Fully Loaded Sheet Pan Nachos

Ingredients

• 0.5 lb Chuck Steak (diced)
• 0.5 lb Chicken Thigh (boneless, skinless, diced)
• 0.5 lb Shrimp (peeled and deveined)
• 2 tbsp Chili Powder (for meat seasoning)
• 1.5 tbsp Smoked Paprika (for meat seasoning)
• 1 tbsp Ground Cumin (for meat seasoning)
• 1 tbsp Ground Coriander (for meat seasoning)
• 1 tbsp Garlic Powder (for meat seasoning)
• 1 tbsp Onion Powder (for meat seasoning)
• 2 tbsp Dried Oregano (for meat seasoning)
• Salt (to taste)
• 1.66 cup Whole Milk
• 8 oz Medium Cheddar Cheese (shredded)
• 12 oz American Cheese (cubed or sliced)
• 2 tsp Sodium Citrate (essential for the smooth texture)
• 0.5 tsp Smoked Paprika (for cheese sauce)
• 0.5 tsp Garlic Powder (for cheese sauce)
• Salt (to taste, for cheese sauce)
• 15 oz Canned Sweet Corn (drained)
• 0.5 Red Onion (diced)
• 1.5 Jalapeno (seeded and minced (1-2 peppers))
• 0.25 bush Cilantro (chopped)
• 1 Lime Zest (from 1 lime)
• 0.5 Lime Juice (from half a lime)
• Salt (to taste, for salsa)
• 1 Avocado (diced)
• 1 Tomato (diced)
• 2 stalks Green Onions (sliced)
• Cilantro (to taste, for garnish)
• Pickled Jalapeños (to taste)
• 1 large bag Tortilla Chips
• 0.5 cup Sour Cream (can swap for plain non-fat greek yogurt)
• 1 cup Mayonnaise (can swap for plain non-fat greek yogurt)
• 1.5 tbsp Vinegar
• 3 Chipotle Pepper (canned in adobo sauce)
• 1 tbsp Garlic Powder (for sauce)
• 0.5 tbsp Onion Powder (for sauce)
• 0.5 tbsp Smoked Paprika (for sauce)
• 0.5 Lime Juice (from half a lime, for sauce)

Steps

1. 1

   Prepare the meat seasoning by combining the chili powder, smoked paprika, ground cumin, ground coriander, garlic powder, onion powder, and dried oregano in a small bowl.

2. 2

   Dice the chuck steak and chicken thighs into bite-sized pieces. Season the steak, chicken, and shrimp with the prepared spice blend and salt to taste.

3. 3

   Cook the proteins in a skillet over medium-high heat until fully cooked. Set aside.

4. 4

   Prepare the cheese sauce: In a saucepan, combine the whole milk and sodium citrate. Bring to a simmer over medium heat.

5. 5

   Gradually whisk in the shredded cheddar and American cheese until completely melted and smooth. Stir in the smoked paprika, garlic powder, and salt to taste.

6. 6

   Make the corn salsa: In a bowl, combine the drained sweet corn, diced red onion, minced jalapeno, chopped cilantro, lime zest, and lime juice. Season with salt to taste.

7. 7

   Prepare the chipotle sauce: In a blender or food processor, combine the sour cream, mayonnaise, vinegar, chipotle peppers, garlic powder, onion powder, smoked paprika, and lime juice. Blend until smooth.

8. 8

   Preheat your oven to 400°F (200°C).

9. 9

   Spread a large bag of tortilla chips in an even layer across a large sheet pan.

10. 10

    Distribute the cooked steak, chicken, and shrimp evenly over the chips.

11. 11

    Bake in the oven for 5-10 minutes until the chips are toasted and the meat is heated through.

12. 12

    Remove from the oven and immediately pour the warm cheese sauce over the nachos.

13. 13

    Top with the corn salsa, diced avocado, diced tomato, sliced green onions, fresh cilantro, and pickled jalapeños.

14. 14

    Drizzle with the chipotle sauce and serve immediately.

Notes

Sodium citrate is the secret ingredient for a perfectly smooth, 'nostalgic' cheese sauce that won't break or become grainy. You can substitute the sour cream and mayonnaise in the sauce for plain non-fat Greek yogurt for a lighter version.

Nutrition per serving

• nachos
• appetizer
• main
• sheet pan
• game day
• baked
• crowd pleaser