Sheet Pan Nachos

These Nachos are reason enough to start a party. A warm, easy, and filling appetizer with the ingredients everyone likes. Forget about the bowl of tortilla chips; rather, use them to create these delicious Sheet Pan Nachos made with Tropical Mexican Chorizo, beans, tomato, onion, and tons of Tropical Cheese and Crema. What else is needed? Besides our Mexican Cheese Blend for the melty experience, these Nachos are a good chance to try our Tropical Queso Fresco with Jalapeño and welcome it as your next favorite.

Ingredients

• 14 oz. Tropical Mexican Chorizo, casings removed
• 1 12-oz package of tortilla chips
• 1 can black or red beans (drained)
• 8 oz. of Tropical Mexican Cheese Blend
• 3 ripe Roma tomatoes, diced
• 1 jalapeño pepper, thinly sliced
• ⅓ cup pickled red onion
• ¼ cup tomatillo sauce
• ¾ cup Tropical Crema Mexicana
• ¾ cup Tropical Queso Fresco Jalapeño, crumbled
• ½ cup fresh cilantro leaves

Preparation

1. Preheat oven to 400°F.
2. Cook 2 links of Tropical Mexican Chorizo in a large nonstick skillet over medium heat, no oil needed. Stir often and crumble the chorizo with a wooden spoon until it is well cooked and browned, about 8 minutes. Drain the excess oil on a plate lined with paper towels.
3. Fill a large baking sheet with the tortilla chips. Top them with the cooked chorizo and drained beans then top generously with the Mexican Cheese Blend.
4. Bake for about 8 minutes until the cheese is melted.
5. Remove from oven. Drizzle the Crema Mexicana and top with tomatoes and pickled red onions. Then crumble the Queso Fresco Jalapeño on top and add the tomatillo sauce, jalapeño slices and cilantro. Enjoy them while they’re hot!