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Crispy Sheet Pan Nachos Recipe with Beer Cheese Sauce and Jalapeño Corn Salsa

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A quick and easy recipe for crispy sheet pan nachos topped with a creamy beer cheese sauce and fresh jalapeño corn salsa, perfect for parties and casual gatherings.

Ingredients

Scale
  • 12 ounces sturdy, thick-cut tortilla chips
  • 2 cups sharp cheddar cheese, freshly grated (about 200g)
  • 1 cup Monterey Jack cheese, shredded (about 100g)
  • Beer Cheese Sauce:
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 cup craft beer (pale ale recommended, 240ml)
  • 1 cup sharp cheddar cheese, shredded (about 100g)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Jalapeño Corn Salsa:
  • 1 cup fresh or frozen corn kernels (if frozen, thawed, about 150g)
  • 1–2 jalapeños, seeded and finely chopped
  • 1/4 cup red onion, finely diced (about 15g)
  • 1/4 cup fresh cilantro, chopped (about 10g)
  • Juice of one lime
  • Salt to taste
  • Optional toppings: sliced black olives, diced tomatoes, sliced green onions, sour cream, guacamole

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
  2. Prepare the jalapeño corn salsa by combining corn kernels, chopped jalapeños, diced red onion, cilantro, lime juice, and salt in a bowl. Stir and set aside.
  3. Make the beer cheese sauce: In a medium saucepan over medium heat, melt butter until foamy but not browned (1-2 minutes).
  4. Whisk in flour and cook for about 1 minute to form a roux.
  5. Slowly whisk in the beer, continuing to whisk until the mixture thickens (3-5 minutes).
  6. Lower heat and add shredded cheddar cheese and Dijon mustard, stirring until smooth and melted. Season with salt and pepper. Keep warm on low heat.
  7. Spread tortilla chips evenly on the prepared sheet pan.
  8. Drizzle half of the beer cheese sauce over the chips, then sprinkle shredded cheddar and Monterey Jack cheeses evenly on top.
  9. Bake for 8-10 minutes until cheese is bubbly and golden at the edges.
  10. Remove from oven and spoon remaining beer cheese sauce and jalapeño corn salsa over the nachos.
  11. Add optional toppings like sliced olives, diced tomatoes, or green onions.
  12. Serve immediately with sour cream or guacamole.

Notes

Use thick, sturdy tortilla chips to prevent sogginess. Spread chips in a single layer for extra crispiness. Make salsa ahead to let flavors meld. For gluten-free, use gluten-free flour and certified gluten-free chips. For dairy-free, substitute vegan cheeses and non-dairy butter. Reheat leftovers in oven at 350°F for 8-10 minutes to maintain crispiness.

Nutrition

Keywords: nachos, sheet pan nachos, beer cheese sauce, jalapeño corn salsa, party food, easy appetizer, crispy nachos

Find it online: https://recipebelle.com/crispy-sheet-pan-nachos-recipe-with-beer-cheese-sauce-and-jalape-n-o-corn-salsa-easy-and-perfect-for-parties/