How to avoid soggy nachos?

First off, choose a sturdy chip (nothing too thin). Make sure to add any "wet" toppings like salsa, sour cream and guacamole immediately before serving or even better just serve them on the side.

Do you put cheese on first or last for nachos?

I like to add half the cheese first, followed by the toppings and then finish off with the remaining cheese. The double layer of cheese helps keep the toppings in place and adding some cheese first also acts as a buffer between the chips and the toppings to keep them from getting soggy.

Can I assemble this ahead of time?

I wouldn't since it could get soggy! What you can do though is prep all the ingredients ahead of time (shredding cheese, chopping veggies, etc.) so that the nachos can just be quickly assembled and popped in the oven within minutes.

What can you serve with nachos for dinner?

For a quick weeknight dinner, you can just serve these nachos as the complete meal. For entertaining or to stretch out the meal further, you can also serve a few sides with them like a salad, rice dish, etc. Any of these delicious side dishes for fajitas would also pair perfectly with nachos.

How many people does this recipe serve?

This will depend on appetites and if you are serving anything else with them. I would say that these nachos can feed 4-6 people as a main and around 8-10 people as an appetizer.

Loaded Veggie Nachos (Sheet Pan Nachos)

Description

Say goodbye to boring old nachos and hello to these loaded veggie nachos! With layers upon layers of colorful veggies and ooey-gooey cheese, these vegetarian sheet pan nachos are guaranteed to be a crowd pleaser.

Ingredients

Scale

For the nachos:

1 (13-ounce/368 gram) bag tortilla chips (thicker sturdy chips work best)
3–4 cups shredded cheese (I like to use a mix of Monterey Jack, cheddar and mozzarella)
1 can (14-ounce/398 ml) black beans or pinto beans, rinsed and drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup corn kernels (fresh, frozen, canned or roasted)
1/4 cup pickled jalapenos
1 tablespoon taco or fajita seasoning

Fresh toppings:

2 small tomatoes, diced
1/2 red onion, finely chopped
1 avocado, diced
1 cup shredded lettuce
1/4 cup roughly chopped cilantro or green onions (or both)
sour cream, salsa or pico de gallo and guacamole served on the side

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Instructions

Preheat oven: Preheat oven to 400F / 200C. Line a large baking sheet with parchment paper.
Assemble nachos: Spread the tortilla chips out in an even layer on the baking sheet. Sprinkle half of the cheese over the chips. Top with beans, diced bell peppers, corn and pickled jalapenos. Sprinkle the seasoning evenly over the top and add the remaining cheese.
Bake: Bake in the oven for 10 minutes or until the cheese is melted and bubbly.
Add fresh toppings: Remove from the oven and add the diced tomatoes, red onion, avocado, shredded lettuce and chopped cilantro and/or green onions.
Serve: Serve immediately with sour cream, salsa or pico de gallo and guacamole on the side.

Notes

Prep Tip: Have all the fresh toppings chopped and ready to scatter over the nachos as soon as they come out of the oven so that you can immediately dig in while the nachos are hot and the cheese is melty.