Sheet Pan Nachos

Ingredients

• 2 cups shredded Reynaldo's Queso Quesadilla

• 1 cup cooked, crumbled Reynaldo's Longaniza

• 1 (10 oz) bag tortilla chips

• 1 cup black beans, drained and rinsed

• 1 cup pico de gallo

• 1/2 cup pickled jalapeños

• 1/4 cup diced red onion

• 1 avocado, sliced (or 1/2 cup guacamole)

• 1/4 cup chopped cilantro

• Crema or sour cream, for drizzling

• Lime wedges, for serving

Directions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper

2. Spread the shredded Reynaldo’s Queso Quesadilla cheese evenly across the pan

3. Cook the Reynaldo’s Longaniza in a skillet until browned and crumbled, then scatter over the cheese along with the black beans

4. Bake 8-10 minutes, until the cheese is fully melted and beginning to crisp at the edges

5. Meanwhile, spread the tortilla chips in an even layer on a separate serving tray

6. Remove the melted cheese layer from the oven and carefully slide it on top of the tortilla chips

7. Top with pico de gallo, pickled jalapeños, red onion, avocado or guacamole, and cilantro

8. Drizzle with crema and serve immediately with lime wedges