These sheet pan nachos with queso fundido are the real MVPs for game day. Ready in just 30 minutes, these nachos are piled high with a smoky mezcal and chorizo queso, plus tons of toppings. They'll be gone before halftime, guaranteed.
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Table of Contents
- The real game day MVP
- Everything you need to make this recipe
- How to make these sheet pan nachos
- Servings and pairings
- Storage and make ahead recommendations
- Recipe FAQs
- Want more game day recipes?
- Sheet Pan Nachos with Queso Fundido Recipe
The real game day MVP
Queso fundido has always been that thing I can’t not order at a Mexican restaurant. It’s gooey, melty, full of chorizo, and basically begging for chips. Traditional versions lean thick and stretchy, but this one’s more of a pourable cheese sauce moment. I went smoky with a splash of mezcal to balance out the richness and keep things interesting.
Everything you need to make this recipe
The beauty of nachos is that there are no rules. Pile on whatever you love, keep it classic, or make it a little chaotic—totally up to you. For this version, we’ve got three main players: tortilla chips (obviously), a smoky queso fundido situation, and an avalanche of toppings.
Queso fundido
- Chorizo + butter + spices + mezcal tequila + green chiles + white American cheese + milk: The chorizo brings the spice, the mezcal brings the smoke, and the cheese ties it all together into one melty, pourable sauce.
Nachos
- Tortilla chips + tomatoes + red onion + avocados + black beans + jalapeno + sour cream + cotija cheese + lime + cilantro: Basically a greatest-hits lineup, but honestly? Add whatever makes you happy.
Kitchen equipment needed:
- chef’s knife + cutting board
- standard baking sheet (13"x18")
- large skillet + stirring spoon
- bowls or containers for toppings
- can opener
How to make these sheet pan nachos
1. Cook the chorizo
Brown the chorizo in a skillet until it’s crisp and flavorful, then scoop it out onto a plate. Save the pan—you’re about to use all those delicious drippings.
2. Make the queso fundido
Same pan, no cleaning. Melt in some butter, toss in your spices, then deglaze with a splash of mezcal (aka the smoky moment). Stir in green chiles, American cheese, and milk until you’ve got a silky, melty queso situation. Chorizo goes back in at the end to finish it off.
3. Pour queso on the chips
Spread tortilla chips across a sheet pan and absolutely drench them in the queso fundido. Don’t be shy—the more sauce, the better.
4. Add your toppings
Load them up with whatever toppings make you happy (tomatoes, avocado, beans, jalapeños, the works). Then step back and watch them vanish in record time.
Servings and pairings
These nachos are basically a choose-your-own-occasion food. Here are my favorite ways to put them to work:
- Sunday football – A literal crowd-pleaser. They scale up easily (just add more chips + cheese) and will disappear faster than the actual game highlights.
- Family movie or game night – Messy, shareable, and infinitely customizable. Everyone gets to pick their toppings, which keeps the peace.
- Weeknight dinner – One pan, barely any cleanup, and satisfying enough that no one asks, “Wait, what’s for dinner?” again. Bonus: they’re just as good eaten straight from the pan at the counter.
Drink Pairings:
- Beer: A cold Mexican lager is the move here. Pacifico, Modelo, Corona—any of the classics. Don’t skip the lime wedge, it makes the whole thing feel extra refreshing.
- Cocktail: A margarita is the obvious choice (and the right one). Go 3 parts tequila, 2 parts orange liqueur, 1 part fresh lime juice. Sweeten if you want, salt the rim if you’re feeling fancy.
- NA option: Crack open a Jarritos (mandarin, if you ask me) or a glass bottle of Mexican Coke. Both are equally iconic with a tray of cheesy nachos.
Storage and make ahead recommendations
The good news: you can get a lot of this done in advance. The bad news: nachos are really a right before you eat them kind of food. Assemble too early and you’ll be dealing with soggy chips. Here’s how to prep smart:
The day before
Make the queso fundido: Follow the recipe through step 2, let it cool, then stash it in an airtight container in the fridge. It’ll keep for up to 2 days.
Prep the toppings: Chop, dice, slice—all the things. Store them separately in containers in the fridge so you’re ready to go when it’s nacho time.
The day of
Reheat the queso fundido: Warm it gently in a saucepan over low heat until it’s creamy and melty again. Add a splash of milk if it feels too thick.
Assemble the nachos: Spread your chips on a sheet pan, drown them in the hot queso, pile on toppings, and serve immediately.
Leftovers
Not the nachos’ strong suit. The queso makes the chips soft pretty quickly. But if you’re not picky, you can keep leftovers in the fridge for up to 2 days and reheat in the microwave. Just don’t expect the same crunch.
Recipe FAQs
Can I make this without the mezcal?
Totally. Swap in about a teaspoon of liquid smoke for that same smoky vibe—no booze required.
Is there a way to make this vegetarian?
Yep! Vegan chorizo is a thing (and a good one). Use it here and you’ll still get that spicy, savory kick.
What type of tortilla chips do you recommend?
I’m partial to blue corn chips for the flavor + color moment, but honestly? Whatever brand you love. Just steer clear of anything too thin or flimsy—they’ll collapse under all that queso.
Want more game day recipes?
Here are some of my latest appetizer recipes perfect for any gathering:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Sheet Pan Nachos with Queso Fundido
- Total Time: 30 minutes
- Yield: 4-8 servings 1x
Description
These sheet pan nachos with queso fundido are the real MVPs for game day. Ready in just 30 minutes, these nachos are piled high with a smoky mezcal and chorizo queso, plus tons of toppings. They'll be gone before halftime, guaranteed.
Ingredients
Queso Fundido
- 1 lb chorizo sausage
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ¼ cup mezcal tequila (optional)
- 2 (4oz) cans chopped green chiles
- 1 lb white American cheese
- 1 cup milk (any type will work)
Nachos
- 1 (12oz) bag tortilla chips
- 4 small tomatoes, diced
- ½ small red onion, finely chopped
- 4 small hass avocados, diced
- 1 (15oz) can black beans, drained
- 1 jalapeno, thinly sliced
- ½ cup sour cream
- 1 lime, cut in half
- ½ cup cotija cheese
- handful fresh cilantro, chopped
Instructions
- Cook the chorizo: Spread the tortilla chips over a rimmed sheet pan and set aside. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spatula, until browned and crumbly, about 5 minutes. Turn off the heat and transfer the chorizo to a paper towel–lined plate with a slotted spoon. Don’t wipe out the skillet—you’ll use it for the queso.
- Make the queso fundido: Return the skillet to medium heat and melt the butter. Stir in the garlic powder, onion powder, and cumin; cook for 1–2 minutes until fragrant. Pour in the mezcal to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer until the alcohol cooks off and the liquid has reduced slightly, about 2 minutes. Lower the heat, then stir in the green chiles, American cheese, and milk. Cook, stirring often, until the cheese has fully melted and the sauce is smooth, about 5 minutes. Return the chorizo to the skillet and mix well. The queso should be pourable, not thick—add a splash more milk if needed. Remove from heat.
- Pour queso on the chips: Right before you're ready to serve, carefully pour the queso fundido over the sheet pan with tortilla chips.
- Add your toppings: Add all of your prepped toppings to the nachos. I like to finish with a squeeze of fresh lime juice, a sprinkle of cotija cheese and a garnish of fresh cilantro. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
Nutrition
- Calories: 1385
- Sugar: 11g
- Sodium: 1688mg
- Fat: 80g
- Saturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 116g
- Fiber: 25g
- Protein: 53g
- Cholesterol: 124mg
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