Sheet-Pan Carne Asada Nachos with Queso and Pickled Jalapeños

Steps

1. Step 1

   In a wide dish or zip-top bag, stir together the lime juice, 1 tablespoon oil, chili powder, cumin, smoked paprika, garlic, salt and pepper. Add the skirt steak and turn to coat.

   10 min

   • 1 1/2 lb skirt steak
   • 3 tbsp lime juice
   • 1 tbsp neutral oil, such as canola
   • 1 tbsp chili powder
   • 1 tsp ground cumin
   • 1 tsp smoked paprika
   • 3 cloves garlic
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Let the steak marinate at room temperature while you prep everything else.

   30 min, hands-off

3. Step 3

   Make the pico de gallo: toss the tomatoes, white onion, cilantro and lime juice in a bowl and season with salt. Set aside.

   10 min

   • 2 Roma tomatoes
   • 1/3 cup white onion
   • 1/4 cup cilantro
   • 1 tbsp lime juice
   • salt
4. Step 4

   Heat the oven to 425°F.

   425°F

5. Step 5

   Heat the remaining 1 tablespoon oil in a large skillet over high heat until just smoking. Cut the steak into pieces that fit the pan and sear, turning once, 2 to 3 minutes per side for medium-rare (the thin ends cook fastest). Move to a cutting board and rest 5 minutes, then slice thinly against the grain and chop into bite-size pieces.

   12 min

   • 1 tbsp neutral oil, such as canola
6. Step 6

   Make the queso: melt the butter in a small saucepan over medium heat, whisk in the flour and cook 1 minute. Whisk in the milk a splash at a time until smooth, then simmer until slightly thickened, about 2 minutes. Off the heat, whisk in the American cheese, chili powder and cayenne until glossy and pourable. Keep warm.

   8 min

   • 2 tbsp unsalted butter
   • 2 tbsp all-purpose flour
   • 1 1/4 cups whole milk
   • 6 oz American cheese or white American cheese
   • 1/2 tsp chili powder
   • 1 pinch cayenne pepper
7. Step 7

   Spread half the tortilla chips over a rimmed half-sheet pan. Scatter over half the black beans, half the steak and half the shredded cheddar-Jack. Repeat with the remaining chips, beans, steak and cheese.

   5 min

   • 10 oz sturdy tortilla chips
   • 1 can black beans (15 oz)
   • 3 cups shredded cheddar-Jack cheese
8. Step 8

   Bake until the cheese is fully melted and bubbling and the chip edges are toasted, 8 to 10 minutes.

   10 min, hands-off · 425°F

9. Step 9

   Drizzle the warm queso over the hot nachos, then the crema. Scatter the pico de gallo, pickled jalapeños and cilantro over the top and serve right away with lime wedges.

   5 min

   • 1/2 cup Mexican crema or sour cream
   • 1/2 cup pickled jalapeño slices
   • 2 tbsp cilantro
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026