Sheet-Pan Nachos

Well, the clock has changed, and early Motzaei Shabbos is here to stay. While I love the long nights, I can’t say I love the idea that I need to prepare a meal so soon after Shabbos is out. I’m usually craving something hot and cheesy — but there’s only so many times we can eat pizza. Pulling together all the bits and pieces I found in my fridge and pantry, I managed to create these sheet-pan nachos that were tasty, fun to eat, and hit the spot. I love that they’re fully customizable to suit your tastes and don’t take long to prep — get everyone to join in! I started with homemade “nacho chips” because I always keep a stash of wraps but didn’t have any store-bought nachos. Feel free to sub with the store-bought variety.

Directions

Prepare the Sheet-Pan Nachos

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Line three baking sheets with Gefen Parchment Paper. Spray well with cooking spray.

3. To make the nachos: Combine all spices in a small bowl. Cut wraps into eight wedges and lay on prepared baking sheets. Spray wraps generously with cooking spray and sprinkle with spice mix. Bake for about seven minutes, until golden brown.

4. When all the chips are baked, pile them together on one baking sheet. Top with shredded cheese and sautéed onions.

5. Set oven to broil and broil chips for five to six minutes, until cheese is melted and bubbling.

6. Remove from oven, quickly top with your choice of toppings, and serve alongside guacamole, sour cream, and/or salsa.

Tips:
– It’s well your worth your time to grate your own cheese. Pre-shredded cheese is treated with an anti-caking agent and won’t melt as well. Nachos are all about that melted cheese!

– Lay your nacho chips in a thin layer on your baking sheet so you have lots of toppings on your chips.

– Measurements don’t matter! Use as much or as little of the toppings as you like.