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–+ servings

Mexican Cheesy Nachos (With Salsa and Cilantro)

Quick sheet-pan nachos with crisp tortilla chips, a melty trio of cheeses, and fresh toppings like salsa and cilantro—ready in about 20 minutes for game day or anytime snacking.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 6 servings

Equipment

  • Rimmed baking sheet (half-sheet pan)
  • Parchment paper or aluminum foil
  • Cheese grater (if shredding from a block)
  • Knife and cutting board
  • Mixing bowl
  • Measuring cups and spoons
  • Oven mitts

Ingredients

  • 8 oz tortilla chips sturdy, thick-cut preferred
  • 2 cups cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 cup Mexican cheese blend shredded (or use extra sharp cheddar)
  • 1 cup fresh salsa store-bought or homemade; served cold
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup sour cream for serving
  • 1/2 cup tomatoes diced (or drained canned tomatoes)
  • 1/4 cup black olives sliced
  • 1/4 cup red onion diced
  • 1/4 cup pickled jalapeño slices optional, for heat
  • 1 cup seasoned ground beef optional, cooked
  • 1/2 cup black beans optional, drained and rinsed
  • 1/2 cup refried beans optional
  • 1/2 cup guacamole optional, for serving
  • 1/4 cup pico de gallo optional
  • 1/4 cup queso blanco optional, warmed for drizzling

Instructions

  • Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • Spread half the tortilla chips in an even layer on the baking sheet. Sprinkle with half of the shredded cheeses.
  • Add the remaining chips, then top with the remaining cheeses so most chips get some cheese.
  • Bake for 8–10 minutes, until the cheese is melted and bubbling. Watch closely to avoid burning the chips.
  • Remove from the oven and immediately top with salsa, cilantro, diced tomatoes, olives, red onion, and jalapeños (if using). Add optional warm add-ins like cooked ground beef or beans now.
  • Dollop sour cream (and guacamole or queso, if using) over the nachos and serve right away while hot and crisp.

Notes

For the best texture, keep wet toppings (salsa, sour cream, guacamole) off the chips until after baking. If you expect leftovers, store chips and toppings separately. Reheat chips on a sheet pan at 350°F (175°C) for 5–7 minutes to revive crunch.

Nutrition

Calories: 520kcal | Protein: 19g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 980mg