Quick and easy loaded Irish one pan or sheet pan nachos recipe, homemade with simple ingredients in oven 20 minutes. Full of potato chips, tomatoes, bacon, cheese, green onions.
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Gather around and enjoy this delicious pan of potato nachos while you cheer on your team (who is hopefully winning) on game day! If you want to make a whole spread for a large crowd, check out these BBQ Ribs, Ham and Cheese Sliders, and Buffalo Cauliflower Wings to add to the festivities.
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Key ingredients
- Chips- The traditional choice is tortilla chips but I decided to have fun and used potato chips.
- Cheese- The classic choice is usually cheddar or mozzarella but I decided to use blue cheese.
- Vegetables- I like to use white onions, green onions and tomatoes. These should all be finely chopped and patted dry.
- Bacon- This should be cooked first and then chopped up or crumbled.
Variations
- Add corned beef- This is a great options to change things up and bring a delicious new flavor to the nachos.
- Add chicken-Have leftover Mexican Shredded Chicken? This meal just got easier and will add some new flavor.
- Add beef- Mexican Ground Beef Taco Meat and Slow Cooker Barbacoa Beef are perfect options for a Mexican style nacho.
- Add pork- Instant Pot Pork Tenderloin is a great substitution for the bacon in this recipe.
- Add ham- It will go nicely with these nachos, especially if you have some leftover Slow Cooker Ham that can easily be added.
- Add other vegetables- The recipe includes onions and tomatoes, but you can also add corn, bell peppers, jalapeños for a spicy kick or avocados.
- Try different flavors of chips- Including various Doritos (cheese, lime or ranch). There are also different flavors of tortilla chips, lime being a favorite of mine. I recommend using kettle potato chips if you decide to go that route because they are thicker and crunchier, which makes for a better dish. These potato chips also come in different flavors you can try, such as salt and vinegar, BBQ, or salt and ground pepper.
- Replace potato chips with tortilla chips- Which is the classic way of making this dish.
How to make easy one pan or sheet pan nachos recipe?
1. Spread chips- In a large baking tray.
2. Sprinkle toppings- And then broil in oven.
What to serve with Them (toppings and sauces)?
There are many different options such as:
- Guacamole
- Cheddar Cheese Sauce
- Mexican Corn Salad
- Salsa Verde (Blender)
- Cranberry Salsa with Cream Cheese (One Pot)
- Corn Salsa (One Bowl)
- Mango Salsa (One Bowl)
- Pineapple Salsa (One Bowl)
- Strawberry Salsa (One Bowl)
- Easy Queso Dip (One Pot)
Tips and techniques
- Use fresh homemade potato chips- Because these add a rich flavor, plus they don't get soggy so fast since they are thicker and crispier than regular store-bought potato chips.
- Don't overlap the sheet pan- Because the food will cook unevenly. You want the whole top exposed to get a nice melted cheese and crisp top.
- Sprinkle cheese evenly- Because you want to cover every possible piece of those chips with deliciousness! You don't want clumps with too much cheese and others with none.
- Use full fat cheese- Because the texture of low fat cheeses is different and doesn't melt as well.
- Serve immediately- Because chips will become soggy otherwise.
- Line the pan with tinfoil or parchment paper- Because it will make for easy cleanup, especially for that sticky cheese that often sticks to the pan.
Recipe FAQs
Simply put, the main reason we call these Irish nachos is because traditionally it is made with potato chips or cooked potato slices and the Irish are well known for their love of potatoes. In their history, the Irish relied heavily on this root vegetable as their main source of sustenance, as it grew well in the Irish soil and filled their bellies.
The most popular and obvious choice is cheddar. However, there are different options to consider, such as Monterey Jack, Mozzarella, American, Pepper Jack, Provolone, Queso. No matter which one you choose, keep in mind that everything should be freshly shredded to avoid a grainy texture.
This usually happens where there is too much moisture from wet toppings or even grease from meat. That ends up steaming the base, making it soggy. Prevent this this by avoiding thin liquid toppings and sauces. Make sure they have a thick consistency. Drain your meat, if you are using that. Also, build a cheese barrier by putting a layer of shredded cheese directly on top of the chips and then adding all your other toppings. Another thing to keep in mind is to use fresh crisp sturdy chips.
Storage
- Room temperature- This can stay out about as long as a good game, but assemble and serve fresh to avoid soggy chips.
- Fridge- This is not recommended because the chips will become soggy. This is best served immediately.
- Freezer- This is also not recommended because it doesn't thaw well and the chips won't be as crunchy any more.
- Make ahead- I tried this once and I am never doing that again. I thought I would save time and make these a day before. It was such a yucky soggy mess the next day. Just quickly assemble before your guests come is my motto now.
More one pot appetizer recipes
- Stuffed Mini Peppers (One Pan)
- Mini Cheese Balls (One Bowl)
- Cocktail Meatballs (One Pot)
- Caprese Skewers (One Pan)
- Garlic Butter Steak Bites (One Pot)
Recipe
Easy Loaded Sheet Pan Nachos (One Pan)
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Ingredients
- 1 bag Tortilla chips Or kettle cooked potato chips, 8 oz. bag
- ½ cup Bacon Cooked and crumbled
- 1 cup Tomatoes Washed, Finely chopped, Patted dry
- ¼ cup Onions Finely chopped, Patted dry
- 1- 1.5 cups Blue cheese Crumbled, Can be replaced with any cheese of your choice, Adjust quantity based on your preference
- 3-4 stalks Green onion Finely chopped
Instructions
- Spread chips in a large baking tray (Dimensions: 16 x12).
- Sprinkle bacon, tomatoes, onions, blue cheese, green onions on top of chips, as evenly as possible.
- Broil in oven for about 5 minutes or until cheese is melted.
- Drizzle cheddar cheese sauce or queso on top, if you like, just prior to serving.
- Serve immediately and enjoy.
Notes
- Try other toppings of your choice.
- Consider using a variety of flavors of chips.
- Use shredded mozzarella cheese or cheddar cheese instead of blue cheese.
- Sprinkle come cooked ground beef or shredded chicken, if you like.
- Liquid toppings and sauces like pico de gallo, queso or cheddar cheese sauce should be added after baking and just prior to serving to prevent the chips from becoming soggy.
- Don't crowd your tray. This will allow the chips to stay crisp.
- Line your pan in foil or parchment paper to make clean up easy.
- Read additional tips and variations above.
- Tastes best when served immediately. It's not recommended to store leftovers for later since the chips will become soggy.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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