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Sheet Pan Nachos
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Sheet Pan Nachos

Sheet Pan Nachos

Serves 4 | with Lime Crema and DIY Pico de Gallo

Nachos in no time! Nothing beats a loaded nacho plate piled high with all your favourite fixings. Creamy guacamole, fresh pico de gallo and a tangy lime crema complete this pre-dinner picture.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


/ serving 4 people

170 g

Tortilla Chips

160 g


1.5 cup

Mozzarella Cheese, shredded

(Contains Milk)

56 g

Cheddar Cheese, shredded

(Contains Milk)

2 unit


6 tbsp

Sour Cream

(Contains Milk)

6 tbsp


1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

7 g


1 unit

Garlic, cloves

50 g


1 unit


Not included in your delivery

0.06 tsp


0.06 tsp


1.5 tbsp


¼ tsp



Nutrition Values

Calories570 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber7 g
Protein20 g
Cholesterol49 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl



Before starting, preheat the oven to 450ºF. Wash and dry all produce. Heat Guide for Step 3: a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic.Finely chop shallotCore, then finely chop jalapeño, removing seeds for less heat. Zest, then juice lime.Roughly chop cilantro.

Bake tortilla chips

Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until warmed through, 2-3 min.

Assemble and bake nachos

Sprinkle mozzarella and cheddar over chips. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.Meanwhile, combine sour cream, 1 tsp lime zest, 1 1/2 tsp lime juice and 2 tsp water in a small bowl. Season with salt, then stir to combine. Add tomatoes, shallots, jalapeños, garlic, half the cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to a medium bowl (NOTE: Reference heat guide). Season with salt and pepper, then toss to combine.

Finish and serve

Combine guacamole, any remaining lime juice and any remaining lime zest in another small bowl, then stir to combine.Remove nachos from the oven and drizzle lime crema over top. Sprinkle pico de gallo and remaining cilantro over top. Serve nachos directly on the baking sheet.Serve guacamole on the side for dipping or dollop over top.