If you ask me, dill pickle nachos are a stroke of pure genius.

This snack takes two crowd favorites and mashes them together into something completely new. Crispy tortilla chips get loaded up with tangy dill pickles, melted cheese, and all the good stuff that makes nachos great.

The pickles add this amazing sour crunch that cuts through the richness of the cheese. You get that familiar nacho comfort with a bright, briny twist that keeps you coming back for more.

It’s the kind of snack that sounds weird until you try it, then you wonder why nobody thought of it sooner.

Why You’ll Love These Dill Pickle Nachos

Quick and easy – Ready in just 15-22 minutes, these nachos are perfect when you need a satisfying snack or meal without much effort.
Unique flavor combination – The tangy dill pickle cheese adds a fun twist to classic nachos that will surprise and delight your taste buds.
Simple ingredients – With just three main ingredients, this recipe couldn’t be easier to make with items you can grab at any grocery store.
Perfect for sharing – These loaded nachos are great for game day, movie nights, or whenever you want a crowd-pleasing snack that everyone can dig into.

What Kind of Tortilla Chips Should I Use?

For dill pickle nachos, you’ll want to choose sturdy tortilla chips that can handle the weight of chili and melted cheese without getting soggy. Restaurant-style or thick-cut tortilla chips work best since they’re designed to hold up to heavy toppings. Regular salted tortilla chips are perfect for this recipe, though you could also try lime-flavored ones if you want an extra tangy kick that pairs well with the dill pickle cheese. Avoid thin, delicate chips that might break under the weight of your toppings – you want something that can stand up to being loaded with chili and cheese.

Options for Substitutions

This fun twist on nachos is pretty straightforward, but here are some swaps you can make:

Sunny Dog Spicy Dill Pickle Monterey Jack: Can’t find this specific cheese? Try regular Monterey Jack mixed with some finely chopped dill pickles, or use sharp cheddar with a splash of pickle juice mixed in. You could also combine mozzarella with some dill seasoning for a milder option.
Chili: Any leftover chili works great here – beef, turkey, or even vegetarian chili. You can also use pulled pork, taco meat, or even warmed-up canned chili if you’re in a pinch.
Tortilla chips: While regular tortilla chips are classic, you could try kettle-cooked chips for extra crunch, or even use thick-cut potato chips if you want to go completely off-script. Just make sure whatever you choose can handle the weight of the toppings.

Watch Out for These Mistakes While Cooking

The biggest mistake with dill pickle nachos is using cold chili straight from the fridge, which will make your cheese clump up instead of melting smoothly – always warm your chili first before layering it on the chips.

Another common error is piling all the toppings in the center of the pan, leaving sad, naked chips around the edges, so spread everything evenly and work in layers for the best coverage.

Don’t skip preheating your oven and avoid using a flimsy disposable pan that might buckle under the weight – a sturdy baking sheet or cast iron skillet works much better for even heating.

Keep a close eye on your nachos during the final few minutes of baking since that specialty pickle cheese can go from perfectly melted to burnt quickly, and nobody wants bitter, overcooked cheese ruining their snack.

What to Serve With Dill Pickle Nachos?

These tangy, loaded nachos are pretty much a meal on their own, but they’re perfect for sharing at game day parties or casual get-togethers. I love serving them alongside some cool sour cream or guacamole to balance out the spicy dill pickle flavor and add a creamy contrast. A simple side salad with ranch dressing works great too, especially if you want something fresh to cut through all that cheesy goodness. For drinks, ice-cold beer or lemonade pairs really well with the bold pickle and chili flavors.

Storage Instructions

Best Fresh: Dill pickle nachos are definitely one of those dishes that taste best right when you make them. The chips get soggy pretty quickly once the chili and cheese are added, so I’d recommend eating these within about 30 minutes of assembling them for the best crunch.

Save Components: If you have leftovers, your best bet is to store the chili and grated cheese separately in the fridge for up to 3 days. Keep the tortilla chips in their original bag or an airtight container at room temperature. This way you can make fresh nachos whenever the craving hits!

Reheat Chili: When you’re ready for round two, just warm up the chili in the microwave or on the stovetop until it’s nice and hot. Then build your nachos fresh with new chips and the warmed chili – trust me, it’s so much better than trying to reheat the whole assembled dish.

Preparation Time	10-15 minutes
Cooking Time	5-7 minutes
Total Time	15-22 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1900-2200
Protein: 60-80 g
Fat: 100-120 g
Carbohydrates: 160-200 g

Ingredients

1 250g bag tortilla chips
1 to 2 cups prepared chili
1 250g block sunny dog spicy dill pickle monterey jack, shredded

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 375°F (190°C).

While the oven is heating, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Assemble the Nachos

1 250g bag tortilla chips
1 to 2 cups prepared chili
1 250g block Sunny Dog Spicy Dill Pickle Monterey Jack, shredded

Evenly spread the tortilla chips across the parchment-lined baking sheet.

Spoon the prepared chili over the chips, aiming for an even distribution so each chip gets some chili.

Next, sprinkle the shredded Sunny Dog Spicy Dill Pickle Monterey Jack cheese over the top, making sure to cover as much of the chili and chips as possible.