Smoked Nachos

Smoky, melty, and loaded with flavor, these smoked sheet pan nachos flip the script by cooking the cheese and toppings first, then pouring it all over crispy chips. It’s a bold, crowd-friendly twist on classic nachos with irresistible wood-fired flavor in every bite.

Course Appetizer, BBQ, Main Course

Cuisine American, BBQ, Mexican

Keyword comfort food, party food, smoked, smoked nachos, spicy, tailgate

Prep Time 10

Cook Time 30

Servings Servings

Calories 449kcal

Author Bon Appeteach

Equipment

Quarter Size Baking Sheet

Ingredients

23 oz Jar Nacho Cheese Sauce I used the Tostitos brand
1.5 cups Mexican Blend Cheese
1 cup Smoked Pulled Beef or protein of choice
2 Green Onions sliced
1 Jalaeno pickled or freshly sliced

Toppings

1 bag Tortilla Chips
1/2 cup Pico De Gallo
1/2 cup Guacamole
1/4 cup Sour cream
2 tbsp Fresh Cilantro

Instructions

Preheat your smoker or pellet grill to 350°F.
In a quarter sheet pan (this is half the size of a standard baking sheet), pour the nacho cheese sauce in an even layer across the bottom.
Add the smoked pulled beef, shredded Mexican cheese, sliced jalapeños, and green onion on top of the nacho cheese sauce.
Place the cheese pan on the smoker and cook for 30 minutes, or until the shredded cheese is fully melted and the mixture is heated through.
While the cheese pan is on the smoker, spread tortilla chips in a single, thin layer on a large sheet pan. Place on the smoker for 5 minutes to warm.
Remove both pans from the smoker. Carefully pour the hot cheese mixture slowly and evenly over the chips, covering them in a single pass.
Top immediately with pico de gallo, guacamole, sour cream, cilantro, and a squeeze of fresh lime juice. Serve immediately.

Notes

Protein swaps: smoked shredded chicken, pulled pork, black beans, or no protein at all.
For extra crispy chips, make sure they are in a single layer and not piled up on the warming pan.

Nutrition