Sheet Pan Blue Cheese Nachos
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Next time you’re assigned to bring boring ol’ chips to the party, remember these! Quick and easy, Bacon Blue Cheese Nachos pack a punch. If there is one thing fans from Cleveland & Pittsburgh can agree on, its these nachos!
Sheet Pan Blue Cheese Nachos
Cook time: 5min Prep time: 10min Total time: 15min
Servings: 8
Ingredients
For the Pickled Peppers
- 3 jalapenos, sliced
- 3 red jalapenos, sliced
- 2 garlic cloves, smashed
- ½ cup water
- ½ cup white vinegar
- 1 Tbsp. honey or sugar
- ½ tsp. salt
For the Nachos
- 1 bag Heinen’s kettle cooked potato chips
- ½ cup blue cheese
- 2 medium tomatoes
- 3 green onions
- 1 package of Heinen’s thick-cut bacon
- Salt and pepper, to taste
Instructions
For the Pickled Peppers
- Add sliced peppers, water, white vinegar, honey or sugar and salt to a saucepan, stirring until the salt and sugar dissolves.
- Bring to a boil over medium heat. Pour the mixture into a quart jar.
- Seal the jar and allow the peppers to sit for at least 24 hours before opening.
*These will keep for up to 2 weeks in the refrigerator.
For the Nachos
- Make the pickled peppers ahead of time (see recipe above.)
- Cook the bacon and crumble into small pieces.
- Dice the tomatoes and onions, then add salt and pepper to taste. Mix together the tomatoes, bacon, onions and blue cheese.
- Line a sheet pan with foil. Spread the chips out evenly and top with the blue cheese mixture.
- Toss this on the grill while the coals are still hot for 5 minutes, or until the cheese melts. (Using a broiler works just as well and takes 2-3 minutes.)
- Top with pickled peppers and dig in!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
