Queso Fundido Sheet Pan Nachos
These sheet pan nachos take queso fundido to the next level by baking a layer of spicy chorizo, poblano, and two melted Mexican cheeses directly on a sheet pan, then sliding the entire bubbling topping off in one dramatic move onto a bed of crispy tortilla chips. Super flavorful, cheesy, and built for sharing. This is the nacho situation your next game day or get-together has been waiting for.
Equipment
Ingredients
For the Nachos:
- 1 lb fresh Mexican chorizo, casings removed
- ¼ white onion, finely diced
- 4 garlic cloves, minced
- 1 poblano pepper, seeded and finely chopped
- 2 pouches, 7 oz Natura’s Con Queso sauce
- 1½ cup shredded Oaxaca cheese, pulled into strings
- 1½ cup shredded Chihuahua or Monterey Jack cheese
- 1 large bag tortilla chips
- 2 tbsp neutral oil, for greasing the pan
For Topping:
- Pico de gallo
- Sour cream
- Ground queso cotija
Instructions
- Preheat the oven to 425°F. Brush the nonstick sheet pan generously and evenly with neutral oil.
- Heat a skillet over medium-high heat and add the chorizo. Cook, breaking it apart, for 6–8 minutes until fully cooked through and the fat is fully rendered. Drain off any excess fat.
- Add the onion and poblano to the same skillet and cook for 3–4 minutes until softened. Add the garlic and cook 30 seconds more until fragrant.
- Pour the Natura’s Con Queso sauce directly into the skillet and stir everything together over medium heat for 1–2 minutes until fully combined and the chorizo mixture is completely coated in the sauce. Remove from heat.
- Spread the chorizo mixture in an even layer across the greased nonstick sheet pan all the way to the edges. Layer the Oaxaca cheese strings over the top first, then scatter the shredded Chihuahua or Monterey Jack cheese generously over everything.
- Bake for 8–10 minutes until the cheese is fully melted, bubbling. Remove from the oven and let sit for 60–90 seconds.
- While the sheet pan is in the oven arrange the tortilla chips in a single generous layer on a separate large sheet pan.
- Run a thin spatula around the edges of the pan to loosen everything before sliding. Hold the sheet pan directly over the platter of chips and carefully slide the entire topping off the pan onto the chips in one smooth confident motion.
- Immediately spoon pico de gallo and sour cream over everything and sprinkle with queso cotija. Serve immediately while the cheese is still hot and enjoy!
Notes
- Oil the sheet pan generously and evenly all the way to the edges, this is what allows the entire topping to slide off cleanly in one piece rather than sticking.
- Let the pan rest 60–90 seconds out of the oven before sliding. Too hot and the topping is too loose; too cool and it starts to stick.
- Drain the chorizo fat well before adding the queso sauce, too much grease in the pan will make the topping slide unevenly and pool on the chips.
- Commit to the slide. A slow or hesitant motion is what causes it to break apart, hold the pan close to the chips and go for it in one confident move.
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