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Sheet Pan Nachos with Queso

The queso pan: chips, cheese, and black beans baked at 400°F, then smothered in a smooth homemade cheddar queso and topped fresh after the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method

Ingredients
  

  • 8 ounces sturdy yellow corn tortilla chips about 6 cups
  • 2 cups freshly grated cheddar for the pan
  • 1 cup shredded Mexican cheese blend
  • 1 can 15 ounces black beans (rinsed and drained)
  • 1 cup whole milk
  • 4 ounces cream cheese cut into cubes
  • 2 cups freshly grated cheddar for the queso
  • 1 pinch chili powder
  • 1 pinch ground cumin
  • 2 ripe tomatoes diced
  • 1/2 red onion finely diced
  • 1-2 jalapeños sliced into rings
  • 1/2 cup chopped fresh cilantro
  • Sour cream for drizzling and serving

Method
 

  1. Warm the milk with the cream cheese cubes in a saucepan over low heat, whisking as the cheese softens.
  2. Whisk until the cream cheese melts fully into the warm milk into a smooth, pale, creamy base.
  3. Take the saucepan OFF the heat and stir the cheddar in batches until smooth and glossy.
  4. Lay a single layer of chips on a parchment-lined pan, sprinkle shredded cheese over them, and scatter the black beans over the chips.
  5. Bake at 400°F for 5-10 minutes until the cheese is fully melted and bubbling and the chip edges are golden.
  6. Pour the warm queso in a thick stream over the hot nachos so it flows between the chips.
  7. Scatter diced tomato, jalapeño rings, red onion, and cilantro over the queso-covered nachos and serve right away.