Sheet Pan Nachos
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Sheet Pan Nachos

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
Cooking Time10 minutes


/ serving 4 people

170 g

Tortilla Chips

2 unit(s)


1.5 cup

Mozzarella Cheese, shredded

(Contains Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)


1 unit(s)

Sour Cream

6 tbsp


1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

7 g


1 unit(s)

Garlic, cloves

1 unit(s)


1 unit(s)


Not included in your delivery

1.5 tbsp


0.06 tsp


¼ tsp


0.06 tsp



Nutrition Values

Calories510 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate39 g
Sugar4 g
Dietary Fiber6 g
Protein18 g
Cholesterol40 mg
Sodium840 mg
Trans Fat1 g
Potassium500 mg
Calcium500 mg
Iron1.8 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl


  • Cut tomatoes into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Finely chop shallot
  • Core, then finely chop jalapeño, removing seeds for less heat.
  • Zest, then juice lime.
  • Roughly chop cilantro.
  • 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.

  • 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 bow (NOTE: Reference heat guide). Season with salt and pepper, then toss to combine.
  • 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 dolloping over top.
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