Sheet Pan Grilled Chicken Nachos with Queso Sauce and Pickled Red Onion
Updated: May 4, 2020
The perfect appetizer to have for a family or friend get together! Crunchy tortilla chips, juicy chicken, cheesy queso added with the bite from the black beans is out of this world. Can't forget the pickled onions to add that pop of freshness. Top it with your favorite condiments; sour cream, guacamole, salsa, fresh tomatoes, you name it!
The base of the nachos are: Tortilla Chips, Melty Cheese, Any kind of grilled or shredded meat/ meatless, Beans(Pinto, black, refried, whole, etc) *I drained a can of black beans and just heated it in a saucepan), and melty cheese!
Note: See homemade tortilla chips recipe on my page.
Queso Recipe and Pickled Red Onion&Serranos found here
2 cups shredded pepper jack cheese
1 cup shredded mild cheddar cheese
1 tsp cornstarch
1 ½ cups of heavy cream
1 Jalapeño diced with or without the seeds
Half red bell pepper diced
¼ tsp pepper
½ tsp garlic salt
In a medium size sauce pot, add the diced jalapeno and red bell pepper, stir until it softens. Add a pinch of salt and cornstarch. Continue stirring, then pour the heavy cream. Let it come to a simmer.
Add the pepper jack and mild cheddar cheese, continue stirring.
Season with garlic salt and pepper, continue stirring until nice and melty. Remove from heat.
Ready to enjoy!
Note: If you prefer a thinner sauce, add more heavy cream.
You can use any cheese that's great for melting.
Dice up more jalapeño and keep the seeds for a spicier cheese sauce.
Pickled Red Onions and Serranos
1 cup of red wine vinegar
1 ½ tablespoon sugar
½ tsp salt
½ tsp coriander seeds
1 red onion sliced thinly
2 serranos sliced thinly
In a small sauce pot, heat the red wine vinegar, sugar, salt, and coriander seeds.
After it comes to a simmer, set aside for 5 minutes.
Place the thinly sliced red onion and
in a glass jar or bowl and pour the pickling liquid in with the onions and serranos.
Let it sit for 10 minutes, then place in the refrigerator to chill for a couple hours.
The perfect condiment on nachos, tacos, salads and more!
Note: It will keep up to 2 weeks in the refrigerator.