SHEET PAN NACHOS
A very simple sheet pan recipe, these nachos are guaranteed to be a hit at your next get-together.
Provided by The Kitchen Alchemist
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
- Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
- Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 34.8 g, Cholesterol 63.5 mg, Fat 28.7 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 11.3 g, Sodium 915.1 mg, Sugar 4.3 g
SHEET PAN GREEK SALAD NACHOS
These sheet pan nachos are the perfect bites of Greek salad on a crunchy canvas. Delightfully surprising take on nachos. These will be a hit at the next party. Everything can be made ahead of time and assembled just before serving. These will make a great dinner as well!
Provided by Nicolemcmom
Categories Nachos
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
- Bake in the preheated oven for 15 minutes.
- While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
- Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
- Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
- Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
- Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 22.6 g, Cholesterol 42.8 mg, Fat 18.7 g, Fiber 3.8 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 914 mg
SHEET PAN GREEK SALAD
This salad is a meal prepper's new best friend. Roast a big batch of tomatoes, onions, peppers, shrimp, bread and feta, then toss everything together with crispy cucumbers and fresh herbs. The best part is you can eat it warm or cold.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Cut the bread into 1-inch cubes; you'll have about 2 cups. Put the cubed bread, tomatoes, onions, olives, bell peppers, capers, 1 teaspoon honey, 1/2 teaspoon oregano, half of the minced garlic, 1/4 teaspoon salt and a few grinds of pepper on a half-sheet pan (18-by-13-inches). Drizzle with 2 tablespoons of oil, toss together and spread out the ingredients so they do not overlap too much. Crumble 2 ounces (about 2 tablespoons) of the feta and sprinkle it over top. Bake until the bread is golden brown, the tomatoes start to burst open and the bell peppers soften, 16 to 18 minutes.
- Meanwhile, toss together the shrimp, 1 tablespoon oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper on another half-sheet pan, making sure the shrimp do not overlap. Bake until the shrimp are opaque, 10 to 12 minutes.
- Whisk together the vinegar, dill, caper brine, a few grinds of pepper and the remaining minced garlic, 1 teaspoon honey and 1/2 teaspoon oregano in a medium bowl. Whisking constantly, slowly drizzle in the remaining 1/3 cup oil until emulsified.
- To serve immediately, toss together the lettuce, cucumbers, bread mixture, shrimp and half of the dressing in a large bowl. Crumble the remaining 2 ounces feta on top. Divide between bowls and serve.
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