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Sheet Pan Blue Cheese Nachos

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

Sheet Pan Blue Cheese Nachos


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


For the Pickled Peppers

  1. Add sliced peppers, water, white vinegar, honey or sugar and salt to a saucepan, stirring until the salt and sugar dissolves.
  2. Bring to a boil over medium heat. Pour the mixture into a quart jar.
  3. 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

  1. Make the pickled peppers ahead of time (see recipe above.)
  2. Cook the bacon and crumble into small pieces.
  3. Dice the tomatoes and onions, then add salt and pepper to taste. Mix together the tomatoes, bacon, onions and blue cheese.
  4. Line a sheet pan with foil.  Spread the chips out evenly and top with the blue cheese mixture.
  5. 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.)
  6. Top with pickled peppers and dig in!

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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