1Preheat oven to 450° F and line a large rimmed baking sheet with parchment paper or foil.
2Arrange half of the chips in a single layer on the pan, top with half the chicken and half the cheese. Layer with the remaining chips, chicken, and cheese. Sprinkle with black beans.
3Place the pan in the center of the oven and bake until the cheese melts and the edges of the chips start to brown (about 8 minutes).
4When ready to serve, top with olives, green chiles, chopped tomato, green onion, radishes, jalapeño cilantro, salsa and sour cream
Ingredients
16 ounce bag restaurant-style tortilla chips
3 cups (1 pound) rotisserie chicken
8 ounces sharp cheddar, grated
8 ounces Monterey jack cheese, grated
1 cup can black beans, drained and rinsed
2.25 ounce can can sliced black olives, drained
4 ounce can can chopped green chiles
1 small roma tomato, chopped
4 pieces green onions, sliced
3 pieces radishes, thinly sliced
1 small jalapeño, sliced (if you like some heat)
0.5 cup salsa (or pico de Gallo)
0.5 cup fresh cilantro
0 sour cream
Equipment
large rimmed baking sheetparchment paper or foil
Tips
Use a hearty/sturdy chip
Freshly grated cheese is best
Remove membrane and seeds from jalapeños if desired
A good layer of melted cheese creates a barrier for juicier toppings