Name: Carnitas Sheet Pan Nachos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 package Del Real Foods Carnitas, prepared according to package instructions; 1 large bag tortilla chips; 2½ cups shredded Monterey Jack; ¼ cup Mexican crema; ¼ cup Del Real Foods Fire Roasted Red Salsa; 1 avocado, sliced; 4 radishes, thinly sliced; 1 jalapeño, thinly sliced; ¼ cup chopped cilantro; 2 green onions, thinly sliced; Lime wedges, for serving

Sheet pan nachos topped with carnitas, melted Monterey Jack, avocado, radish and jalapeño

Carnitas Sheet Pan Nachos

A sheet pan is the right vessel for nachos because it gives every chip a chance at cheese. Spread them in one layer, cover with Monterey Jack and carnitas, and bake until it bubbles. Everything fresh — avocado, radish, jalapeño, cilantro — goes on after.

Prep 10 Minutes
Cook 15 Minutes
6 servings

Ingredients

1 package Del Real Foods Carnitas, prepared according to package instructions.
1 large bag tortilla chips.
2½ cups shredded Monterey Jack.
¼ cup Mexican crema.
¼ cup Del Real Foods Fire Roasted Red Salsa.
1 avocado, sliced.
4 radishes, thinly sliced.
1 jalapeño, thinly sliced.
¼ cup chopped cilantro.
2 green onions, thinly sliced.
Lime wedges, for serving.

Find in store

Instructions

1.

Preheat the oven to 400°F. Spread the tortilla chips evenly over a large sheet pan, then top with shredded cheese and Del Real Foods Carnitas.

2.

Bake for 8–10 minutes, or until the cheese is melted and bubbly.

3.

Top the nachos with avocado slices, radishes, jalapeños, chopped cilantro, and sliced green onions.

4.

Drizzle generously with the Mexican crema and Del Real Foods Fire Roasted Red Salsa.

5.

Serve immediately with lime wedges alongside.

Why a sheet pan?

Depth is the enemy of nachos. Piled in a bowl, the layer underneath goes dry and the one on top goes soggy. A single layer across a sheet pan means the cheese reaches everything and the chips stay crisp.