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–+ servings
Sheet pan nachos with pork chile verde sauce and melted cheese.

Chile Verde Sheet Pan Nachos

Loaded with tender chili verde pork, melty cheese, black beans, and all your favorite toppings, these nachos are the ultimate crowd-pleasing appetizer. Perfect for game day, casual entertaining, or a fun family dinner, they're ready in minutes thanks to leftover chile verde. One half-sheet pan serves 4–6 as an appetizer or 2–4 as a main course.
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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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 6 as an appetizer

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.
Nutrition Note: Nutrition will vary depending on the chili verde recipe used and toppings selected. For the most accurate nutrition information, calculate using your prepared chili verde recipe and preferred garnishes.
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