With this stretch of serious summer heat settling in, we’ve been thinking less about elaborate meals and more about smart ones: quick cooking, seasonal ingredients, minimal dishes, and as little oven time as possible. If your ideal early July meal involves the ability to eat standing in the yard while talking to someone about tomatoes, you might want to throw together some summer sheet pan nachos.
Sheet pan nachos are an easy dinner you can pull together quickly with what you have—or can head to a farmers market and pick out your preferred topping ingredients! If you need a crowd-pleasing finger food for any upcoming gatherings or long weekends, you’ll want this one on your summer rotation. Plus, each friend or family member can customize their corner of the nachos.
All you need is a (rimmed) sheet pan, a bag of tortilla chips, and plenty of colorful and delicious toppings. Start by layering tortilla chips, covering the bottom of the sheet pan. If you want to use any meat—we suggest ground beef or pork—go ahead and get a half pound cooking with some taco seasoning. While that is sizzling, start dicing and slicing your preferred toppings. This is a good time to preheat your oven to 425 degrees. Grab a can of beans and drain thoroughly so as to not let the chips get soggy. Start layering your ingredients—putting a half cup of shredded cheese on first will help the chips stick together. Now, add black beans, your well-drained meat if using, diced bell peppers and onions, and thinly sliced cabbage, zucchini, and jalapeño. Add another half cup of shredded cheese on top and transfer to the oven. Nachos don’t take long to bake, only about five to eight minutes, or until the cheese is melted and the chips have golden edges. Check on it often so the chips don’t burn. Once ready, remove and add final toppings like diced tomatoes, chopped cilantro, and homemade crema. Serve while hot!
These nachos are made for customization. Try out other ideas throughout the summer including elote (Mexican street corn), barbeque pulled pork, sizzling fajita, and even Mediterranean style with crumbled feta from Spinning Spider Creamery (North Asheville and River Arts District markets) or Mount Gilead Farm/French Broad Creamery (Asheville City and Weaverville markets).
Find some of the first bell peppers and jalapenos from Teacher’s Farm (Asheville City Market). Olivette Farm (Asheville City and East Asheville markets) has their first shishito peppers with more peppers making appearances soon. Get your onions from farms like Gaining Ground Farm (North Asheville and River Arts District markets) and Ivy Creek Family Farm (North Asheville and Weaverville markets). Zucchini and summer squash are really taking their stride, and you can find some at nearly every market. Tomatoes are ramping up from vendors like Thatchmore Farm (North Asheville, West Asheville, and Leicester markets) and Smallholding Farm (East Asheville Tailgate Market).
Make your own salsa to go with your nachos! Chop everything small for a chunky, pico de gallo style salsa, or throw everything in a food processor for a smoother salsa. Prepare a small onion, two medium tomatoes, a small bunch of cilantro, and one small jalapeño if you like it spicy, chopping them small or blitzing them in the food processor until preferred consistency. Add a pinch of salt and a splash of lime to taste.
Note that East Asheville Tailgate Market is moving to the shade! They are still at their usual location at 954 Tunnel Rd., but the market will take place in the grass under the trees. Watch for new parking flow directions and signs.
Also spotted at markets in recent weeks: blueberries, raspberries, blackberries, the first peaches, fennel, garlic, broccoli, cabbage, cauliflower, carrots, beets, greens, mushrooms, and much more. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide at appalachiangrown.org.
Fresh at Farmers Markets This Week
