For sharing
Avocado & Cheddar Sheet Pan Nachos
Homemade fried corn tortilla chips are layered with cheddar, jalapeño, tomato, red onion and avocado. Bake until the cheese melts, then finish with cilantro and lime for a tray made to share.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Serves
- 4–6 snack servings
Estimated total time: 50 minutes.
Let’s make it.
Prepare the chips.
Heat the oven to 350°F. Cut the 6-inch tortillas into quarters, or halve or quarter the 4-inch tortillas. Pour about 2 inches of canola oil into a deep heavy pot, keeping the pot no more than half full, and heat to 350°F.
Fry in small batches.
Add about eight tortilla wedges at a time, without crowding. Fry for about 2–3 minutes, turning as needed, until crisp and golden. Lift out with a slotted spoon or spider and drain on a paper-towel-lined tray. Season lightly with salt while warm. Let the oil return to 350°F between batches.
Build the tray.
Line a large rimmed baking sheet with parchment. Spread out half the chips and scatter with half the cheese, jalapeño, tomato, red onion and avocado. Add the remaining chips and toppings, finishing with the remaining cheese. Keep the layers shallow so the chips heat evenly.
Bake and finish.
Bake at 350°F for about 12–15 minutes, until the cheese is melted and beginning to turn golden in spots. Scatter with cilantro and serve straight away with lime wedges.
From the kitchen
- Drain diced tomatoes before adding them if they are particularly juicy.
- Fry in small batches so the chips stay crisp and the oil temperature stays steady.
- Choose Original or Turmeric corn tortillas, or use twenty 4-inch Street Taco tortillas for a similar batch of smaller chips.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas