Easy Sheet Pan Nachos With Chicken
Directions
- 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
- Serve wet toppings on the side
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