Nacho Round Up

SUPER BOWL! The Super Bowl is just around the corner, y'all. Are you football food ready? If you're in need of upping your nacho game, you've come to the right place. I'm talking more nachos than you could ever dream of making - and they can all be made in a sheet pan in less than 10 minutes.

Buffalo Chicken Sheet Pan Nachos

One of my favorites are these Buffalo Chicken Sheet Pan Nachos smothered with sharp cheddar and chunks of chicken, drizzled with spicy buffalo sauce and sour cream, and sprinkled with celery, green onions, fresh matoes, and crumbled blue cheese.

Spinach & Artichoke Dip Sheet Pan Nachos

I also love this dip inspired version - Spinach & Artichoke Dip Sheet Pan Nachos topped with Mozzarella, Monterey jack, Cotija, and an easy peasy stove top spinach and artichoke dip. Creamy, cheesy, and packed with flavor!

What's for Dinner? Spinach Artichoke Dip Sheet Pan Nachos

Spinach artichoke dip? Yes, please! Spinach Artichoke Dip Sheet Pan Nachos? Are you kidding me?

Say hello to your new favorite nachos - Spinach Artichoke Dip Sheet Pan Nachos!

These nachos are cheesy and creamy and packed with delicious bites of garlicky spinach and briny artichokes. My, oh my. Matthew says this is the best tray of nachos yet. I'll let you be the judge of that.



The spinach artichoke dip I use for these nachos comes together quickly on the stove. If you don't want to make your own, feel free to buy one ready to go from your grocery store's deli. Or, you can mix up this 4 ingredient version from Pickett's Pearls, bake it up, and then scoop it onto your nachos after you've melted some cheese on 'em.

Here's what I do for my stovetop version:



In a medium pot, melt a little bit o' butter and briefly saute some garlic.

Throw in the spinach and cook until wilted.



Stir in cream cheese, sour cream, a dollop or two of mayo, and a dash of cayenne. Then, melt in some Monterey Jack, Mozzarella, and Cotija cheese for sharp cheesy flavor. Lastly, throw in some lovely artichokes.

Spoon the dip over a sheet pan of corn chips and sprinkle on some more Monterey Jack and Mozzarella.

A very welcoming tray of Spinach Artichoke Dip Sheet Pan Nachos.

Bake until melty and toasty and starting to brown. Then, sprinkle a little more Cotija over the top. Just because. 😉

Spinach Artichoke Dip Sheet Pan Nachos

INGREDIENTS
7 to 10 oz bag corn tortilla chips
1 Tbsp butter
2 cloves garlic, minced
4 cups fresh spinach
6 oz cream cheese, softened
8 oz sour cream
2 Tbsp mayo
hefty pinch of Kosher salt
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Mozzarella cheese
1/4 cup grated Cotija cheese
1 1/2 to 2 cups jarred or canned artichoke hearts, drained and roughly chopped
1/2 cup more shredded Monterey Jack cheese
1/2 cup more shredded Mozzarella cheese
2 Tbsp more grated Cotija

DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Lay down a layer of corn chips on the pan and set aside.
2. In a medium pot, melt butter over medium heat and cook garlic for 30 seconds. Add spinach and cook until wilted.
3. Stir in cream cheese, sour cream, mayo, and seasonings and cook, stirring often, until melted.
4. Stir in 1/4 cup of each each cheese until melted and then add the artichoke hearts.
5. Spoon dip over tortilla chips and top with another 1/2 cup Monterey Jack and 1/2 cup Mozzarella.
6. Bake for about 15 minutes until chips are toasty and cheese is melty and starting to brown.
7. Sprinkle another 2 Tbsp of Cotija over the top.

What's for Dinner? BBQ Chicken Sheet Pan Nachos

Homeschool is in session over here at the Loverbee's and quick dinners are a total must. Nachos are a quick and easy dinner that graces our table on a weekly basis. Surprise, surprise.

These BBQ Chicken Sheet Pan Nachos are deliciously sweet and tangy.

These BBQ Chicken Nachos are one of our favorites. They're sweet and tangy and oh so satisfying.



I start by smothering my corn chips with cheddar cheese and BBQ pulled chicken. The tray gets popped into a hot oven until the cheese is melty and the chips are toasty. Pulled pork or grilled chicken will also work great in this recipe. Or, you can use leftover Oven Roasted BBQ Chicken.



Sour cream and BBQ sauce get drizzled on top of the hot and toasty pan. With most nachos, it's all about the sauce. The BBQ sauce in these nachos adds sweet and smokey flavor, the right amount of moisture (you don't want a dry nacho), and the messiness that a tray of nachos is really all about.



A fresh and fabulous sprinkling of green onions and cilantro finishes off the dish. I left the greens off a third of the tray for my boys. They aren't totally opposed to green food - only when it's on top of, or mixed into, other foods. Because you can't mix green food with other food!?!? There is some madness not worth fighting.

BBQ Chicken Sheet Pan Nachos

INGREDIENTS
1 10 oz bag corn chips (you don't have to use the whole bag)
1 8 oz bag shredded sharp cheddar cheese
1 1/2 cups BBQ pulled chicken
1/2 cup BBQ sauce
1/3 cup sour cream
1/4 cup sliced green onions
1/4 cup chopped cilantro

DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper.
2. Lay down a plentiful layer of tortilla chips on your sheet pan. Sprinkle with all of the cheese and pulled chicken.
3. Bake for 7 to 10 minutes until cheese is melted and chips are toasty.
4. Drizzle on sour cream and BBQ sauce. I like to put each sauce in a ziplock bag, snip off the corner, and squeeze it out in diagonal lines across the whole sheet pan.
5. Sprinkle with green onions and cilantro.
6. Serve with a smile.

