Sheet Pan Queso Fundido Nachos Recipe

For the Nachos:

• 1 lb fresh Mexican chorizo, casings removed
• ¼ white onion, finely diced
• 4 garlic cloves, minced
• 1 poblano pepper, seeded and finely chopped
• 2 pouches, 7 oz Natura’s Con Queso sauce
• 1½ cup shredded Oaxaca cheese, pulled into strings
• 1½ cup shredded Chihuahua or Monterey Jack cheese
• 1 large bag tortilla chips
• 2 tbsp neutral oil, for greasing the pan

For the Topping:

• Pico de gallo
• Sour cream
• Ground queso cotija

• Preheat the oven to 425°F (220°C). Generously and evenly brush the nonstick sheet pan with neutral oil, coating the pan all the way to the edges — this helps the finished topping slide off cleanly.
• Heat a skillet over medium-high. Add the chorizo and cook, breaking it into pieces with a spatula, for 6–8 minutes until fully cooked and the fat has rendered. Drain off excess fat so the topping won’t be greasy.
• To the same skillet, add the diced onion and chopped poblano. Cook 3–4 minutes until softened, then add the minced garlic and cook an additional 30 seconds until fragrant.
• Pour the Natura’s Con Queso sauce into the skillet and stir over medium heat for 1–2 minutes until everything is combined and the chorizo mixture is fully coated. Remove from heat.
• Spread the chorizo and queso mixture in an even layer across the greased sheet pan, spreading to the edges. Arrange the Oaxaca cheese strings over the mixture first, then sprinkle the shredded Chihuahua or Monterey Jack cheese evenly on top.
• Bake for 8–10 minutes until the cheeses are fully melted and bubbling. Remove the pan from the oven and let it rest for 60–90 seconds; this brief cooling period helps the topping hold together as you slide it.
• While the sheet pan is in the oven, arrange the tortilla chips in a single generous layer on a large serving sheet or another pan so you’re ready to receive the topping.
• Run a thin spatula around the edges to loosen the cheese. Hold the greased sheet pan close to the platter of chips and, in one confident motion, slide the entire topping off the pan onto the chips so it lands in a continuous layer.
• Immediately spoon pico de gallo and dollops of sour cream over the nachos, then sprinkle with crumbled queso cotija. Serve right away while the cheese is hot and gooey.

• Greasing the sheet pan thoroughly is essential — a well-oiled surface lets the melted cheese and chorizo slide off cleanly without sticking.
• Let the pan rest 60–90 seconds after baking. If you try to slide immediately the topping can be too loose; if you wait too long it may start to set and stick.
• Drain the chorizo fat well before adding the queso sauce. Excess grease will pool and make the topping slide unevenly.
• Commit to the slide. Hold the pan close to the chips and use one decisive, smooth motion to transfer the topping; hesitation increases the chance it will break apart.

Substitutions: If you cannot find Oaxaca or Chihuahua cheese, use a combination of mozzarella and Monterey Jack for good melt and stretch. For a milder dish, choose mild chorizo or substitute cooked ground pork seasoned with smoked paprika and chili powder.

Variation ideas: Add black beans or corn into the chorizo mixture for extra texture, or finish the nachos with sliced pickled jalapeños for brightness. For a vegetarian version, swap chorizo for seasoned crumbled tempeh or a spiced plant-based sausage and use vegetarian cheese sauce.

Serving suggestions: Serve these nachos immediately with extra pico de gallo, guacamole, and lime wedges on the side. They make a dramatic centerpiece for parties — plan to serve while the cheese is still warm and stretchy.

Storage & reheating: Leftovers are best stored separately: keep the topping and chips apart in airtight containers in the refrigerator for up to 2 days. To reheat, warm the topping in a skillet or oven until bubbly and slide it onto fresh chips.

Make-ahead note: You can cook the chorizo and vegetables, combine with the queso sauce, and store the mixture chilled for up to 24 hours. Spread and bake just before serving for best texture.