Loaded Cheddar and Bacon Sheet Pan Nachos

A refined twist on classic nachos featuring a silky, house-made cheddar cream sauce infused with a hint of smoky bacon and fresh heat, baked until the edges of the chips are golden and crisp.

Prep: 10 min · Cook: 10 min · Yield: 2 · Method: Oven

Ingredients

• 6 oz tortilla chips
• 4 oz cream cheese
• 0.25 cup milk
• 1 cup cheddar cheese
• 4 strips bacon
• 1 count jalapeño
• 2 stalks scallions

Cooking instructions

1. Preheat your oven to 400°F. Cook the bacon in a skillet until crisp, then drain on paper towels and crumble into pieces. (about 8 min) — 400°F
2. In a small saucepan over low heat, whisk the cream cheese and milk together until smooth. Gradually stir in the shredded cheddar cheese until fully melted and combined into a thick sauce. (about 5 min) — low
3. Spread the tortilla chips in a single layer on a parchment-lined baking sheet. Drizzle the warm cheese sauce evenly over the chips, then scatter the crumbled bacon and thinly sliced jalapeno across the top.
4. Bake on the center rack until the chips are toasted and the cheese is bubbling slightly around the edges. (about 7 min) — 400°F
5. Remove from the oven, garnish with finely sliced scallions, and serve immediately.