie sheet out of the oven and place it on a hot pad.
- Top with the remaining toppings: tomatoes, sweet peppers, avocado, sour cream, guacamole, salsa, freshly squeezed lime juice, or tabasco.
- Serve them immediately onto separate plates using a spatula to divvy them up.
Notes
If you want to keep the nachos less moist, add tomatoes, sweet peppers, avocado, lime juice, salsa, etc. after baking. Serve immediately after baking and adding additional toppings.
I hope you love these cookie sheet nachos as much as my family does!
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