What's for Dinner? Mediterranean Sheet Pan Nachos

Did someone say nachos? Oh, wait. That was me. I'm always saying nachos - or screaming it from roof tops. Ha! Ha! Seriously though, this mediterranean version is full of fresh flavors and textures - the perfect summertime dinner.

These Mediterranean Nachos are the perfect summer meal!

Topped with fresh English cucumber, bright red cherry tomatoes, fragrant red onions, sliced kalamatas, and crumbled feta, these nachos are practically a salad - only better - so much better!



These nachos start off in a sheet pan with shredded Monterey Jack smothering a layer of crispy corn chips. Pita chips would also be awesome.



After a brief spell in the oven, hummus and plain yogurt get drizzled all over. I like to pop my sauces into Ziplock bags, snip off the corner, and squeeze them out in a pretty pattern.

Mediterranean "salsa" made with cherry tomatoes, English cucumber, and red onion.

Next come the goodies. I made a "salsa" out of summer fresh tomatoes, English cucumber, and red onions. I sprinkled my salsa evenly over the nachos along with some crumbled feta and sliced kalamata olives.

Don't you just want to dive into this tray of fresh and fabulous Mediterranean Nachos?

Look at those beauties. So fresh and full of flavor. Cool cucumbers, fresh tomatoes, salty feta, and briny olives elevating those toasty and cheesy corn chips to new heights of nacho awesomeness! Treat this tray of nachos like the coolest of summer pools and just dive right in.

Mediterranean Sheet Pan Nachos

INGREDIENTS
1 7 to 10 oz bag corn tortilla chips or pita chips
3 cups shredded monterey jack
1/2 cup spicy hummus
1/2 cup plain yogurt
1 10.5 oz package cherry tomatoes, diced
1 English cucumber, diced
1 medium red onion, diced
1/2 cup kalamata olives, sliced
1/2 cup crumbled feta

DIRECTIONS
1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper for easy clean up.
2. Lay down a layer of chips on your pan and top with Monterey Jack.
3. Bake for 7 to 10 minutes until cheese is melted and chips are a little toasty.
4. Fill a ziplock bag with hummus, snip off 1/4 inch off the corner and squirt all over your nachos. Do the same with the yogurt.
5. I like to combine my tomatoes, onion, and cucumber into a "salsa" and sprinkle an even layer over the nachos. You'll have left over salsa.
6. Top with olives and feta.

What's for Dinner? Italian Sub Nachos

I can't stop with the nachos. We eat nachos about once a week these days. Can you blame me? Nachos are fast and easy and fabulous. Absolutely fabulous! You want a fabulous meal? Make nachos!

These Italian Sub Nachos are reminiscent of one of my favorite Subway sandwiches.



I start off by covering my chips in parmesan and mozzarella. Then I throw on sliced pepperoni and hard salami.



That gets thrown into the oven for 7 minutes or so.



I chose the fresh kind of toppings I like to add to my Italian sub - shredded lettuce, tomatoes, red onions, salt and pepper, and a drizzle of red wine vinegar.



Deeeeeeeeeelish! Next time I'm adding pepperoncinis.

Italian Sub Nachos

INGREDIENTS
1 bag corn tortilla chips
1/2 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
1/3 cup sliced pepperoni
1/3 cup sliced hard salami
2 1/2 cups chopped Iceberg lettuce
1 1/4 cup chopped tomatoes
1/3 cup thinly sliced red onion
salt and fresh ground pepper to taste
3 Tbsp red wine vinegar

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Line a large sheet pan with parchment paper.
3. Add a layer of corn tortilla chips to your pan. Top with cheeses and meat.
4. Bake 7 to 10 minutes until cheese is melted.
5. Top with lettuce, tomatoes, and onions.
6. Sprinkle with salt and pepper according to your taste.
7. Drizzle with vinegar.

What's for Dinner? Sheet Pan Kielbasa and Potatoes

I'm always on the look out for quick dinners - especially one pot or one pan recipes. I love cooking, but it can add a lot of stress to my daily life while homeschooling two rambunctious boys and caring for a little miss lovely who doesn't like to stay asleep. 



Sometimes I just make up recipes. Here's one I made up when I had kielbasa and golden potatoes on hand. I served this one pan dish with one of those store-bought salad bags where everything is included in the bag. I love those things!



The trick to one pan dishes is to make sure everything cooks at the same time. I cut my potatoes into quarters and leave the onion in big chunks that won't burn during the 30 minutes or so it takes my potatoes to cook through. The kielbasa is forgiving, but if I was using something like chicken, I would need to take that into consideration too.



You wanna see browned meat and potatoes with onions that aren't little black shards. You also want your fork to slide easily into both the potatoes and the onions.

Sheet Pan Kielbasa & Potatoes

INGREDIENTS

1 13 oz package Kielbasa, cut into big chunks (use 2 packs for a big family)
1 1/2 lbs golden potatoes, quartered
1 onion, quartered or cut into really big chunks
Olive oil to coat
Olive oil spray
Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 450 degrees.

2. Spray a large foil-lined baking tray with oil spray. (foil makes for easy clean up)
3. Place potatoes in a large bowl. Sprinkle generously with salt and pepper. Drizzle in a little olive oil and toss to coat.
4. Add the kielbasa in with the potatoes and toss together. Pour out onto your prepared sheet pan.
5. Spray your onion pieces with oil spray on both sides and sprinkle with salt and pepper. Nestle them gently onto your pan among the sausage and potatoes.
6. Roast about 30 minutes until meat and potatoes are browned and potatoes and onions are tender.