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When you find yourself dreaming of nachos, but your favorite nacho joint is only offering take-out during the shutdown, what is a person to do? I suggest you make yourself a giant sheet pan of homemade nachos loaded with your favorite flavors, because take-out nachos get soggy fast!
It’s easy to build your nachos with layers of whatever you have in your fridge or pantry. Common combos of leftover fajita meat/onions, rotisserie chicken, refried beans, black beans, cilantro, sour cream, cheddar cheese or whatever you have on hand will work simply fine. However, a bit of planning and a shopping list can make them over-the-top good by including all of your favorite ingredients piled high with enough gooey cheese to bring a smile to your face.
A favorite addition in my house are bright pink pickled onions, which come together in minutes and add a fabulous pop of color, as well as a nice touch of acidity to balance out the richness of the dish. Try pickling slices (rings) of jalapeno peppers for a bit of mellow heat. Use thinly sliced rings for a more fiery heat.
Another way to change things up is to use pulled pork or smoked brisket from your favorite BBQ place, or use the shredded meat from short ribs. These meaty-proteins and the pickled onions are a game changer when it comes to tacos too.
You certainly can forgo the meat altogether and add more beans and cheese. Your nachos. Your way.
Sheet Pan Nachos make a great surprise treat for Dad, too! Remember, Father's Day is Sunday June 21st this year.
Ingredients for the Pickled Onions:
Make the Pickled Onions:
Make the Nachos:
Now wasn’t that easy…and delicious?
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