Easter ham and nachos. Two words that typically don’t belong in the same sentence, until now! Crispy, caramelized leftover ham adds an expected layer of flavor to these loaded tortilla chips, taking your typical nacho night to the next level.
9×13 sheet pan
1 bag tortilla chips (12-16 ounces)
1 to 1 ½ cup queso blanco
¼ cup pickled red onions
¼ cup pickled jalapeños
¼ cup fresh green onions, sliced small
2 cups ham, diced small
Cilantro & sour cream for garnish
On medium heat, add a tablespoon of butter to a large frying pan. When butter is sizzling, add in diced ham. Sauté on medium to high heat until ham caramelizes and turns dark pink. Turn off heat and set ham aside. Layer tortilla chips on your sheet pan. Warm queso in a saucepan and pour over the tortilla chips. Layer on the green onions, pickled red onions and ham. Top with cilantro, jalapeños, and sour cream.
