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Upscale Nacho Platters (Sheet Pan, Vegan, or Southern Twist) pinterest

Upscale Nacho Platters (Sheet Pan, Vegan, or Southern Twist)

Revolutionize America's most ordered appetizer with these upscale nacho platters! Available in three variations - sheet pan, vegan, or with a southern twist - these elegant yet approachable upgrades transform humble tortilla chips into sophisticated centerpieces while maintaining the comforting familiarity everyone loves.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Fusion, Mexican
Servings 10 servings
Calories 320 kcal

Equipment

  • Sheet Pan
  • Parchment Paper
  • Skillet
  • Food Processor

Ingredients
  

Base Ingredients

  • 16 oz sturdy tortilla chips preferably restaurant-style or thick-cut
  • 2 cups cheese blend sharp cheddar and Monterey Jack for classic, or dairy-free alternatives for vegan
  • 1/2 cup pickled jalapeños drained (adjust according to heat preference)
  • 1/4 cup sliced black olives
  • 1 cup pico de gallo or fresh salsa
  • 1/2 cup sour cream or Mexican crema or plant-based alternative
  • 1 ripe avocado sliced or made into guacamole

For Sheet Pan Version (Add)

  • 1 lb ground beef or turkey substitute with plant-based ground for vegetarian
  • 1 packet taco seasoning
  • 1 cup roasted corn kernels
  • 1 can (15 oz) black beans rinsed and drained
  • fresh cilantro and lime wedges for garnish

For Vegan Version (Add)

  • 2 cups cauliflower florets roasted with taco seasoning
  • 1 cup walnut taco "meat" processed walnuts with spices
  • 1 1/2 cups vegan cheese shreds
  • extra beans and roasted vegetables bell peppers, zucchini
  • cashew cream for drizzling

For Southern Twist Version (Add)

  • 1 cup pulled pork or smoked brisket
  • 1/2 cup collard greens sautéed and chopped
  • 1/3 cup pickled okra sliced
  • 1/3 cup corn relish
  • 1/4 cup Alabama white BBQ sauce or classic BBQ sauce

Instructions
 

  • Preheat your oven to 375°F (190°C). Line your sheet pan with parchment paper for easier cleanup. Arrange tortilla chips in an even layer, slightly overlapping to catch all toppings.
  • Prepare your protein of choice according to your selected version:
    For Sheet Pan: Brown ground meat in a skillet, drain excess fat, then add taco seasoning and ¼ cup water. Simmer until liquid reduces (about 5 minutes).
    For Vegan: Toss cauliflower florets with olive oil, taco seasoning, and roast at 425°F for 20 minutes until crispy. Prepare walnut "meat" by pulsing walnuts with soy sauce, cumin, and smoked paprika in a food processor.
    For Southern Twist: Warm your BBQ meat slightly if using leftovers.
  • Layer your nachos in this order:
    First layer: Chips, followed by half the cheese
    Second layer: Your protein of choice, beans and/or vegetables
    Third layer: Remaining cheese on top
  • Place your loaded sheet pan in the preheated oven for 7-10 minutes, until cheese is fully melted and edges begin to turn golden. For the vegan version, you may need an additional 2-3 minutes for plant-based cheese to properly melt.
  • Remove from oven and immediately add your fresh components: pico de gallo or salsa, jalapeños, olives, dollops of sour cream or alternative, avocado or guacamole, and fresh herbs or specific garnishes for your chosen variation.

Notes

For extra flavor, brush chips lightly with lime juice and a sprinkle of tajin seasoning before adding toppings.
Building in layers rather than piling toppings on top ensures each chip gets adequate toppings and nothing gets soggy.
While nachos are best enjoyed fresh, you can store leftover components separately in airtight containers for 2-3 days. Reheat chips and cheese-covered elements in a 350°F oven until warm and crisp.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 16gFat: 18gFiber: 4g
Keyword Nachos, Vegan Nachos, Sheet Pan Nachos, Southern Nachos, Party Food, Appetizer
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