These easy homemade nachos are often a lifesaver when I want to put together a meal that will make everyone happy and I need to utilize leftovers from the fridge. It’s also great for many Saturday nights, when I’m just trying to use up the last few tidbits of leftovers from the week.
These aren’t stadium nachos, made up of fake cheese and stale chips. Although, if you want a replacement for the fake block cheese, I should tell you that I’ve already recreated a homemade-real-ingredient-version of velveeta here. These nachos are the real deal.
How to Make Nachos in the Oven
To make these nacho trays you’ll need a few cookie sheets -about one cookie sheet for every two people. Just cut the parchment paper in half so you can transfer the paper to each person after it’s been grilled. The cheese, although delicious, is almost an afterthought. The exact recipe doesn’t matter as much as the process.
I’m currently trying to adjust my kitchen routine to a new school year. What I mean by this, is that our after school activities have changed days and now I am staying out later picking up kids from swimming or gymnastics on different days. Last year, we had breakfast night on Thursdays, when now we’ve moved it to Wednesdays. The last thing I want to do is whip up dinner at 7pm with hungry and cranky kids.
Healthier Homemade Nachos Recipe
Back to these nachos. I use a particular brand of blue corn chips because they have minimal ingredients and they use non GMO corn. Everyone seems to love them so it’s a win win. Of course, the brand you purchase it’s up to you! If you have time, you can make your own chips with leftover corn tortillas from taco night!
Watch this short video to see how easy it is to create a “Nacho Night” at your house.
What to Put on Nachos
Last time I made these I chopped up the last of the rotisserie chicken for the kids, Gabriel had his with leftover garlic shrimp from the night before, and Eric and I made our own huge tray with whatever else we could find! I have to say, that my favorite thing to add is a big scoop of my easy guacamole. If you are wondering how I make this grain free for me, I sometimes make “naked nachos” or, without the chips. Here and there, I splurge and have a few, since this particular brand I tolerate well.
What’s not to love about melty cheese over a crunchy chip?
If you are looking for more easy meals made with real food try my free weekly meal plan here.
Easy Homemade Nachos
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- Yield: 4-6
- Category: easy dinners
- 6 ounce bag blue corn tortillas*
- 2 cups protein (roasted chicken, beef, shrimp, black beans)
- 1 1/2 cups fresh pico de gallo, divided
- Black olives
- Additional toppings
- 2 cups shredded Monterrey Jack Cheese
- Easy Guacamole
- Sour Cream (optional)
- Place your oven rack in the middle of the oven and turn your oven on Broil – High.
- Line 2-3 cookie sheets (1 cookie sheet for every 2 people) with parchment paper, making sure you cut the parchment paper in half so each person can take their own “paper tray.”
- Divide chips among the 4-6 servings. Top the chips with your protein of choice, pico de gallo, and all the other toppings you like. Top with shredded cheese.
- Place one cookie sheet inside the oven for approximately 3 minutes, while watching the cheese melt. Once the cheese is melted and everything has been heated, remove from oven before chips burn. Repeat process with the next nacho trays.
- Carefully remove each half of the parchment paper onto a large plate and serve. Top with additional salsa, guacamole, and sour cream (optional).
You can use your favorite tortillas for this recipe. The type of protein and toppings you choose is up to you and what you have available.
- Serving Size: 1 plate
- Calories: 643
- Sodium: 1357.9mg
- Fat: 38.1g
- Saturated Fat: 15.1g
- Trans Fat: 0.6g
- Carbohydrates: 41g
- Protein: 35.1g