These sheet pan nachos are quick and easy to make, PLUS they taste way better than restaurant nachos! They are a great way to enjoy this Slow Cooker Chile Verde as a fun game-day appetizer or main dish.
If you've already made a batch of Pork Chili Verde, these sheet pan nachos are one of the easiest and most delicious ways to turn those leftovers into something completely new.
What I love most about these nachos is that they feel a little more special than your average nacho platter, thanks to that bright, smoky chili verde sauce. The pork adds plenty of flavor, the toppings let everyone customize to their taste, and the whole thing comes together in about 15 minutes.
If feeding friends for the big game or just looking for an easy way to stretch your leftover chili verde, this is the kind of recipe people love to eat.
More Appetizers You'll Love
If you're planning a game day spread, hosting friends, or simply looking for a few crowd-pleasing snacks, here are some of my favorite appetizer recipes:
Recipe
Chile Verde Sheet Pan Nachos
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- 1 Half Sheet Pan
Ingredients
- Nonstick spray
- 8 to 10 ounces tortilla chips sturdy, thicker types
- 1½ cups shredded pepper jack cheese
- 2 cups shredded mozzarella cheese part-skim
- 1 cup black beans drained and rinsed
- 2 cups Chile Verde Pork including some sauce
Optional Toppings
- Diced avocado or guacamole
- Sliced green onions or cilantro
- Pickled or fresh jalapeños
- Diced tomatoes
- Pico de gallo
- Black olives
- Sour cream or plain Greek yogurt
- Crumbled cotija cheese
- Lime wedges
- Hot sauce
- Pickled red onions
- Radishes thinly sliced
Instructions
- Assemble the Nachos: Preheat the oven to 450°F and adjust a rack to the upper third of the oven. Spray a sheet pan with cooking spray. Spread the tortilla chips into an even layer. Sprinkle half of the pepper jack and mozzarella over the chips. Scatter the black beans and chili verde pork evenly over the top, making sure to include a few spoonfuls of the verde sauce. Finish with the remaining cheese.
- Bake: Bake for 5 minutes, or until the cheese is melted.
- Broil: Switch the oven to broil and continue cooking for 2-3 minutes, rotating the pan as needed, until the cheese is bubbling and lightly golden. Keep a close eye on it to prevent burning.
- Finish and Serve: Remove from the oven and immediately top with your favorite garnishes. Add avocado, green onions, jalapeños, and a squeeze of fresh lime juice. Serve immediately while hot and melty.
Notes
- Be sure to use thicker restaurant-style tortilla chips to support the weight of the toppings. I like buying the ones from my local Mexican grocery store.
- For a killer cheese pull, stick with a combination of pepper jack and part-skim mozzarella cheese. So good.
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